#shorts Bajra Roti | Bajri Chi Bhakri

By Ministry of Curry · 20 min

Ingredients

Instructions

1. Put the flour in a mixing bowl and add the water a little at a time while kneading, adding more as needed to form a soft, pliable dough ball. Knead for 4 to 5 minutes.
2. Divide the dough into 3 balls. Knead one ball again for 1 to 2 minutes.
3. Dust a rolling surface with 1 tablespoon of dry flour, place the dough ball on it and flatten it slightly into a thick disc.
4. Press the dough down on the dry flour, spreading the pressure evenly as it flattens. Use both hands to press once it is around 4 inches across.
5. Keep pressing and turning the roti, sprinkling dry flour underneath as needed so it does not stick.
6. Carefully lift the roti and place it flour side up on a preheated pan over medium-high heat. Brush 1 to 2 tablespoons of water over the top. Cook for 1 to 2 minutes until the moisture dries.
7. Flip with a flat spatula and cook the bottom until light brown spots appear all over.
8. Flip the roti again, either on the pan or over direct flame. On the pan, press gently so it puffs up. Over direct flame, rotate it so it cooks evenly. It is done when the bottom shows brown spots.
9. Repeat with the remaining dough balls.

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