Rotis made of Bajra/Kambu are popular in Gujarat and Rajasthan and Jowar/Cholam Rotis are popular in Karnataka and Maharashtra. It needs an expertise to make soft millet rotis by patting with hands. But Autolysis technique simplifies the process and the dough becomes pliable and we can roll them easily.
- 1 Cup Bajra Flour
- 1 Cup Water
- 1/2 tsp Salt
- 1 tsp Oil
- In a 2 Ltr Pressure Cooker add water, salt and oil.
- Close and cook for a whistle . Switch off.
- Carefully release the pressure and open the lid.
- Add flour and mix thoroughly. Make sure there is no dry flour left.
- Keep it closed with weight on for 30 minutes.
- Open and knead briefly. Divide the dough in 6 equal parts.
- Roll them into rotis by dusting with dry flour.
- Cook on a pan on both sides. It fluffs up automatically like phulka.
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- You can read more about Autlolysis.
- Generally millet flour absorbs water in the ratio of 1 : 1. But it may differer with different brands of flour.
- To ascertain the exact quantity, first make dough with hot water manually. Measure the water and note down. From next time onwards, use the same quantity for autolysis.
- The procedure is same for jowar and other millet flour rotis.
- For beginners one important and easy tip to get perfect round shape: After rolling punch out circles with a dabba lid. This works really well!