Jowar Roti Recipe

Making jowar roti is a meditative experience that connects me to the rich heritage of Indian cuisine. The earthy aroma of sorghum flour envelops my kitchen, and with each roti, I embrace a moment of nostalgia and wholesome simplicity.

Jowar roti is a staple I love making because it’s nutritious and gluten-free. Jowar flour, with its wealth of fiber and essential nutrients, makes for a healthy diet.

I think the very act of combining it with water and a pinch of salt, then cooking with just a bit of ghee, truly showcases the wholesome, earthy flavor of this flour.

Jowar Roti Recipe Ingredients

• Jowar Flour (Sorghum Flour): Rich in dietary fibers, gluten-free, and provides essential nutrients, contributing to heart health and digestion.
• Water: Hydration component, helps in forming smooth dough and is essential for binding the flour.
• Salt (Optional): Enhances flavor, aids in balancing taste, but can be omitted for sodium-free diet.
• Ghee or Oil (Optional): Adds a touch of richness and aids in smooth texture, but can be avoided for low-fat needs.

Jowar Roti Recipe Ingredient Quantities

• 1 cup jowar flour (sorghum flour)
• Water, as needed
• Pinch of salt (optional)
• Ghee or oil, for greasing (optional)

How to Make this Jowar Roti Recipe

1. In a large mixing bowl, combine 1 cup jowar flour with a pinch of salt, if desired. Mix well.

2. Little by little, add warm water to the flour and begin kneading. The dough should be soft yet hold its shape.

3. Work the dough for 7-10 minutes until it feels smooth and gives you the impression of being a well-kneaded mass of dough. If it feels at all dry, add a little more water, but don’t be tempted to add so much that it becomes sticky again.

4. Separate the dough into balls of equal size, approximately the size of a golf ball. Cover the balls with a damp cloth to keep them from drying out.

5. Take a single ball of dough and press it gently between your palms to form a slightly flattened shape.

6. Dust a clean surface or rolling board with jowar flour and roll out the dough ball into a circle of about 6-7 inches in diameter. Keep the thickness even.

7. Warm a tava or flat griddle to medium-high heat.

8. Place the rolled roti on the hot tava with care. Allow it to cook for about 30-40 seconds or until small bubbles appear.

9. Turn the roti over and let it cook on the other side for another 30 to 40 seconds. Use a clean cloth or spatula to gently press down on the roti to encourage it to puff up.

10. You can optionally apply a bit of ghee or oil to the finished roti to enhance its flavor and moisture content. Serve plain or with a spread. Repeat with the remaining dough balls.

Jowar Roti Recipe Equipment Needed

1. Large mixing bowl
2. Measuring cup
3. Rolling board or clean surface
4. Rolling pin
5. Tava or flat griddle
6. Spatula
7. Damp cloth

FAQ

• What is Jowar Roti?Jowar Roti is a traditional Indian flatbread made from the flour of the grain known as jowar, which is also called sorghum. Unleavened and cooked on a hot, flat surface, these breads are popular for being nutritious; gluten-free, jowar provides a good amount of protein when compared to wheat.
• How do I ensure the roti is soft?To maintain the softness of the roti, use warm water to knead the dough thoroughly and form the dough into rounds as soon as it is prepared. Cook on medium heat until the undersides of the rotis are covered with brown spots.
• Can I add ingredients to the dough?Indeed, it is possible to incorporate very finely minced greens or spices such as cumin into the dough for a flavor boost.
• Is it necessary to use ghee or oil?Ghee or oil is a personal choice. It can boost the taste a little and lend the roti a slight crispness.
• What is the best way to roll Jowar Roti?Rolling Jowar Roti demands parchment paper or a rolling board dusted with flour. Use gentle, even pressure, and avoid cracking at all costs.
• Can Jowar Roti be stored?Fresh jowar roti is the best, yet it can be stored in an airtight container for one day. To serve it, reheat it on a skillet.

Jowar Roti Recipe Substitutions and Variations

Jowar flout: If you can’t find this gluten-free flour made from sorghum, use bajra flour (pearl millet flour) or ragi flour (finger millet flour) in its place.
Milk: For a softer roti, use warm milk or a substitute like almond milk.
Ghee or oil: Use butter, coconut oil, or omit for a lighter version.
Salt: Replace with pink Himalayan salt or sea salt for a slightly different mineral content. Or omit it entirely, if you prefer.

Pro Tips

1. Use Warm Water When kneading the dough, use warm water instead of cold. Warm water helps in better absorption and binding of the flour, resulting in a smoother and more pliable dough.

2. Rest the Dough After kneading, allow the dough to rest for about 10-15 minutes under a damp cloth. Resting helps the flour absorb water evenly, making it easier to roll out and improving the texture of the final product.

3. Gentle Rolling Technique Jowar flour can be tricky to handle, as it lacks gluten. Roll the dough gently and evenly, rotating frequently to maintain an even thickness, which can help prevent tearing.

4. Consistent Heat Ensure your tava or griddle maintains consistent medium-high heat. If it’s too hot, the roti may burn outside while remaining uncooked inside; if too cool, it won’t puff up properly.

5. Pressing Technique When pressing the roti to help it puff up, use a clean cloth to press evenly and gently across the surface. This helps steam build up inside, creating a nice puffiness without breaking the roti.