Lasaniya Bajri Rotla ( Pearl Milled Flatbread With Garlic)

A gluten free flatbread made using bajri (pearl millet ) flour and garlic.

Course Main Dish

Prep Time 20

Cook Time 25

Total Time 45

Servings flatbread

Calories 304kcal

200 g coriander chopped
5 garlic cloves ( 3 for coriander paste and 2 for butter mixture)
1 ginger 1 inch
2 cup bajri flour (pearl millet flour). The quantity will depend on the type of bajri flour. Some will absorb the moisture quickly and some will require a tbsp or two more. Adjust quantity of bajra flour accordingly.
1 tbsp oil
25 g butter
1 tbsp coriander chopped
salt for taste
warm water as required for kneading
rice flour for dusting.

Combine washed and chopped coriander, garlic cloves and ginger in a grinder. Grind it in a smooth paste.
In a bowl take bajri flour, coriander paste, salt and oil and mix them well. Use warm water as required and knead into a soft pliable dough.
Cover and rest for 20 minutes.
In a microwave safe bowl, take butter and add the chopped garlic to it.
Melt the butter alongwith garlic in microwave for 30-40 sec. Remove from microwave and add chopped coriander to it. The garlic butter is ready.
Take a small ball and roll it to 4mm thick roti.
Place it on the heated pan and roast it on medium heat on both the sides.
It will puff up. Roast it on medium heat till golden spots appear.
Remove from heat and apply the garlic butter on it .
The lasaniya bajri roti is ready to serve.