Rajasthani Bajré Ki Roti

Hand-Pressed Millet Flatbread

SERVES 4

‘Follow the truck drivers’ was the policy I adopted when travelling throughout India. It is the truck drivers who, thanks to their extensive travelling, know the countryside inside out. One such truck driver led me to a village on the outskirts of the Thar Desert. There I saw a woman making hot, grey bajra rotis. I watched for some time. She was pressing and shaping the wet dough on the hot tava itself! Finally, I spoke to her, asked about the recipe and made a couple of rotis with her on the clay griddle. It was truly a one-of-a-kind experience.

INGREDIENTS (makes 7–8)

2 cups + extra pearl millet (bajra flour)

A pinch of salt

8 tbsp clarified butter

To cook

Clay griddle (optional)

METHOD

Sift flour with salt into a mixing bowl. Heat water till just warm. Gradually add water to the flour and knead to make a semi-soft dough. Divide dough into large lemon-sized portions and shape into flattish balls. To make a roti, put the clay griddle over low heat till warm. When the griddle is warm, remove from heat and place a portion of dough in the centre. Wet your palm and gently pat the dough flat, turning the griddle around slowly, to make a flat roti of about ⅓"–¼" thickness and 5"–6" diameter. While shaping the roti, keep pinching the edges together at regular intervals to stop the roti from breaking when cooked. (If using a normal griddle, dust a surface with flour, place the dough portion on it and proceed as described, lightly dusting the dough at regular intervals. Carefully lift the roti and place it on the warm griddle.) Cook till done on one side, gently pressing the edges with your fingertips to ensure even cooking. Carefully turn over and cook till done on the other side. When both sides are just cooked, remove roti from heat and place directly over a medium flame for 3–4 seconds. Remove and set aside. To make the remaining rotis, remove the griddle from heat and allow to cool slightly before proceeding. Brush with clarified butter and serve hot with bater shikar masala (p. 146) or any other curry of your choice.