Bajra, or pearl millet, is one of the oldest and most drought-resistant cereal crops cultivated by humanity, with origins tracing back to sub-Saharan Africa before it spread across the Indian subcontinent thousands of years ago. Ground into a dark, slightly coarse flour with a distinctly earthy, nutty flavour, bajra atta has been a staple food of the desert regions of Rajasthan and Gujarat for generations, providing essential nourishment in some of the harshest agricultural environments on earth. Lioncroft's Bajra Flour is carefully milled to preserve the natural goodness and authentic flavour of this remarkable ancient grain.

Bajra flour is used to make bajra roti and bajra bhakri — thick, unleavened flatbreads with a characteristic robust, earthy flavour that pairs beautifully with rich lentil dishes, leafy greens, and dollops of ghee or butter. In Gujarat and Rajasthan, bajra rotlas — large, rustic bajra flatbreads — are a daily staple, traditionally eaten with garlic chutney and raw onion. Bajra flour also features in traditional porridges, khichdi preparations, and ladoo sweets. Nutritionally, bajra is exceptional — it is a rich source of magnesium, phosphorus, iron, and dietary fibre, with a lower glycaemic index than wheat. Naturally gluten-free, Lioncroft's Bajra Flour is a wholesome, flavourful choice for anyone seeking the deep, earthy satisfaction of authentic ancient grain cooking.