Jowar Roti (Sorghum Flour Flatbread)
User Reviews
4.8
45 reviews
Excellent
Jowar Roti (Sorghum Flour Flatbread)
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Gluten free Indian flatbreads made with sorghum flour - Makes 4 Rotis
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Ingredients
- 1 cup fine Jowar flour I recommend - Jalsa Foods Dadar Goti Juwar Flour, Sohum, Jalpur, or Swad Brand
- 1 cup water
- ¾ teaspoon kosher salt
- ¼ cup Jowar flour for rolling
Optional
- 1 tablespoon ghee
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Instructions
- In a medium pot, bring water to a gentle boil. Add salt and flour to it
- Turn the heat off. Mix well with a slotted spoon and then keep covered for 5 minutes. Cut a 7-inch x 7-inch piece of parchment paper.
- Transfer the dough into a mixing bowl and knead well to form a smooth ball. Divide the dough into 4 parts and shape each into a round ball kneading it well. Cover the dough balls with a damp paper towel.
- Preheat the pan to low-medium heat. Take one dough ball and roll it in the dry flour coating it evenly. Place it on the parchment paper and roll evenly into a 6-inch circle.
- Carefully place the Roti on the pan. Using a silicone brush, apply little water to the top surface of the Roti. Cook for 2 to 3 minutes.
- Once the water has dried up, using a flat spatula carefully flip the Roti. Cook the bottom side for 3 to 4 minutes or until it's fully cooked with light golden spots on the bottom side.
- Next, flip the Roti again either on the pan or directly on the flame. The Roti should start to puff up. If cooking on a pan, apply gentle pressure with a clean kitchen towel to help it puff up nicely.
- Keep the cooked roti on a plate and apply some ghee if you like.
- Repeat rolling and cooking remaining roti.
- Stack the Roti's and wrap in paper towels or clean a kitchen towel to keep them soft.
Equipments used:
Notes
- If using store-bought flour use one of the recommended brands.
- Using hot boiling water to make the dough will result in fail-proof roti, especially when using store-bought flour
- If the flour is old, add 1 to 2 tablespoons of rice flour to it
- Although traditionally Rotis are pressed and shaped by hand, using a rolling pin helps make thin roti with even thickness
- Roll the Roti on a parchment paper so it's easy to pick up and transfer onto the hot pan
- If the roti starts to crack while rolling, knead the dough ball again with a little bit of water
- Using a silicone brush helps spread a thin layer of water without burning your hands
- If you are new to making roti, finish cooking the last side of the Roti on the pan itself. Press down gently with a kitchen towel to allow the Roti to puff up and cook evenly
- Stacking Rotis on top of one another and covering them with paper towels or a kitchen towel will keep them soft
Nutrition Information
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Calories
168kcal
(8%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
10mg
(3%)
Sodium
441mg
(18%)
Potassium
117mg
(3%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 441mg | 18% |
| Potassium | 117mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
45 reviews
Excellent
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