Millet roti, also known as Bajra roti or Pearl millet flatbread, is a staple food in many parts of India, especially in the arid and semi-arid regions. It is highly nutritious, gluten-free, and considered beneficial for health due to its high fiber content, proteins, essential minerals like magnesium, phosphorus, iron, and vitamins. Millet roti is made by kneading millet flour with a little salt and water into a dough, then rolled out into thin circles and cooked on a hot griddle without oil. It has a distinct, slightly nutty flavor and a texture that can be soft or slightly crispy depending on how it is cooked.
Millet rotis are traditionally served with thick, spiced dishes such as curries, dal (lentil stew), and vegetables. They are particularly favored during the winter months as millet is known for its warming properties. Making millet roti can be a bit challenging at first due to the lack of gluten, which makes the dough less elastic and more prone to breaking. However, with practice, it becomes easier to roll out and cook.
In addition to their delicious taste and nutritional benefits, millet rotis are valued for their versatility and can be enjoyed at any meal, providing a satisfying and wholesome option for those looking to incorporate traditional grains into their diet.