By Krati Purwar
August 4, 2025
Home chefs often struggle with making soft bajra roti. It comes out slightly hard and becomes chewy if you store it in a casserole for a while. This short guide will make you a pro at making soft bajra roti.
1 cup bajra flour 1-1.5 cups water 1 tbsp ghee
Heat water in a pan, and once you see small bubbles forming at the bottom, turn off the heat.
Add bajra flour and toss it in the kadhai.
Leave the lumps and cover the ingredients with a lid.
After 10 minutes, you will be able to bind the lumps into a soft dough.
Take a small dough ball and roll it into a perfect circle.
Roast the roast on the tawa until it fluffs up and enjoy with a spread of ghee.