Recipe Details

Traditional thick flatbread made using pearl millet flour.

Bajra Rotla is a fundamental part of rural Gujarati meals, particularly relished during cold seasons when served with jaggery and ghee.

Mix bajra flour with a pinch of salt in a bowl.

Add warm water and knead into a firm dough.

Divide the dough into balls, flatten gently.

Cook on a hot griddle until brown spots appear and cooked through.