Bajra Roti Recipe: Bajra roti is made in almost every house in winter. People like it not only for its taste but also for its health, but the tastier this roti tastes after eating it, the more difficult it is to make it. People often complain that their bajra roti repeatedly breaks, gets torn while rolling or the edges get cracked after placing it on the pan. This is the reason why many people shy away from making it or think that making millet roti is the work of experts only, but now it is not so at all. Because famous chef Vikas Naik has described an easy way to make bajra roti that is fluffy, soft and completely non-breakable. He says that making millet roti is no less than an art, but once the right tricks are understood, anyone can make it perfect at home. This entire technique is based on the process of kneading the dough properly, mashing it, rolling it and baking it on the pan. Since bajra flour does not contain gluten, it does not bind like wheat, but if you follow the tricks suggested by Chef Naik, your bajra rotis will never break and will be soft and balloon-like every time. This article covers all those easy and effective methods, by adopting which you too will be able to make restaurant-like perfect bajra roti at home.
1. The first step is to sift millet flour.
According to Chef Naik, if the flour is prepared properly then the roti will automatically become good. Therefore, first of all sift the millet flour. Due to this the dough becomes light and lumps are not formed while kneading. Sifted flour also becomes softer, which makes it easier to roll roti.
2. Kneading the dough with hot water – the most important step
Bajra flour does not contain gluten, hence it does not bind quickly. For this reason it should never be kneaded with cold water. Chef Naik’s special advice is to always use hot water only.
Also read – Eggless Omelette Recipe: For those who do not like eggs, Yaman Aggarwal’s veg omelette formula is a game changer.
method of kneading
-Take flour in a vessel and make a small well-like depression in the middle.
-Add hot water into it.
-Mix water and flour first with a spoon or spatula so that your hands do not burn.
-Apply your hands only when the mixture cools down a bit.
Hot water softens the flour and helps it bind, which almost eliminates the problem of roti breaking.
3. The real secret of softness – kneading the flour
When the dough becomes cool enough to handle, then mash it with hands.
Keep this in mind-
-Just mixing the flour is not enough.
-Chef Naik says that millet flour should be kneaded well for at least 5 minutes.
-Mush by pressing with the lower part of the palms.
This will make the dough soft, elastic and the roti will not break while baking.
Well kneaded flour is the real base of puffed millet roti.
4. Forget the rolling pin, switch to butter paper and hands
Bajra roti cannot be rolled thinly with a rolling pin like wheat roti. It bursts even with the slightest force. That’s why Chef Naik explains an easy way-
-Take a butter paper.
-Sprinkle some dry millet flour on it.
-Dust the dough ball lightly with dry flour and place it on paper.
-Now spread it slowly with your fingers.
In this way, you can prepare round and perfect rotis without a rolling pin, and the roti will not tear.
5. Applying water after putting it on the pan – a small but powerful trick
When the roti is placed on the pan, apply a little water on it.
This water moisturizes the edges of the roti and fills the small cracks.
Due to this, the surface of the roti also looks smooth and the roti looks very good after baking.
View this post on Instagram
