Bajra Roti | Bajri Chi Bhakri

By Ministry of Curry · 30 min

Ingredients

Instructions

1. Put the flour in a mixing bowl and add water a little at a time, kneading until a soft but pliable dough forms. Knead for 4 to 5 minutes.
2. Divide the dough into 3 balls. Knead one ball again for 1 to 2 minutes.
3. Sprinkle 1 tablespoon of dry flour on a rolling surface, place the ball on it and flatten it into a thick disc.
4. Press the dough outward with even pressure, dusting with dry flour as needed, turning it until it is flattened into a round.
5. Lift the roti onto a preheated pan with the floured side up. Over medium-high heat, spread 1 to 2 tablespoons of water on top and cook until the moisture dries, about 1 to 2 minutes.
6. Flip with a flat spatula and cook until the underside has light brown spots all over.
7. Flip again, pressing gently on the pan to puff it up, or cook over direct flame, turning it to cook evenly. It is done when the bottom shows brown spots.
8. Repeat with the remaining dough balls.

Summarized from Ministry of Curry's video. Watch it for the details.