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Rotlo with sabji

Rotlo (Bajra, Juvar, Makai)

Rotlo is a traditional, rustic flatbread made from millet flours like Bajra (pearl millet), Juvar (sorghum), or Makai (maize/corn). These are gluten-free and are typically made by patting the dough with hands rather than rolling. They are a winter staple, especially Bajra no Rotlo, and are served with Ringan no Oro, garlic chutney, and a dollop of white butter or ghee.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Breakfast, Main Course
Cuisine: Gujarati, vegetarian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups millet flour Bajra, Juvar, or Makai
  • 1 cup hot water approximately
  • Salt to taste optional
  • Ghee or white butter for serving

Equipment

  • Mixing bowl (parat)
  • Tawa (preferably an earthen or cast iron one)

Method
 

  1. Take the millet flour in a wide plate or bowl (parat). Add salt if using.
  2. Pour a little hot water at a time and start gathering the flour.
  3. Knead the dough with the heel of your palm, pushing and pulling, for a good 5-7 minutes
  4. until it becomes smooth and pliable. Knead only enough dough for one rotlo at a time.
  5. Shape the kneaded dough into a smooth ball.
  6. Place the ball on your palm or a flat surface dusted with a little dry flour.
  7. Gently pat and press the dough with your fingers, rotating it simultaneously, to flatten it
  8. into a round circle of about 5-6 inches in diameter.
  9. Heat a tawa over medium-high heat.
  10. Carefully lift the rotlo and place it on the hot tawa.
  11. After a minute, when the color changes slightly, wet the top surface with a little water
  12. using your fingers.
  13. Let it cook for another minute, then flip it.
  14. Cook the other side until light brown spots appear.
  15. Finally, cook it on an open flame (like a phulka) until it puffs up, or continue cooking on the
  16. tawa, pressing with a cloth, until cooked through.
  17. Serve immediately with a generous amount of ghee or white butter.

Notes

● Using hot water and kneading the dough well are the secrets to a good, pliable rotlo that
doesn't break.
● Making a rotlo by hand takes practice. Beginners can roll it gently between two sheets of
parchment paper.
● Each type of millet flour has a unique taste: Bajra is nutty, Juvar is mild, and Makai is
sweet.