The BEST Bajra Roti
Here you will find the best flexible bajra roti that can be wrapped without cracking! It is ready within 30 minutes and is naturally gluten-free and vegan.
Servings: 4 rotis
Calories: 201kcal
Cost: 5$
Ingredients
- 240 grams water
- 15 grams whole psyllium husks (isabgol in indian) use 13g if using psyllium powder
- 140 grams bajra flour use 200g if using yellow proso millet flour
- 1 teaspoon salt adjust to taste
Instructions
- Pour the water into a medium mixing bowl and whisk in the psyllium husk. Let it sit for 2-3 minutes to form a thick, gel-like mixture.240 grams water, 15 grams whole psyllium husks
- Add the bajra flour and salt directly into the bowl with the psyllium gel. Mix the dough using a spatula, wooden spoon, or just dive in with your hands (my favorite method). Once it comes together, shape it into a ball and place it onto a lightly floured working surface.140 grams bajra flour, 1 teaspoon salt
- Cut the dough into four equal pieces using a knife or bench scraper. Roll each piece into a smooth, tight ball; this helps make even, round rotis later.
- Generously flour your surface. Take one dough ball and gently press it into a disk. Add a little olive oil to the surface to help with rolling. Roll it out into a thin roti but don’t go too thin or it might tear. You can slide a metal offset spatula underneath the dough to loosen it and make sure it isn’t sticking (totally optional, but handy).
- Heat a dry flat pan or skillet over medium-high heat. Carefully place your rolled-out roti on the hot pan and cook for about 2 minutes, or until bubbles start to appear. Flip and cook the other side until golden brown spots form (another 1-2 minutes).
- Once it’s done, transfer the roti to a plate and cover it with a clean kitchen towel to lock in the moisture. Repeat with the remaining dough balls.Enjoy them warm with your favorite curry or use them as a wrap!
Notes
- If the dough is too dry, add a splash of water, and if it is way too sticky, you can add a bit of flour, although some stickiness is normal and ensures the softness of the roti.
- Keep flouring the surface after each roti to prevent them from sticking.
- Use freshly milled millet flour or newly bought bajra flour to avoid bitterness.
- Store bajra flour in the freezer to prevent it from going rancid and developing a bitter aftertaste.
Nutrition
Serving: 1roti | Calories: 201kcal | Carbohydrates: 40g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 586mg | Potassium: 112mg | Fiber: 5g | Sugar: 1g | Calcium: 20mg | Iron: 2mg
