Bajri na Rotla – The Rustic Winter Favorite of Gujarat

Bajri na Rotla (Pearl Millet Roti) is a traditional and wholesome Gujarati flatbread, especially enjoyed in winter. Eaten hot with white butter, jaggery, or garlic chutney, this earthy, hearty roti brings the rustic taste of Gujarat’s villages to your plate.

Ingredients:

• 2 cups bajri flour (pearl millet flour)
  
• Warm water (as needed)
  
• A pinch of salt (optional)
  
• Ghee or butter for serving
  

‍ Method:

1. In a wide plate or bowl, take bajri flour and add a pinch of salt.
   
2. Gradually add warm water and knead immediately to make a soft dough. Knead well—millet flour needs quick handling.
   
3. Take a portion of dough and gently pat it with your palms on a clean surface or rolling board to form a thick roti. Use water to help shape.
   
4. Heat a tawa (griddle). Carefully place the rotla on it.
   
5. Cook one side until small bubbles form, then flip. Cook the other side until slightly brown.
   
6. If confident, flip directly on flame for puffing (optional).
   
7. Serve hot with ghee or white butter, jaggery, or garlic chutney.
   

Tips:

• Always make and serve rotla hot—it hardens if left for long.
  
• Add a little wheat flour if you’re struggling to bind bajri flour.
  
• Great winter food—naturally warming and fiber-rich.