Bajra Aur Gur Ki Roti| Pearl Millet and Jaggery Flatbread
 Bajra aur Gur ki Roti (Pearl Millet and Jaggery Flatbread) is a great way for a diabetic or even weight watchers to enjoy sweets.
Servings Prep Time
4Rotis 5minutes
Cook Time Passive Time
10minutes 10minutes
Servings Prep Time
4Rotis 5minutes
Cook Time Passive Time
10minutes 10minutes
Ingredients
Instructions
  1. Warm the water and add the jaggery to it. Set aside for the jaggery to dissolve. In case, you are in a hurry crush the jaggery and then add to the water.
  2. Once the jaggery has dissolved and you have crushed out any lumps add the bajra dough (I used 1/2 cup first the added 1/4 cup more) and knead /to make a dough. Take care it is not sticky add more flour if you need to.
  3. Since the flour is gluten-free, you will not be able to get the wheat dough kind of consistency. It will break and crack but still knead it to get a smooth dough. Use oil or ghee to help.
  4. Make small balls out of the dough.
  5. Grease your hands with ghee or oil and then flatten the dough with your hands to about 1/2 inch thickness.
  6. Heat a tava/skillet transfer the roti gently to the tava and cook on a very slow flame using ghee or oil.
  7. Flip and cook again use ghee/oil and cook on both sides until crisp and nicely caramelized.
  8. Brush some more ghee on top if you like.
Recipe Notes

Thicker roti will mean longer cook time  but thiner rotis are ver difficult to handle and they break up from the board to tawa journey.

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