Bajra na rotla (Millet rotis)-These flatbreads are nutritious and a healthy alternative to wheat roti’s. Served with aubergine curry and lesun ni chutney (garlic chutney) these are a very traditional gujarati fare.
1 cup millet flour
1 tablespoon wheat flour
¼ teaspoon salt
½ tablespoon butter
1 tablespoon butter for serving.
Water for making dough.
1. In a bowl add the millet flour and the wheat flour.
2. Add the salt and ½ tablespoon butter, rub the butter into the flour.
3. Adding a little water make a firm dough.
4. Cover and leave to rest for 30 minutes.
5. Divide the dough into 6 balls.
6. Traditional way to make rotlas is to wet hands pat the dough between both hands to form a roti shape but this needs a fair amount of expertise to get round even shaped unbroken rotlas. Alternate and easy way is to dust the ball of dough and roll out like a chapatti with rolling pin; it should be approx 5mm thick and about 5-6 inches in diameter.
7. Gently lift the rolled rotla and place on hot skillet and cook medium heat. (As rotlas are slightly thicker than standard rotis they need slower heat to ensure they are cooked in side. )Flip the rotla over when one side is cooked to cook the second side.
8. Rotlas are ready when little brown spots appear on both the surface.
9. Remove cooked rotlas from skillet and repeat procedure for rest of dough.
10. Before serving add a generous dollop of butter on top of the rotla’s.