Start a Bajra Bread Making Business

Start a Bajra Bread Making Business

Indian breads or rotis pack in plenty of tasty nutrition. Here we tell you about the nutritional values of different kinds.

No Indian meal is complete without Indianstyle bread or roti. While some of us are more inclined towards rice, roti is the healthier option, as we know. Made on the stove or in a clay oven, a variety of moon- shaped breads are eaten with vegetables, lentils or meat dishes. While all of us are habitual to the wheat variety, several other cereals and millets are used throughout the country to make rotis. From barley and millets to Bengal gram and chickpea flour, the range is extensive and healthy, even though it may be unfamiliar.

BAJRA (PEARL MILLET)

A  pearl millet or Bajra roti is particularly noted for its high iron content. It is also known to possess phytochemicals that lower cholesterol, folate, magnesium, copper, zinc, and vitamins E and B- complex. It packs an additional punch since it contains all 13 essential amino acids. "Bajra is good for bones and has higher energy content than other flours. It is also rich in calcium and unsaturated fats which are good for the body,"

History of the Bajra Roti

Bajra roti is traditionally made from the thinly ground flour of millet. This cereal was considered to be cheap and affordable and thick nutritious rotis could be made very easily from the dough. Traditionally, thick bajra rotis were prepared and slowly roasted over "kanda" (cow dung cakes) on an open fire. That gave the dish a typical smoked flavor which was highly unusual. In North India, bajre ki roti is commonly eaten in several states. Sajje is the local south Indian or Karnataka term for millet and sajje rotis are also cooked in Northern Karnataka. The exact method of preparation will vary slightly all over India.   

How to make Bajra Bread

METHOD -1

Prep Time: 5 minutes plus 15-30 minutes dough rest time
Cook Time: 15 minutes
Makes: Approximately 7-8 rotis

Ingredients:

Bajra (Millet) Flour – 1 cup
Chapati (Whole Wheat) Flour – 1/3 cup (for gluten-free rotis, replace chapati flour with equal amount of Bajra Flour)
Salt – 1/4 tsp
Oil – 1 Tbsp
Warm Water – 1/2 cup
Clarified Butter (Ghee) for topping

Method:

1. Mix Bajra Flour, Chapati Flour and Salt in a flat bowl.
2. Add Oil and mix to incorporate the oil into the flour.
3. Slowly add a little Water at a time to form a stiff dough.
4. Drizzle a few drops of Oil and coat the dough to prevent a skin from forming.
5. Cover and let the dough rest for 15-30 minutes.
6. Heat Tawa. Knead dough and divide into equal portions (7-8).
7. Lightly grease hands with Oil and flatten the ball into discs (dip the discs into dry Millet Flour to help flatten them further, approx 6 in diameter).
8. Place roti on a hot tawa and wait for bubbles to appear.
9. Flip to the other side and cook for 1-2 minutes.
10. Optional – Finish cooking roti on an open flame using a mesh screen to get a rustic char.
11. Smear roti with Clarified Butter (Ghee) and serve hot.

METHOD -2

Millet is getting to be increasingly popular as it is gluten free. This tasty bread is Rajasthani in origin and goes well with almost any vegetarian or non-vegetarian dish. It is especially good with curries as it is perfect for 'mopping up' the gravy!

Ingredients:

·         2 cups bajra atta/ millet flour

·         1 tsp salt

·         Warm water

·         1/2 cup ghee (see link below for recipe to make your own)

Preparation:

·         Put the bajra atta/ millet flour and salt in a large, deep mixing bowl. Make a well in the center.

·         Pour a very small amount of water into this well and start to blend the bajra atta/ millet flour with it. Keep mixing till the flour and water start to come together.DO NOT add too much water as your dough will become sticky if you do! Add very little at a time as required to make the dough come together. We are aiming to make a medium firm dough so add water only as required. Once the flour and water is mixed well, start to knead and continue till you have a smooth, medium-firm dough. When the dough is done, cover with cling film and keep aside for 10 minutes.

·         Now heat a griddle on a medium flame.

·         While the griddle is heating, divide the dough into equal-sized portions - you should get about 7-8 for this recipe - and roll them between your palms, into smooth balls.

·         Lightly flour a rolling surface or board with some bajra atta/ millet flour. Take one ball and press it flat. Now use a rolling pin to roll this ball out into a circular shape about 6" in diameter and approximately 6-8 mm in thickness. When done, pick this circle up from the rolling board and put it on to the hot griddle.

·         Soon you will see tiny bubbles rise on the surface of the Roti. This is the time to do the first flip - turn the Roti over with a spatula. As soon as the first flip is done, drizzle a bit of gheeon the upper surface and spread well all over the Roti. Flip again in 30 seconds and drizzle oil on this surface too. The Bajra Roti is done when both sides are slightly crispy and golden brown. Repeat the process with each ball of dough till all are used up.

·         Enjoy piping hot with a dish of your choice!