My family is originally from Saurashtra (south Gujarat) where dry spices are used to cook food. Though I have never been there, I like some dishes from this region. One of them is Bajara na rotla served with Ringna no olo (Gujarati Baigan Bharta)and Adad ni daal. (Cooked Urad Daal).
People say that this used to be poor famer's food. Bajra flour is nutritious, and rotla can be made in no time. Raw white onion is eaten with Rotla, Olo and daal.
Making rotla is a little difficult. Bajra flour soaks a lot of water, and doesn't hold up very well while transfering to the pan.
Here is the recipe for Bajra na Rotla:
1 cup Bajra flour (Millet Flour)
Salt to taste (Optional)
Mix salt and Bajra flour. Now add a little water at a time and kneed into firm dough. Add water as needed and make sure it is warm if not hot. The dough should be soft enough to be pressed into a roti with your hand but firm enough to hold its shape.
Traditionally rotlas are cooked on a clay pan, but a regular non stick sauce pan works well too.
Heat a clay pan or a sauce pan.
Now wet your palm and place a medium size ball of dough in between your palms. Gently press and flatten the ball. Keep flattening it (until the desired thickness is achieved)as if you are clapping your hands gently. You will have to keep your palms wet so that the dough doesn't stick to your palms. Rotlas are made aslmost as thick as the naans you get any Indian restaurant, but you can obviously make it thinner if you like.
My rotlas never turn out round when I try this patting method, so I have given up on getting the exact round shape:)
When the flour is flattened, gently transfer it to the sauce pan. After 30 seconds or so, apply water over the top surface of the rotla. This prevents cracking on the top surface, and keeps it in one piece.
Cook on low flame for about a minute and then gently flip it over to cook the other side. Turn the heat to medium high while cooking the other side (for another minute or so). Gently press the top surface of the rotla with a clean kitchen cloth. This will help make the rotlas softer. Now turn again and cook the other side until fully cooked.
Remove from heat, and poke some holes with a spoon. Apply ghee on the top surface and pour some in the holes.
Serve with Ringna no olo, udad daal, and ghee jaggery mixuture.
Note: If the patting method for flattening the rotla sounds a little difficult or if the rolta starts breaking then try the following method.
On the rolling pan, place a plastic sheet. Spread some Bajri flour on the sheet and then place the dough ball and press lightly to slightly flatten it. Spread some Bajra flour on the flattend ball and place another plastic sheet on the flattened ball. Lightly roll the rolling pan over the sheet until the desired thickness is achieved.