Bajra Atta

Stone-ground bajra flour from traditional pearl millet varieties, single ingredient with nothing added. Bajra is one of the genuinely useful millets rather than a fashionable one: high in iron and magnesium, substantially higher in fibre than wheat, naturally gluten-free, and with a low glycaemic response. It is also a drought crop that grows where wheat cannot, which is why it has fed Rajasthan and western India for centuries and why its return to urban kitchens is a reasonable thing rather than a trend. Stone-milling keeps the flour coarse and the flavour distinctly earthy. Two practical notes. Bajra flour has no gluten, so the dough will not stretch — bajra roti is patted out by hand with hot water rather than rolled, and it wants to be cooked and eaten hot. And it goes rancid faster than wheat flour because of its fat content, so buy small quantities and store it cool, ideally refrigerated.