Cooking with B.J

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Bajray Ki Roti
(Millet Bread)


-250g. millet flour
-2 tsp. cumin
-1\2 cup suger
-1\4 cup milk
-1-2 tbsp. ghee
-Ghee for frying

1. Boil milk, add sugar and take off from heat. Put milk to one side until sugar is dissolved, keep milk warm.
2.Sift the flour into a bowl. Make a slight well in the centre and add 1tbsp of melted ghee. Using your finger tips, mix it into flour until it resemble bread crumbs. Add  warm milk a little at a time to flour and knead it into a soft pliable dough. Knead it thoroughly for a few minutes.
3. Divide dough into 6 equal parts. Place one portion in the palm of your hand and roll it into a smooth ball. Lightly coat it with a little dry flour and flatten it slightly on a floured surface. Roll out into a round of 4 inches, and smear a little ghee on top

Heat a shallow, heavy frying pan or a griddle or tava over high heat. Test heat by sprinkling a little dry flour on hot surface of tava. It should burn at once. Wipe the surface clean, and lower the heat to medium.
5. To fry; Lift roti carefully with hand or with a flat spatula and place it on hot tava, buttered side down. Cook for few minutes, smear a little ghee on top. Turn it over with a spatula and cook other side. Smear with little more ghee if needed. When both sides are golden brown, carefully remove it (do not over cook)
6. Put it in a serving dish, Smear with ghee, breakfast cream, or malai, or serve plain.
7. Serve hot.        
Have you tried our Makai ki roti?
Yeh, we have Sursoon ka saag too