Millet flatbreads (Bajray ki roti) from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World (page 360) by Madhur Jaffrey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on April 28, 2018

    My grandfather (born 1870) was fascinated by millet as a staple grain of Northern China so I'd cooked millet before I was ten. I was a young adult before I saw it again. I became a millet recipe junkie because of the association with Grandfather. So naturally when I saw a roti recipe using millet flour . . . In your Indian grocery, finger millet flour is labeled "ragi", pearl millet is "bajra", chapati flour is "atta". I've made these using finger millet flour rather than pearl millet flour. This is a great recipe to do with children as even the smallest can put butter and sugar on top and eat them as they come off the tava. And you don't have to be very big to flatten the dough in your hands to put on the tava - they taste the same whether or not the kid made a circle. The recipe can easily be increased. Millet is a mild enough flavor that one has to search for the flavor; however, the decreased gluten content is noticeable as you shape the roti.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.