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4.8 from 45 votes

Jowar Roti (Sorghum Flour Flatbread)

Gluten free Indian flatbreads made with sorghum flour - Makes 4 Rotis

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Calories: 168 kcal
Course: Bread
Cuisine: Indian

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

Instructions

    Cup of Yum
  1. In a medium pot, bring water to a gentle boil. Add salt and flour to it
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Keep the cooked roti on a plate and apply some ghee if you like.
  9. Repeat rolling and cooking remaining roti.
  10. Stack the Roti's and wrap in paper towels or clean a kitchen towel to keep them soft.

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

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

% 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.