Bajra roti is excellent in both taste and health, and its consumption is considered very good in the cold season. But making it seems a bit challenging and if you also do not make Bajra Roti due to these problems, then today we will tell you tips to make Bajra Roti fluffy and soft. There is no gluten in millet flour, hence it starts breaking. Roti can be made easily by adopting the right technique.
correct method of kneading dough
Use lukewarm water as cold water makes the roti hard. Adding a little wheat flour (1–2 teaspoons per cup) to the millet flour helps in binding the dough (as desired). Add water slowly and knead a soft, but cohesive dough. Keep the dough covered for 5-7 minutes, it absorbs the moisture well. If the dough seems too dry, slightly wet your hands and knead again for a minute or two.
roti rolling technique
Use two plastic sheets or butter paper to roll the roti. Press the dough ball lightly and place it in the middle of the sheet and spread it gently with your hands. Try to keep the roti uniform in thickness. If you find it difficult to roll by hand, you can apply very light pressure on the rolling pin.
The right way to cook on a pan
Heat the pan well, then reduce the flame to medium. Put the roti on the pan, sprinkle light water on it and pat it with a cloth – the roti becomes soft. Flip when light brown spots appear on one side. If you want, you can also puff the roti on direct gas flame. As soon as it comes down, apply light ghee or butter on it, this increases both taste and softness.
additional tips
Mixing a little warm milk with water makes the rotis more soft. Do not knead the dough too early – freshly kneaded dough is best. Bread made from stale flour becomes hard.
