Millet is ground into bajra flour.
Bajre ki roti is an unleavened flatbread that comes from the state of Rajasthan, in northern India. Farmers in parts of Rajasthan grow pearl millet grain, which is ground into the bajra flour used to make bajre ki roti. Millet flour has a high protein and fiber content, according to Columbia University. Because rotis do not require kneading or rising time, you can make a batch in around half an hour.
Instructions
1. Combine bajra flour, wheat flour and salt in a mixing bowl.
2. Add warm water a little at a time, mixing it in after each addition until you have a soft dough.
3. Divide the dough into four equal-size pieces.
4. Roll each piece of dough into a thin circle about 7 to 8 inches in diameter using a rolling pin.
5. Heat a non-stick pan over medium heat on the stovetop. Add a roti to the pan and cook until the underside is brown. Flip the roti and cook until the other side is brown as well, then remove it from the pan. Repeat with the other rotis.
6. Butter one side of each roti with ghee--a traditional Indian clarified butter--or regular butter. Serve them hot.
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