Easy Amaranth Millet Flatbread for Fasting & Everyday Meals

 

Ingredients:

• 1 cup amaranth flour (rajgira atta)
• Salt to taste
• Warm water (as needed)
• 1 tsp ghee or oil (optional)
• Dry flour for rolling (amaranth or arrowroot flour)

 Instructions:

1. Make the Dough
   In a mixing bowl, add amaranth flour and salt. Slowly add warm water and knead into a soft dough. It may be a bit sticky—resting it for 10–15 minutes helps improve elasticity.
2. Divide and Roll
   Divide the dough into small balls. Dust the surface with dry flour and gently roll into small rotis using light pressure. Amaranth flour is delicate, so you can also pat the dough between parchment sheets.
3. Cook the Roti
   Heat a tawa or flat pan on medium heat. Place the rolled roti and cook for 30–40 seconds on one side. Flip and cook both sides until light brown spots appear. Brush with ghee if desired.
4. Serve Hot
   Enjoy with dal, sabzi, yogurt, or chutney.

Tips for Perfect Amaranth Roti

• Mix with a little tapioca or potato starch for extra binding (if not fasting).
• Use parchment or banana leaves to roll if the dough breaks easily.
• Always cook on medium heat to avoid burning.

Variations to Try

• Add chopped spinach or coriander for flavor and nutrients.
• Mix with other millet flours (like jowar or bajra) for a multi-millet roti.
• Use the same dough to make stuffed flatbreads or mini wraps.