Bajre ki Roti – 1(Unleavened Bread with Pearl Millet, Pearl Millet Flatbread)

Bajre ki Roti or Pearl Millet Roti
Bajre ki Roti

First and foremost, I am so amused that I am blogging about a roti. As my family and close friends will tell you, I am not particularly fond of making rotis. However, over the years, I have got used to making them and now even try many different variations. 🙂

Bajre ki Roti is very healthy and is very popular with dieters as it is gluten free and has a high fibre content. Traditionally, it is served with raw onions and garlic chutney (lehsun ki chutney). I often eat it Moong Ki Bhaji.

In this recipe, I have used wheat flour (gehun ka atta) along with the bajra flour. This is because the wheat flour makes it easy to roll out rotis and you get thinner rotis.


  1. Bajra or Pearl Millet Flour – 1 Cup + 2 tbsp for rolling the rotis
  2. Wheat Flour or Gehun ka Atta – 1/3 Cup
  3. Salt – 1/4 tsp
  4. Warm Water – As Required
  5. Ghee – As Required


  1. Mix the two flours and salt together.
  2. Add warm water gradually to flour and knead into a firm dough.
  3. Divide the dough into 8 equal parts.
  4. Roll each part into a ball and then flatten it.
  5. Dust the rolling surface with bajra flour.
  6. Place the flattened dough ball on it and roll into round shape of medium thickness.
  7. Heat a griddle/tava till it is hot.
  8. Turn down the heat to medium.
  9. Place the roti onto the hot pan and let cook for 2 mins.
  10. Flip the roti and cook the other side.
  11. Spread some ghee on each side of the roti.
  12. Serve hot with Moong ki Bhaji or Gatte ki Sabzi, Lehsun Chutney, and sliced raw onions.


    1. The alternative is to use a touch of vegetable oil.

      You need not use any ghee or oil at all. It will just make the roti a bit dry. Anyway, unless you use substantial amounts of ghee or white butter, the roti still feels dry. 🙂

I would love to hear your thoughts and suggestions. Do leave me a comment.