Pearl Millet Flatbreads (Bajra Roti)


1 cup pearl millet (bajra) flour, plus a few more tablespoons for kneading

½ teaspoon pepper

1 teaspoon coriander powder

½ teaspoon cumin powder

1 teaspoon turmeric powder

1 teaspoon salt

Ghee (clarified butter)


  • 1. In a large bowl, mix one cup of pearl millet flour with pepper, turmeric, cumin, and coriander powder.
  • 2. In a saucepan, add salt to one cup of water and bring it to a boil.
  • 3. Reduce the heat to the lowest setting and add in the pearl millet flour.
  • 4. Cover with a lid and let it simmer for one minute.
  • 5. Turn off the heat and mix the pearl millet flour and water thoroughly using a wooden spatula.
  • 6. Let the resulting dough cool down completely to room temperature.
  • 7. Moisten your palms with a few drops of oil before handling the pearl millet dough, as it can be quite sticky.
  • 8. Take the dough out of the saucepan and onto a flat surface that has been dusted with dry pearl millet flour.
  • 9. Knead the dough very well for at least 5–8 minutes. This step is important to ensure that the rotis (thin flatbreads) are soft and will not break apart while shaping.
  • 10. Break off a small part of the dough, roll it into a ball and flatten it between your palms.
  • 11. If the dough gets too sticky to form flat, round rotis, sprinkle it with some pearl millet flour.
  • 12. Put a little bit of ghee to a cast iron skillet on a medium flame, then add the roti and cook it for about two minutes on each side. While cooking, add more ghee if needed.
  • 13. As you make more rotis, ensure to knead each individual dough ball before shaping. This will ensure that the rotis are soft and the dough is malleable enough to work with.
  • Serve with your favorite vegetable dish.