Meena's Taste Mantra

Bajra Jowar Wheat Roti - Indian flatbread with Whole Wheat and Millets

Since our local Chakki | Flour Mill person grinds the Millets too, we have been making various dishes with freshly ground Millet Flours. These taste different from the ready made flours and are definitely more tastier.

Nowadays rather than making just whole wheat flour rotis it is a medley of millets along with whole wheat. These rotis are super soft and can be made just like our normal Phulka Rotis. The only thing important is we must make the rotis immediately once we knead the dough. We love these rotis and these are a common feature these days at home!

INGREDIENTS

3 cups Whole Wheat Flour

1 cup Jowar Flour

1 cup Bajra Flour

1/4 tsp Ajwain | Carom Seeds

2 tsp White Til | Sesame Seeds, dry roasted

3 cups Water, approximately

1/2 tsp Salt | to taste

1 tsp Oil

Whole Wheat Flour, to dust

METHOD

In a mixing bowl add all the three flours, ajwain, til and salt. Mix well.
Gently combine by adding water, little by little, and knead to make a dough. The dough must be a bit stiff than the normal roti dough but not hard as the poori dough.
Add oil and knead well.
Make equal portions of the dough about the size of a lemon. We could make 12 equal portions for this quantity.
Take one portion and with the palms make a smooth ball. Flatten it and dust it with Whole Wheat Flour.
Place this flattened ball on a rolling board and roll out a 5" diameter thin roti.
Place a tava on gas on high flame. When tava is hot, reduce flame to low.
Place the rolled roti on the tava and as that side gets about half cooked, flip it to the other side.
Once the second side begins to get some light brown spots or as the roti begins to puff on the tava, gently with the help of tongs remove the roti from the tava with one hand while removing the tawa with the other, and place the roti holding the tongs directly on the flame - the first side should be placed facing the flame.
The roti will begin to puff. Gently turn it to the other side so that the entire roti puffs up.
Take care that the roti does not get burnt.
Place the Bajra Jowar Wheat Roti in a hot pack | casserole and if you wish you may smear it with a bit of ghee.
Make the remaining Bajra Jowar Wheat Rotis.
Serve hot with any Dal | Dry Sabzi | Veg Gravy.

We have used:

1. Aashirwaad Select Whole Wheat Atta

2. Tata Salt Lite

3. Til Sona Sesame Oil

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.