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.
Servings 5
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.