Bazra Rotla Recipe

Mix dry ingredients

In a large mixing bowl, combine 2 cups pearl millet flour, 1/2 cup whole wheat flour, and 1 tsp salt. Whisk briefly so the salt is evenly distributed and there are no lumps.

Add fat

Add 1 tablespoon ghee or neutral oil to the dry mix and rub it in with your fingertips until the flour mixture looks crumbly. This helps keep the rotla from drying and makes it easier to shape.

Add hot water carefully

Bring 3 cups water to a near-boil (hot but not vigorously boiling). With a spoon, pour the hot water into the flour mixture a little at a time, stirring with a sturdy spoon or spatula. Use about three-quarters of the water first, then add more as needed. The goal is a cohesive, slightly tacky dough that is firm but pliable. Millet flour absorbs water quickly; avoid adding all water at once.

Knead and rest

When the dough is cool enough to handle, knead it briefly (about 1–2 minutes) in the bowl or on a clean surface until smooth and uniform. If the dough is too wet and sticky, sprinkle up to 2 tablespoons of extra wheat or millet flour. If too dry and crumbly, add hot water 1 tablespoon at a time. Cover the dough with a damp cloth and let it rest for 10 minutes to hydrate fully.

Divide dough

Divide the rested dough into 6 equal portions (about 80–90 g each depending on total dough). Roll each portion into a smooth ball between your palms.

Shape rotla

Option 1 (traditional on cloth/rolling): Place a ball on a clean, lightly floured surface or on a plastic sheet dusted with 1–2 teaspoons of flour. Flatten gently with your palm, then use a rolling pin to roll into a 5–6 inch (12–15 cm) circle about 3–4 mm thick. Use additional dusting flour sparingly to prevent sticking. Option 2 (patting by hand - traditional method): Place the ball on a lightly oiled plastic sheet or cloth, press and pat with your fingers and palms to form a round 5–6 inch disc about 3–4 mm thick.

Preheat tava or skillet

Heat a heavy cast-iron or nonstick tava/griddle over medium-high heat until hot. Reduce heat to medium just before placing the rotla to avoid burning.

Cook first side

Place the rolled rotla onto the hot tava. Cook the first side for about 30–45 seconds until small bubbles appear and the bottom develops light brown spots.

Cook second side and press

Flip the rotla and cook the second side for about 30–45 seconds. Press gently with a spatula to encourage even cooking. Drizzle or brush about 1/2 teaspoon ghee or oil on the surface if desired.

Final cooking and puffing

Flip again and cook each side for an additional 20–30 seconds until cooked through and slightly golden. If you like a puffed rotla, briefly increase heat to medium-high for 10–15 seconds while watching closely; the rotla may puff in spots. Remove from heat when done.

Keep warm

Stack cooked rotlas on a plate and smear a little ghee between layers to keep them soft. Keep covered with a cloth until serving.

Serve bazra rotla warm with 2 tablespoons white butter or ghee spread on top, and accompaniments such as pickle, plain yogurt, or the optional chopped onion/cilantro mixture. Rotlas are traditionally eaten hot; leftover rotla can be reheated briefly on a tava with a smear of ghee.