Bajra Methi Garlic Naan

Bajra, or pearl millet, is one of the oldest grains grown in India, and it has been a staple in drier parts of the country long before wheat became the default on most dinner tables. It has a deeper, earthier flavour than wheat, and it carries a little less stretch in the dough, which is why these naans feel more rustic and a touch crumbly at the edges. Don't be discouraged by that. Bajra flatbreads are meant to be a little rough, and they taste wonderful.

Fenugreek leaves do most of the aroma work here. Methi has a slightly bitter, green note that mellows once it hits the hot griddle, and it pairs beautifully with the sharp sweetness of garlic. If your bunch of methi is large, pick off the thin stems, since they can turn woody, and wash the leaves well because grit hides in the little sprigs. Finely chopped leaves spread through the dough far better than coarse ones.

A tip I learned the hard way: keep the griddle at a steady medium heat. Bajra browns quickly, so a screaming hot pan will scorch the outside before the middle has puffed. Let the first side set and bubble, flip, then finish over an open flame, moving the naan around so the colour comes up evenly. If your flame is too fierce, a quick pass with a damp cloth on the surface will calm it down.

Leftovers keep well. Wrap cooled naans in a clean cloth inside a box, and they stay soft for a day or so. To bring them back, warm them on a dry pan for under a minute on each side, or wrap them in foil and reheat in a low oven. Torn into pieces, stale ones make a good base for a quick chaat with chopped onion, tomato and a squeeze of lemon.

For a simple meal, serve these with a bowl of dal, a tomato and onion salad, or a dry cauliflower sabzi. If you want something alongside that echoes the millet, try a bowl of Garlicky Broken Wheat and Fenugreek Meal for a different texture on the same plate. A cup of plain yoghurt with cumin and a pinch of salt cools the spice nicely, and a few Toovar Dal with Fresh Fenugreek Leaves makes the table feel complete.

If you have a sweet tooth after dinner, a few Pearl Millet and Jaggery Ladoo Balls finish the meal with the same grain, this time in a gentle, sweet form.