Jowar Roti
A simple, everyday flatbread made from jowar (sorghum) flour, a staple in Maharashtra and Karnataka. Jowar roti is soft, mildly nutty, and pairs with virtually any Indian curry, dal, or chutney. Unlike wheat roti, it is patted or rolled more gently due to the absence of gluten.
Prep Time
10 min
Cook Time
15 min
Servings
4
Difficulty
easy
Ingredients
- Jowar (sorghum) flour — 2 cups (240 g)
- Warm water — 3/4 to 1 cup
- Salt — 1/2 teaspoon
- Ghee or oil — 2 tablespoons (for serving)
Instructions
- 1
Combine the jowar flour and salt in a large bowl. Add warm water in small additions, mixing continuously with your hand.
- 2
Knead into a soft, smooth, pliable dough. It should hold together without cracking when pressed. If it cracks, add a tiny bit more water.
- 3
Divide the dough into 4 equal portions. Shape each into a smooth ball.
- 4
Place a dough ball on a clean, dry surface dusted lightly with jowar flour (or on a banana leaf or plastic sheet). Flatten with your palms and then pat gently outward in a circular motion to form a disc about 6-7 inches wide.
- 5
Heat a flat tawa or griddle over medium-high heat until very hot. Carefully lift the roti and place it on the tawa.
- 6
Cook for about 2 minutes until the bottom has golden-brown spots. Flip and cook the other side for another 2 minutes.
- 7
For the best texture, lift the roti with tongs and hold it directly over a medium flame for a few seconds on each side until it puffs slightly and gets light char marks.
- 8
Brush with ghee or oil and serve hot. Repeat with the remaining dough portions.
Tips
- •The tawa must be very hot before placing the roti. A hot surface creates immediate steam that helps the roti cook evenly and puff.
- •If you are new to patting millet rotis by hand, use a tortilla press or roll between two sheets of parchment paper for easier shaping.
- •Jowar roti is best eaten immediately. If you must make them ahead, stack between layers of foil and wrap in a towel to retain some softness.