📝 About This Recipe
Experience the soul-warming essence of rural Gujarat with this traditional Pearl Millet flatbread. Hand-patted and flame-kissed, these thick, gluten-free rotlos boast a nutty, earthy flavor and a distinctive smoky aroma that transports you to a village hearth. Rich in fiber and minerals, it is the ultimate comfort food that represents the pinnacle of ancient Indian grain mastery.
🥗 Ingredients
The Dough
- 2 cups Bajra Flour (Pearl Millet) (freshly milled is preferred for better elasticity)
- 1 cup Warm Water (plus extra as needed for kneading)
- 1/2 teaspoon Salt (adjust to taste)
- 1/4 cup Dry Bajra Flour (for dusting the rolling surface)
Finishing and Accompaniments
- 4 tablespoons Desi Ghee (homemade or high-quality grass-fed)
- 2 pieces Jaggery (Gur) (served on the side)
- 2 tablespoons White Butter (Loni) (optional but highly recommended)
👨🍳 Instructions
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1
In a wide, shallow mixing bowl (parat), sieve the bajra flour and salt together to ensure there are no lumps and the salt is evenly distributed.
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2
Unlike wheat dough, bajra dough should be made in small batches or even one rotlo at a time for the best texture. Take about 1/2 cup of flour for one rotlo.
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3
Gradually add warm water to the flour. Use your palm to vigorously knead and mash the dough against the base of the bowl for 2-3 minutes until it becomes smooth and pliable.
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4
The dough is ready when it is soft, non-sticky, and doesn't crack easily when pressed. Shape it into a smooth, round ball.
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5
Preheat a clay griddle (matti nu tavdi) or a heavy cast-iron tawa over medium-high heat. A clay tawa provides the most authentic flavor.
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6
Dampen your palms with a little water or dust them with dry flour. Place the dough ball between your palms and flatten it slightly.
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7
Using a rhythmic 'patting' motion between your palms, rotate the dough to expand it into a circle of about 5-6 inches in diameter and 1/2 inch thickness.
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8
If you find hand-patting difficult, you can place the dough on a damp cloth or plastic sheet and pat it out gently with your fingers.
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9
Carefully place the rotlo onto the hot tawa. Lower the heat to medium to ensure the thick flatbread cooks through to the center.
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10
Apply a few drops of water over the top surface of the rotlo and spread it with your fingers; this prevents the surface from cracking.
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11
Cook for about 1-2 minutes until small bubbles appear. Flip the rotlo using a spatula. The cooked side should have light brown spots.
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12
Cook the second side for 2-3 minutes, pressing gently with a clean cloth to encourage even browning and puffing.
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13
For a traditional finish, remove the rotlo from the tawa and place it directly over an open flame for 30 seconds using tongs until it puffs up like a balloon.
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14
Immediately smear a generous amount of ghee or white butter on the hot rotlo. The heat will help the ghee seep deep into the pores.
💡 Chef's Tips
Always use fresh bajra flour; if the flour is old, it will taste bitter and the rotlo will break while patting. Kneading with the heel of your palm is the secret to a soft rotlo as it develops the necessary 'stickiness' in the millet. If the edges crack significantly while patting, it means the dough needs a little more water and more kneading. Use a clay tawa if possible, as it regulates heat perfectly for millets, preventing the outside from burning before the inside is cooked. Do not stack the rotlos immediately without ghee, or they will become hard and dry.
🍽️ Serving Suggestions
Serve piping hot with 'Ringan No Oro' (Gujarati Baingan Bharta) for a classic farmhouse meal. Pair with 'Gud and Ghee' (Jaggery and clarified butter) for a sweet and savory breakfast treat. Enjoy alongside a bowl of spicy 'Sev Tameta Nu Shaak' and a tall glass of cold Masala Chaas. Serve with fresh garlic chutney and raw onions for a truly rustic experience. Accompany with 'Vadhani Marcha' (stuffed green chilies) to add a spicy kick to the earthy grain.