How to make Jowar Roti (Sorghum flour flatbread) | Jowar bhakri recipe with step by step instructi

Let me walk you through the journey of how to make Jowar Roti (Sorghum flour flatbread) that is made without using oil, salt and yeast. This is a  gluten-free and vegan Indian flatbread made with just 2 ingredients.

This nutritious roti is quite famous in Maharashtra,  Gujarat and Karnataka. It’s consumed on daily basis as this pairs well for everyday meals.

What is Jowar in how to make Jowar Roti (Sorghum flour flatbread) ?

Though the names differ in various places, the love for it remains the same. You may call this as Jowar Roti,  Jowar Bhakri, Jolada Rotti, or Jwarichi Bhakri.

Jowar/ Sorghum is one of the ancient gluten-free grain widely available in India that is rich in nutrients.

According to Healthline, jowar/Sorghum is a plant based protein. It’s rich in vitamin B, magnesium, fibre and antioxidants.

It is high in fiber, iron and protein. Sorghum supports better digestion and long-lasting energy. It’s always a first choice for anyone on a gluten-free or plant-based diet.

You can enjoy this jowar roti with Okra – potato stir fry, Masoor dal tadka or Paneer Jalfrezi, Dal makhni or anything you like.

Check out the full recipe with tips and step-by-step pictures with method, to make these rotis/bhakri easily and enjoy it every single day!

Just 2 ingredients required

Made with just two simple ingredients—jowar/sorghum flour and water is required to make this bhakri.

So lets join our hands and overcome the fear of making gluten free roti perfectly that are soft and puffed with few tried tips to help you master the technique.

Recipe Card

Print Recipe

How to make Jowar Roti (Sorghum flour flatbread)

Let me walk you through the journey of how to make Jowar Roti (Sorghum flour flatbread) that is made without using oil, salt and yeast. This is a  gluten-free and vegan Indian flatbread made with just 2 ingredients.

Prep Time10 minutes mins

Cook Time30 minutes mins

Resting time10 minutes mins

Course: Flatbread, Roti

Cuisine: Indian

Keyword: jowar bhakri, jowar roti

Servings: 5

Author: Lata Lala

Ingredients

• 1 cup Jowar atta
• 1 cup Water preferably hot

Instructions

• Place a pot filled with water on stove. Heat it on high flame. Once the water comes to a boil, switch off the flame.
• In a big bowl take jowar flour. Add hot water as required slowly and gradually making sure flour is incorporated well.
• Now knead the flour to a soft dough. Check if it comes together easily, otherwise add some more jowar flour if it feels sticky.
• Cover and rest the flour for 10 minutes.
• Now pinch a dough of golf ball size, smear with dry sorghum flour,  dust extra and roll it with rolling pin as you do wheat chapati.
• Meanwhile place tawa on stove top. Once hot transfer the rolled bhakri on Tawa and apply water on top with brush or hand.
• Flip once the water dries up on top. Cook from other side and turn and press with a cloth to fluff the roti or do it on gas flame directly. Apply ghee Once done and serve hot.

Notes

1. Always make sure to knead the gluten free dough with hot water.

2. This method can be used for any gluten free atta like makki/ bajra/ rice/ ragi with equally good results.

3. If you feel the roti is not round then  you can cut into a round shape using a sharp edge lid or steel plate.

4. Keep the remaining dough covered whilst making bhakri to avoid drying of the dough .

5. You may add salt, oil or ghee/clarified butter while kneading the flour. I haven’t.

Step by step instructions and pictorial presentation on How to make Jowar Roti (Sorghum flour flatbread)

Place a pot filled with water on stove. Heat it on high flame. Once the water comes to a boil, switch off the flame.

In a big bowl take jowar flour. Add hot water as required slowly and gradually making sure flour is incorporated well.

Now knead the flour to a soft dough. Check if it comes together easily, otherwise add some more jowar flour if it feels sticky.

Cover and rest the flour for 10 minutes.

Now pinch a dough of golf ball size, smear with dry sorghum flour,  dust extra and roll it with rolling pin as you do wheat chapati.

Meanwhile place tawa on stove top. Once hot transfer the rolled bhakri on Tawa and apply water on top with brush or hand.

Flip once the water dries up on top. Cook from other side and turn and press with a cloth to fluff the roti or do it on gas flame directly.

Apply ghee Once done and serve hot.

Notes:

1. Always make sure to knead the gluten free dough with hot water.

2. This method can be used for any gluten free atta like makki/ bajra/ rice/ ragi with equally good results.

3. If you feel the roti is not round then  you can cut into a round shape using a sharp edge lid or steel plate.

4. Keep the remaining dough covered whilst making bhakri to avoid drying of the dough .

5. You may add salt, oil or ghee/clarified butter while kneading the flour. I haven’t.

Your comments are helpful!! I love reading it and your feedback is valuable.

If you’ve tried this recipe or any other recipe on Yummytalesoftummy, don’t forget to rate the recipe and leave me a comment below!

I would love to hear your thoughts, variations and feedback. And if you took some pictures of it, share it with me on Instagram, so I can re-share on my post and stories!

Pin it for future reference 🔽