How to make Bajri no rotlo | Gluten free roti

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Making Bajri no Rotlo is an art isn’t it?
Bajra no rotlo is a staple food in Gujrat especially in saurashtra region. Bajra Na Rotla also known as Bajra Roti is a plain and simple flat bread made from pearl millet flour. Bajra Na Rotla and Ringan no Olo is an all time winter favorite food, especially when the rotla comes straight out of the stove to the plate. The millet flour is rich in proteins, and is also a source of iron, calcium and other minerals like potassium, magnesium and zinc.
Sharing stepwise recipe to make rotla 👇

INGREDIENTS
* Bajra flour (Black millet): 1 cup
* Water: 1/3 cup or as required
* Salt: 1/4 tsp (optional)
* Ghee (clarified butter)2 tbsp

Procedure:
Step 1: To make traditional gujarati bajra rotla, take 1 cup bajra flour (pearl millet) in a large mixing bowl with 1/4 tsp salt
Step 2: Add water, gather the flour and start kneading
Step 3: The bajra rotla dough should be similar to roti dough but slightly harder
Step 4: Once the dough is nicely kneaded it should become softer. Take a potion in hand and give it round shape as shown in pic
Step 5: Now press the dough between your palms and start giving it flatter round shape. Making bajra rotla with hands calls for some practice. You need to practice for a while to get hold of this technique.
Step 6: Make round shape rotla of around 5-6 inch diameter.
Step 7: Heat a Tavdi or clay griddle and place the bajra rotla once it is hot. Be careful while placing the bajra rotla on tawa. Make sure there are no air bubbles in rotla.
Step 8: Cook the bajra rotla for around 30 seconds. Flip the rotla on other side and cook for 30-40 seconds.
Step 9: Now flip again and cook for 30-40 sec. meanwhile you can also take the rotla off the tawa and place it on direct flame. Increase the flame. Let the rotla get puffs up like phulka
Step 10: Open the two layer and Smear some ghee or clarified butter on rotla and serve it hot along with any curry.

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