Rotla are the traditional millet flour (bajri) breads of the hot dry regions of the world. They are more nutritious than wheat breads, but are more difficult to make. The millet flour should be fresh. Only make one rotla at a time. Don't try mixing a larger quantity.
Makes 1 rotla
2 oz / 50 g fresh millet flour
1 fl oz / 30 ml freshly boiled water
- Add the hot water a tablespoon at a time, mixing it in well and kneading it heavily as soon as it will stick together.
- Knead the dough until it is smooth - a couple of minutes.
- Press the ball of dough between two sheets of oiled polythene on a board - use a heavy saucepan - until the dough is flattened into a 6 inch / 15 cm diameter circle.
- Heat a heavy based frying pan until it is hot. Do not add oil.
- Cook the rotla for four minutes, turning several times. It should become slightly puffy with brown patches.
- Serve hot from the pan.
- Use barley flour instead of millet flour. This makes the koda rotla of the Himalayas
- Use a mixture of corn-meal, rice flour and oat-meal instead of millet flour.