Perfect Pearl Millet Flatbread

Nutrition values are AI-estimated based on ingredients.

• 1 teaspoon ghee
• 1/4 teaspoon hing
• 1 cup fresh methi leaves, finely chopped
• 2 cups water
• Salt to taste
• 2.5 cups bajra flour
• Oil or ghee for cooking
• Chaat masala (optional)

1. 1Heat 1 teaspoon ghee in a pan, add 1/4 teaspoon hing, and allow it to sizzle.
2. 2Add 1 cup finely chopped fresh methi leaves and lightly sauté for a brief period.
3. 3Pour 2 cups water into the pan with the sautéed methi, add salt to taste, stir, and bring to a boil.
4. 4Once the water is boiling, add 2.5 cups bajra flour, lightly mix, cover the pan, and leave it to steam for 5-10 minutes.
5. 5Remove the lid and vigorously knead the warm flour and methi mixture by hand in the same pan until it forms a smooth, pliable dough.
6. 6Take a small portion of the kneaded dough, roll it into a ball, dust with a little dry flour, and flatten by hand-patting and pressing into a round flatbread.
7. 7Carefully transfer the shaped flatbread to a hot non-stick pan.
8. 8Drizzle a spoonful of oil or ghee over the top of the cooking roti, then flip it to cook the other side, adding more oil or ghee.
9. 9Move the partially cooked roti to a hot cast iron tawa (griddle).
10. 10Gently press the roti using a flat wooden press to ensure even cooking and encourage it to puff up, then apply more oil or ghee, flip it one final time, press, and cook until fully done, golden-brown, and slightly crisp.

These instructions are our analysis of the original video. Watch on YouTube →