Bajra Roti Millet Flatbread Recipe

I got this recipe on www.bookofyum.com, I have a great recipe for magic millet bread but it calls for too many ingredients we aren’t using. It was easy to make and perfect with the Squash Carrot Ginger soup.
  • 2 cups millet flour
  • 2 cups water salt to taste

For seasoned roti:

  • 1 shallot- minced
  • 1 to 1/4 green chili- minced (amount depends on spiciness of chili and your preference)
  • 3 tbsp. cilantro, diced
Bring your water to boil in a saucepan and add your flour, butdo not mix it into the water. Lower heat to low and let simmer for two minutes. Then turn off heat and mix flour into hot water evenly. Remove dough to a heat resistant bowl and leave for ten minutes or until cool enough to handle. For seasoned roti you can sprinkle dough with shallot, chili, and cilantro. Form into small balls and place in a bowl. Cover Take a quart size freezer safe ziploc bag and cut out the sides.
For wimpy, no rolling method, put the bag into a tortilla press. Place a ball of dough in the press between layers of plastic. Press.
For rolling method, simply roll out dough inside your ziploc bag, with rolling pin on the top outside of the bag.
Either way, peel your tortilla from plastic and place on a plate. These tortillas handle well, so no worries.
Heat cast iron skillet to medium and toast your flatbread until its texture changes, and if you like, until it gets light brown spots. Turn it and toast the other side. Sometimes they will puff up with internal air pockets, which I think signifies a lovely, tasty flatbread. Sprinkle with salt and serve.
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