Annam Bajra Flour 500g

Bajra is pearl millet, the grain that feeds Rajasthan, Gujarat and much of the Deccan through the cooler months. Annam grind it to a fine, pale grey flour with a gentle, slightly nutty flavour, and nothing else goes in the bag. It makes a heavier, more rustic flatbread than wheat atta, with a nutty, earthy flavour of its own.

How to use it

For bajre ki roti, knead the flour with warm water a handful at a time, pat each ball out between your palms or on a damp cloth, and cook it on a hot tawa, finishing over the flame so it puffs. Eat it hot with white butter, jaggery and garlic chutney, or with sarson ka saag. The flour also goes into Gujarati thepla and dhebra, and a spoonful thickens a kadhi or a raab for a cold evening.

Good to know

• Single ingredient: pearl millet
• No allergens declared on the pack
• 500g bag
• Product of India

Bajra dough does not stretch like wheat dough, so knead only what you will cook straight away. Serve it with a tin of TRS Sarson Ka Saag 850g for the Punjabi winter classic, or browse our millet and speciality flours.