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


bajra roti or bajra bhakri recipe with step by step photos – bajra roti are flat breads made from millet flour. they are very easy to make and 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.

on some days i make jowar rotis (sorghum flour flat bread). 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.

bajra bhakri

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 or mixed sprouts curry recipe.

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 recipe | bajra bhakri recipe
bajra roti - gluten free flat bread made from millet flour - bajra flour.
CUISINE: indian
SERVES: 8-10 small flat breads
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 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. add salt and oil. stir.
  2. add the bajra flour. stir with a spoon. knead into a smooth dough.
  3. if the dough becomes sticky, then add more flour. if the dough is dry, then add some water.
  4. meanwhile heat a tava or flat fry pan.
  5. make medium sized balls. dust with flour and use a ziplock bag for rolling.
  6. remove gently from the ziplock bag and place on the hot tava.
  7. cook till both sides have brown spots and done.
  8. apply oil or ghee on one side.
  9. you can also fry the bajra rotis like parathas with oil or ghee directly in the tava/frying pan.
  10. serve bajra roti hot or warm with a vegetable side dish or curry.

{ 28 Responses }

  1. venkat says

    Looks yummy, gotta try it out to see how it turns out and if itz as easy as you make it out to be.

  2. shireen says

    hi dassana,
    can you please put up the recipe on how to make jowar ki roti…..specially the one which is made with hot water to make the dough and plus the water is also spread on the roti while being cook.
    as my to-be-in-law’s house the it such roti.

  3. says

    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!


  4. Ganesh says

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

  5. says

    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.

    • says

      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.

  6. says

    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 :-)

  7. says

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

  8. says

    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:)

  9. says

    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:)