Gujarati cuisine is renowned for its delectable flavors and traditional recipes, with Bajri Rotlo standing out as a staple flatbread in many households. This unleavened bread, made from pearl millet flour, is not only nutritious but also pairs wonderfully with various Gujarati sabzis. Here, we'll guide you through three simple steps to make the perfect Bajri Rotlo:
Step 1: Preparing the Dough
- Ingredients:
- 1 cup pearl millet flour (Bajri flour)
- Warm water
- A pinch of salt
- Oil or ghee for kneading
- Take a large mixing bowl and pour in your Bajri flour. Add a pinch of salt to enhance the flavor.
- Gradually add warm water to the flour, starting with a small amount and mixing continuously. The aim is to achieve a moist but not sticky dough.
- Knead the dough thoroughly for about 5 minutes. If the dough feels too dry, add a bit more water; if too sticky, sprinkle some more flour.
- After kneading, add a few drops of oil or ghee to make the dough smoother and easier to work with. Cover and let it rest for 10-15 minutes.
Step 2: Shaping and Rolling
- Divide the dough into equal parts, each ball roughly the size of a tennis ball.
- Shaping Technique:
- Take one dough ball and flatten it slightly with your hands.
- Place it on a smooth, flat surface covered with a sprinkle of flour to prevent sticking.
- Use a rolling pin to roll out the dough into a round roti, about 4-5 inches in diameter.
- Ensure the edges are even and the thickness is uniform. It should be neither too thick nor too thin, about the thickness of two stacked quarters.
- If you find it challenging to roll out without tearing, you can also pat it into shape with your palms.
Step 3: Cooking the Rotlo
- Cookware:
- A thick-bottomed tawa or griddle
- Heat your tawa or griddle on medium flame. Do not overheat as this could burn the rotlo.
- Place the rolled Bajri Rotlo onto the hot tawa.
- Cook on one side for 1-2 minutes or until you start seeing small bubbles and the bottom has lightly browned.
- Flip the Rotlo over and cook the other side until it’s done. You might need to flip it a few times to ensure even cooking.
- Press down gently with a spatula on any puffed-up parts to ensure uniform cooking.
- Optionally, you can cook it directly on the open flame like a chapati for a charred effect.
- Brush with ghee or butter for added flavor before serving.
🔍 Note: Ensure the tawa is not too hot; moderate heat ensures even cooking and prevents burning.
🌡️ Note: When shaping the Rotlo, keep your hands slightly wet to avoid the dough sticking to them.
These steps, when followed correctly, will lead you to the perfect Bajri Rotlo, with the right texture, taste, and aroma that epitomize the essence of Gujarati cooking. This flatbread is not just about its simplicity but also about its health benefits, being rich in iron and fiber. Enjoy your Bajri Rotlo with your favorite Gujarati dish, or simply eat it with some tangy chutney for an authentic experience.
Why does my Bajri Rotlo always break while rolling?
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Ensuring the dough is not too dry is key. Add water incrementally and keep the dough slightly moist. Also, consider covering the dough for some time to allow the flour to absorb moisture, and use warm water to help with elasticity.
Can I prepare Bajri Rotlo in advance?
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Absolutely! Prepare them ahead and either stack with parchment paper in between or freeze. Reheat on a tawa or in a microwave before serving.
Is there a way to make Bajri Rotlo gluten-free?
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Good news! Bajri Rotlo is inherently gluten-free, made from pearl millet, which is naturally devoid of gluten.
