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# Bajra Roti Recipe
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| **Prep time** | 10 min |
| **Cook time** | 20 min |
| **Total time** | 30 min |
| **Serves** | 6 roti |
## Ingredients
* 2 cup bajra atta / pearl millet flour / sajje hittu
* ½ tsp salt
* hot water *(to knead)*
* wheat flour *(for dusting)*
## Instructions
1. firstly, in a large mixing bowl take 2 cup bajra atta, ½ tsp salt and mix well.
2. add ½ of hot water and start to knead.
3. knead to the soft dough for at least 10 minutes.
4. add water as required and knead well as there is no gluten in the dough.
5. pinch a small ball sized dough and knead again.
6. dust with wheat flour and pat gently. you can alternatively use a rolling pin to roll as done for paratha.
7. pat with both the hands until the roti turns as thin as possible. if the roti breaks, it means it needs more kneading.
8. dust off excess flour and put over hot tawa.
9. now spread water over the roti with help of hand or wet cloth removing excess dough.
10. wait until the water evaporates then flip it to the other side.
11. press gently and cook all the sides.
12. finally, serve bajra roti / sajje rotti with jaggery or curry.
## Step-by-step
firstly, in a large mixing bowl take 2 cup bajra atta, ½ tsp salt and mix well.
add ½ of hot water and start to knead.
knead to the soft dough for at least 10 minutes.
add water as required and knead well as there is no gluten in the dough.
pinch a small ball sized dough and knead again.
dust with wheat flour and pat gently. you can alternatively use a rolling pin to roll as done for paratha.
pat with both the hands until the roti turns as thin as possible. if the roti breaks, it means it needs more kneading.
dust off excess flour and put over hot tawa.
now spread water over the roti with help of hand or wet cloth removing excess dough.
wait until the water evaporates then flip it to the other side.
press gently and cook all the sides.
finally, serve **bajra roti / sajje rotti** with jaggery or curry.
## Video
## Notes
* firstly, make sure to use fresh bajra flour else it will break while preparing.
* also, make sure to knead the dough well else there will be cracks while patting rotti.
* most noteworthy, if there are cracks forming while patting roti, take some hot water and knead the dough further.
* finally, **bajra roti / sajje rotti** **recipe** taste great when patted with hands rather than prepared with rolling pin.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/bajra-roti-recipe-bajre-ki-roti/](https://hebbarskitchen.com/bajra-roti-recipe-bajre-ki-roti/)
