Jowar Roti
Jowar roti is a traditional Indian flatbread made with sorghum flour. Soft, gluten-free, and earthy in flavor, it’s best served warm with curries or chutneys.
Servings: 6
Calories: 900kcal
Ingredients
- 250 g jowar flour sorghum flour, plus extra for dusting
- 240 ml hot water
- Pinch of salt optional
Instructions
- Heat water until hot but not boiling.
- In a large bowl, add jowar flour and salt if using.
- Gradually pour in hot water, mixing with a spoon until it forms a dough.
- Knead lightly while still warm until smooth. Keep covered with a damp cloth.
- Divide dough into 6 balls.
- Dust a surface with jowar flour. Pat and flatten each ball into a circle about 6–7 inches (15–18 cm). You can use your hands or a rolling pin, but be gentle.
- Heat a tava or skillet on medium-high.
- Place roti on the hot pan. Cook until bubbles appear, then flip. Press gently with a spatula or cloth to help it puff.
- Cook until both sides have light brown spots.
- Serve hot with curry or chutney.
Notes
Ingredient swaps:
- Use warm water instead of hot water if the dough feels too sticky; adjust gradually.
- Mix in a tablespoon of wheat flour if you’re new to rolling millet rotis, it helps with binding.
- Replace plain water with hot milk for a softer texture and mild flavor variation.
- Knead the dough while it’s warm; sorghum flour absorbs water better this way.
- Keep the dough covered with a damp cloth to prevent it from drying.
- Pat the roti gently between your palms or on a rolling board using light pressure; too much pressure cracks the dough.
- Sprinkle dry jowar flour instead of wheat flour while rolling to keep it gluten-free.
- Dough is best used fresh but can rest for up to 4 hours at room temperature.
- Cooked rotis can be stored in a covered container lined with a clean cloth for up to 8 hours.
- For longer storage, refrigerate cooked rotis in foil and reheat on a tawa before serving.
- Serve with dal, sabzi, or spicy chutneys for a wholesome meal.
- Pair with yogurt and garlic chutney for a traditional Maharashtrian-style combo.
- Try with jaggery and ghee for a simple rustic treat.
- Add crushed garlic and green chili to the dough for a spiced version.
- Mix jowar flour with bajra or ragi for a multi-millet roti.
- Brush cooked rotis lightly with ghee and sprinkle sesame seeds for extra flavor.
Nutrition
Calories: 900kcal | Carbohydrates: 190g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5.5g | Monounsaturated Fat: 1.5g | Sodium: 0.25mg | Potassium: 600mg | Fiber: 20g | Sugar: 2g | Calcium: 60mg | Iron: 8mg