Sure! Here's a recipe for Bajre Roti, a traditional Indian flatbread made from pearl millet flour:
Ingredients:
- 2 cups Bajra (pearl millet) flour
- Water (as needed)
- Salt (to taste)
- Ghee or oil (for cooking)
Instructions:
1. In a mixing bowl, take the Bajra flour and add salt to taste. You can adjust the amount of salt according to your preference.
2. Slowly add water to the flour and start kneading the dough. The dough should be firm and pliable, but not too soft or sticky. Add water gradually as needed until you achieve the right consistency.
3. Once the dough is formed, cover it with a damp cloth and let it rest for about 10-15 minutes. This will make it easier to roll out the rotis.
4. After resting, divide the dough into small portions and shape them into balls. You can make them slightly smaller than the size of a golf ball.
5. Take a ball of dough and flatten it slightly with your palm. Dust it with some Bajra flour to prevent sticking.
6. Using a rolling pin, roll out the dough ball into a round shape. Bajra flour is gluten-free and can be a little challenging to roll out, so be patient and use some extra flour for dusting if required.
7. Heat a tawa (griddle) or a non-stick pan on medium heat. Once it is hot, place the rolled-out roti on the tawa.
8. Cook the roti for about a minute or until you see small bubbles forming on the surface. At this point, flip the roti to the other side.
9. Apply a little ghee or oil on the cooked side and spread it evenly. Flip it again and cook the roti until it is cooked through and slightly browned on both sides.
10. Remove the roti from the tawa and place it in a covered container or wrap it in a clean kitchen towel to keep it soft and warm.
11. Repeat the process with the remaining dough balls, rolling out and cooking each roti individually.
Bajre Roti is best served hot with a dollop of ghee, curries, or any Indian vegetable dish. It is commonly enjoyed with Sarson Ka Saag (a mustard greens curry) or any other regional delicacies.
No comments:
Post a Comment