bajra roti or bajra bhakri recipe, how to make bajra roti recipe

by dassana amit updated February 10, 2014

bajra roti: bajra ki roti recipe

bajra roti or bajra bhakri are flat breads made from millet flour. bajra roti are very easy to make and they make a good accompaniment to dal or any indian vegetable based curry dish.

bajra is the hindi word for pearl millet. these flat breads are gluten free and an excellent nutritious option for people having gluten intolerance and for everybody else too.

bajra bhakri

on some days i make rotis from bajra or jowar/sorghum flour. somedays it is multigrain flour rotis. sometimes i mix all the flours and make rotis. since rotis are a staple in my house, i make various rotis with various millets . i even make rotis from ragi/finger millet flour on some days. millets are healthy grains. so do try to include them in your diet.

i always knead these bajra rotis in hot water. the dough become pliable and easy to roll when using hot water. the rotis have a soft texture too. you can also knead the dough in warm water.

i had served the bajra rotis with bharli vangi – stuffed aubergines in peanut-coconut-sesame gravy. the combo was really good. you can also serve the bajra rotis with any any dal. they would even taste great with a good north indian, maharashtrian or gujarati vegetable or legumes curry.

lets start step by step bajra bhakri or bajra roti recipe:

1: first heat the water. the water should be hot. switch off the fire. then add oil plus salt. mix well.

2: add the bajra flour to the water or vice versa.

3: mix with a spoon if the water is hot. if you use warm water, then you can just use your hands for mixing.

4: gather the mixed dough and knead to a smooth dough.

5: pinch a small or medium sized ball, flatten it and dust with some bajra flour.

6: with your palms flatten the dough. i am not good in this. so fold a ziplock bag, place the dough ball in between and roll with a rolling pin. dust flour if required.

7: gently remove the flat uncooked bread from the ziplock bag and place it on a hot tava or flat pan.

8: cook on side. flip and cook the other side. flip a couple of times and cook til brown spots appear on both sides. apply some oil or ghee on top. stack all the rotis in a roti basket or casserole.

9:  you can serve bajra roti hot or warm with an indian vegetable curry, dal or side veggie dish.

bajra roti recipe

if you are looking for similar recipes then do check makki di roti, methi thepla, naan without yeast, kulcha and bhatura.

bajra roti or bajra bhakri recipe below:

5.0 from 2 reviews
bajra roti or bajra bhakri
Prep time
Cook time
Total time
bajra roti - gluten free flat bread made from millet flour - bajra flour.
Recipe type: main
Cuisine: indian
Serves: 8-10 small flat breads
  • 2 to 21/2 cups bajra flour/millet flour
  • 1 tsp oil or ghee
  • water as required
  • salt as required
  • some bajra flour or whole wheat flour for dusting
  • sunflower oil or ghee for applying on the rotis or for frying them
  1. heat or warm the water.
  2. add salt and oil. stir.
  3. add the bajra flour.
  4. stir with a spoon.
  5. knead into a smooth dough.
  6. if the dough becomes sticky, then add more flour.
  7. if the dough is dry, then add some water.
  8. meanwhile heat a tava or flat fry pan.
  9. make medium sized balls.
  10. dust with flour and use a ziplock bag for rolling.
  11. remove gently from the ziplock bag and place on the hot tava.
  12. cook till both sides have brown spots and done.
  13. apply oil or ghee on one side.
  14. you can also fry the bajra rotis like parathas with oil or ghee directly in the tava/frying pan.
  15. serve bajra roti hot or warm with a vegetable side dish or curry.

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{ 20 comments… read them below or add one }

Susan Su February 8, 2014 1

Hi there,

Thanks so much for this wonderful recipe. I had developed my own based on a wheat flour version, but yours added some key technique improvements — the hot water and the plastic bags!

I also mix 2 T of tahini in with my hot water and oil, and this seems to give the rotis a nice, chewy texture and a hint of nuttiness. They’re delicious on their own after that; they don’t need additional oil to finish them up.

Will check out the rest of your site now!



dassana amit February 10, 2014 2

thanks susan. i liked your variation of tahini which i am sure must have made the bajra rotis too good in taste and flavor.


Ganesh November 25, 2013 3

The oil and salt do we add to the hot water before we add the bajra flour and start kneading the dough.


dassana November 25, 2013 4



Sarbari Gomes June 22, 2013 5


I chanced upon your blog and loved the way you put out the recipe with step by step photographs. Thank you. I am following you.


dassana June 24, 2013 6

thanks sarbari


Janardan Mali April 19, 2013 7

Thank you very much for the post Bajara Bhakri / Roti. I have suggestion which will enhance the shape and size of Bhakari. Instead of using zip plastic bag one can use clean muslin cloth as it is used for preparing Thalipeeth in some parts of Maharashtra.Take cloth of 12 inch square, wet it it in the water, spread it on flat plate, take Bajara dough ball of 1.5 inch diameter , keep at the centre of cloth and with wetted fingers flatten the dough into required size of perfect round roti .If dough sticks to gingers use water to wet them.Take hold of two adjoining corners of cloth,lift bhakari and gentely lower it on hot tava. Rest of procedure is as usual. Try it and let me know the result.


dassana April 22, 2013 8

thanks mali ji for this suggestion. i will have to get a muslin cloth for this one. i also have to update the previous tips you had given on the paratha post. will update in some time.


Angie@Angie's Recipes April 1, 2013 9

Rustic and wholesome! I love these flatbread.


Janani March 21, 2013 10

wow what a healthy millet roti.Never made to try it now loving the brinjal sabji behind.yummmm


Kiran @ March 20, 2013 11

Interesting. I must try this recipe with millet. Thanks for sharing :)


tinkushaji March 19, 2013 12

healthy rotis


shree March 19, 2013 13

My goodness! I can’t believe I have been missing out this wonderful space of yours! Caught you in random from Nag’s space. U have an amazing site ! New follower here :-)


dassana March 21, 2013 14

thanks shree.


Priti March 18, 2013 15

Nice and yum..the spread looks fab


Pavithra March 18, 2013 16

Looks wonderful & damn healthy I must say!! The picture looks incredibly inviting! And what is the subzi nearby, is it Baigan Bartha?


dassana March 18, 2013 17

the sabzi is bharli vangi – a popular maharashtrian dish made with aubergines.


Pavithra March 19, 2013 18

Good to know, Thanks Dassana!


Familycook March 18, 2013 19

I can make Jowar ki roti perfectly and paper -thin, just with with my hands:) I have a bag of bajra flour in my pantry and I am intending to make rotis soon. Your post has inspired me now:)


Richa March 18, 2013 20

i used to eat a lot of bhakri back home.. but then we had a cook:) yours looks fantastic.. all the rolling is difficult now.. so i just add the flours to dosas:)