Haryana Bajra Roti – Gluten Free Millet Flatbread

This week my theme for Blogging Marathon is Flavors of India and I decided to explore certain states in India. The first recipe I have in this series is this Bajra roti / Pearl Millet flatbread from Haryana.

bajra roti with Hara cholia and paneer subzi

I had made Haryana thali last year and this Bajra roti / Bajre Ki Roti is one of the recipe that was in the thali. I never got a chance to post the recipe and now I am finally able to post it. Millet is a very healthy grain and is entirely gluten free. Working with gluten free flours can be a little tricky and it takes a little bit of adaptation to get used to the taste and texture.

This Bajre ki roti is very hearty and goes well with some spicy subzi. The roti is not soft and fluffy like the ones that we make with flours that have gluten, like whole wheat flour. The lack of gluten also makes it very hard to use a rolling pin to roll the roti and the traditional method of shaping it with hands work the best.

There are several recipes that use a little bit of whole wheat flour along with bajra to make it easier to roll and to also make it softer. If you don’t need the recipe to be entirely gluten free then this will be a good option. Also you could include boiled potatoes along with the flour to make rotis.

I experimented with couple of different ways and this method worked the best to make this delicious bajra roti. If you know me, I love anything that is earthy and hence enjoy working with whole grains. I used rolling boiled hot water to make the dough and it yielded good result.

These are the other dishes that I made for the Haryana Thali – Aloo Raita, Hara Cholia Paneer Subzi, Jeera Pulao and Besan ki Pinni.

Haryana thali with Bajra roti, Aloo Raita, Hara Cholia Paneer Subzi, Jeera Pulao and Besan ki Pinni.

Also, I have made the Besan Ki Masala roti with Gajar Methi Subzi and Paneer Do Pyaza. This refreshing Lassi Patiala is also famous in Haryana.

Preparation time – 10 minutes
Cooking time – 15 minutes
Difficulty level – Intermediate

Ingredients to make Bajra roti (makes 6)

  • Bajra flour – 1 1/2 cups
  • Water – about 1 cup (might need more or less)
  • salt – to taste
  • oil – 1 tbsp
  • Ghee – to smear on rotis

Bajra roti / Bajri ki roti

Procedure to make Bajra roti –

  • Heat water until it comes to a rolling boil. I boil about 2 cups of water and then remove a cup to add if needed.
  • Combine the flour and salt in a bowl. You could either add the boiling water to the flour or add the flour to the boiling water.
  • I added the flour to the boiling water, turned off the flame and then used a wooden ladle to mix them up. Once the mixture was cool enough to handle, I used my hands to knead and make a soft dough. Also add the oil when kneading.
  • You might need more or less water, so start with less and then add more as you go. Bajra flour needs more water than wheat flour.

Making the dough for Bajre ki roti

  • Rest the dough for about 5 minutes and then divide it into 6 equal parts.
  • I used a plastic sheet (zip lock) to shape my roti. Gently flatten the dough until it forms a 6-8 inches wide circle.
  • Cook the roti on a hot pan / hot tawa until brown spots appear on both sides.

Shaping Bajra roti

  • Remove the cooked roti and smear it immediately with ghee. Serve warm!

Haryana Bajra Roti - Gluten Free Millet Flatbread


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#73

36 thoughts on “Haryana Bajra Roti – Gluten Free Millet Flatbread

  1. Though I have loved every Indian dish I have ever tried (well, except the super spicy-hot ones 😉 ) , I have made very little Indian food at home. The many spices and methods can be intimidating. Your recipe isn’t intimidating at all! My daughter is gluten free and this roti will make her very happy with some palak paneer. You mentioned possibly adding boiled potatoes. How much would you add?

  2. Bajri roti is popular in Gujarat too , and is normally served with loads of ghee and fresh green garlic , I normally hand roll it and make it on a rustic earthenware griddle .
    Your thali is tempting me with those green Chandna and rotla , excellent.

  3. I love how you make things like this bread from scratch. Your ability to make store-bought things look so easy to prepare at home is very inspiring!

  4. I really have never tried Indian food but your dishes look so appetizing I’d love to give it a go. We love spicy and your flatbread looks like the perfect accompaniment for your other dishes. I’m going to be on the lookout for you bajra flour. You are expanding my culinary experiences. 🙂

  5. I need to give this one a try for sure..Especially since it’s gluten free. I’m sure this would be great with so many things. I’ve never really experimented much with breads but I’m going pin this to try!

  6. Sandhya you just took me way back to my childhood in Bombay. I have not eaten Bajra roti in years..! Oh these are so delicious I miss them so much. I must look for millet flour and try these soon. You make them look so easy. Thanks for the recipe

  7. It’s nice to see people trying traditional foods with new ingredients – like gluten free – that way everybody can experience the flavors of a culture. I know GF flours are tougher to work with, your pictures look like things turned out pretty well!

  8. Your entire post took me back home. I’m from Delhi and Haryana is the neighboring state, so our food habits is so similar. I love all the recipes you’ve mentioned above from ‘besan pinni’, to lassi, to paneer and these bajra roti is definitely so yum n healthy.

  9. I love bajra roti and yes these are quite popular in Andhra too..:)..we make it both the ways as in patting it down and dry rolling as well..that thali looks so yum Sandhya..

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