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Bajra Roti is a traditional Indian flatbread that's a healthy, whole-grain staple of everyday meals. This simple vegetarian bread is low in calories and the perfect family dinner accompaniment to any curry.
In a large mixing bowl, combine 2 cups of bajra flour and 0.5 tsp salt. Mix them with your fingers to evenly distribute the salt.
Gradually add warm water, a few tablespoons at a time, kneading the mixture to form a soft, pliable dough. Use all the water as needed, adding slowly and kneading well between each addition for even moisture.
Divide the dough into 6 equal portions. Roll each portion into a smooth ball. Flatten a ball on a clean surface and gently press or roll it into a 5-inch disc, dusting lightly with bajra flour to prevent sticking.
Heat a cast-iron skillet or tawa over medium-high heat. Carefully place a rolled roti on the hot skillet. Cook for 45–60 seconds until small bubbles start to appear and the color changes slightly.
Flip the roti using a spatula. Cook the second side for another minute, adjusting heat to prevent burning. Optionally, use a kitchen towel to gently press the edges, encouraging the bread to puff and cook evenly.
Flip once more and cook for just 20 seconds to finish, aiming for light brown spots but no burning. Remove and keep warm in a cloth. Repeat with remaining dough, adjusting heat as the skillet temperature rises.
