Bajra Roti - gluten free dinner option!

Prep Time
10 minutes
Cook Time
15 minutes
2 persons

Explore alternatives to having just wheat roti for most meals. Nature provides for varied options of grains and each one contributes to our nutritional intake as well as diversifies taste for our palate. Go for locally grown and easily available grains as per your taste preference.

Bajra flour could be used to make rotis to replace your regular wheat roti and goes well with most sabzis and curries. It may initially require some time to get the hang of making rotis with these flour options, but all it takes is a little practice! Do try especially if wanting to get off gluten.

  • Bajraflour: 1 cup (or makai/jowar flour)
  • Warm water: 1 cup
  • Rock salt to taste
  • Knead the dough by adding warm water and salt just before making the rotis.
  • Take a clean cloth or small plastic sheet and put it on the kitchen slab.
  • Take a small portion of the dough and shape it like a ball
  • Make small balls and roll out into six inch round flat breads by hand or by rolling pin using a generous amount of flour to prevent sticking. Alternatively, put some roti on a plastic plate, with your fingers, press the ball and rotate it until it takes the shape of a roti.
  • Remove the roti and put it on a heated tawa (use cast iron or non stick pan). Let the roti cook from both sides on low heat.
  • Remove it from the tawa and serve hot.

Eating guide

  • Food group: Millets
  • Millets (like bajra, jowar) are gluten free, rich in fibre and high on nutritional value. They are a good option to add variety to your meals or when you want to go grain free. Have them in place of your regular wheat rotis along with sabzi of choice.

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