Jowar Roti
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 small to medium rotis
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Course
Main Course
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Cuisine
Indian
Jowar Roti
Description
The Jowar Roti recipe uses jowar (sorghum) flour mixed with hot water and a pinch of salt to form a dough. The hot water helps hydrate the flour and makes the dough easier to knead, resulting in a soft but firm consistency. The dough is kneaded thoroughly to improve elasticity and then set aside to come to room temperature, which aids rolling and cooking.
Small to medium-sized dough balls are rolled out on a surface generously dusted with jowar flour to prevent sticking. The gentle pressing and rotating technique is used to flatten the roti, which may require extra flour to keep the dough manageable. The rotis are cooked on a hot griddle, yielding flatbreads with a slightly coarse texture and a mild nutty flavor characteristic of sorghum flour.
Jowar Roti is typically served with vegetable curries or dals and is a staple in regions that favor gluten-free or millet-based breads. The recipe can be doubled or tripled for larger quantities, making it flexible for meal prep or family meals. Proper handling while rolling and cooking is important to maintain the roti’s shape and texture.
Ingredients
- 1 cup jowar flour (sorghum flour) or 100 grams jowar flour
- ¾ cup water or add as required, hot
- ⅛ teaspoon salt or 2 to 3 pinches of salt
Instructions
kneading dough
- In a bowl or a large plate with rim/parat take 1 cup jowar flour. Add 2 to 3 pinches of salt and mix it with the flour. Then add about 1/2 cup hot water.
- With a spoon, mix the water with the jowar flour.
- Add remaining ¼ cup water more and again mix. Overall I added ¾ cup water. However, the water amount depends on the type of flour, whether it is fine or slightly coarse. Hence add accordingly.
- When the heat is enough to handle, then knead the dough with your hands.
- Knead very well. If the dough feels sticky or pasty, then add some more of the jowar flour. Cover and keep the dough aside, till it comes at room temperature.
rolling jowar roti
- Now make small to medium sized balls of the dough.
- Sprinkle a good amount of jowar flour on the rolling board. Flatten a ball and place it on the flour. Add some more flour on top.
- With your palms, lightly press as well as rotate the roti. Add more flour if required.
- If you are unable to do this way, then roll the dough ball between two butter papers or ziplock bag. You can also flatten the dough ball on a moist napkin.
making jowar roti
- Now with a spatula gently lift up the roti.
- Then place jowar roti on a hot tava with the floured side facing you. Spread some water all over the roti, on this side with your fingers.
- Let the base cook ¼th and then flip the roti.
- Allow this watered side to cook till you see light brown spots.
- With a pair of tongs lift the jowar roti, invert and then place it on the fire. The roti or bhakri will begin to puff up.
- Invert and cook the other side of the roti on the flame.
- When you see some black spots and the jowar roti cooked well, remove and place in a roti basket.
- Serve these jowar roti hot or warm with a regional indian veggie dish or a legume dish. If you want you can spread some oil or ghee or white butter on the roti.
Notes
- This recipe can be doubled or tripled for larger servings.
User Reviews
Overall Rating
4.9
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