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Ragi/Bajra Roti

An earthy, sweet, and comforting millet flatbread.

Prep
40 min
Cook
10 min
Total time
50 min
Difficulty
moderate
Serves
6
A home kitchen with a sunlit window

A deeply cultural flatbread made from finger or pearl millet.

"When I scooped daal and roti together into my mouth, the combination of flavors touched my tongue, warm and sour. I thought of my Nani and Nana who worked so hard to give us this life in America. They shed the weight of bajra decades ago, and now here I sat, a liberal-arts college student trying to make new meaning to the grain."

Read the full text of the story in Reimagining the Ancient Grain Trend

Step 1

Prepare dough

Boil water. Once boiled, add oil and salt. Add flour, turn off heat, and mix together with spatula until well combined. Cover and allow to sit for 30 minutes. Knead dough together for 7 minutes until it forms a ball.

Step 2

Shape flatbread

Remove a small chunk of dough, roll into a ball, and flatten into a disc. On a floured surface, gently pat outward from the center while turning, then use a rolling pin to flatten thinly.

Step 3

Cook

Place on a medium heated pan. Cook until an air bubble appears, then flip. Press lightly to help it puff. Once dark spots appear, butter and serve hot.