Jowar Roti (Sorghum Flat Bread) is delicious and healthy. It is traditional flat bread best made without using a rolling-pin. Jowar Roti is a staple of Western and Southern Indian states. It is best made by hand (without using a rolling-pin) but if you can’t go ahead and use a rolling-pin. Serve hot jowar rotis with dal, Kadhi and sabzi to enjoy a hearty meal.
Jowar is known as Sorghum in English. It is also known as white millet. It is one of the best health food that is gluten-free. Rich in fiber, iron, and protein this can be used to make porridge, cheela, dosa (pan cake).
Prep time: 10 minutes
Total time: 25 minutes
Ingredients for Jowar Roti
1 cup + ¼ jawar atta
½ teaspoon salt
½ to ¾ cup hot water
1 tablespoon coriander chutney (optional)
Directions for Jowar Roti
- In a large bowl add one cup of atta, salt, chutney and mix.
- Add half of the water and mix.
- Now gradually add more water as required to form soft dough.
- Divide the dough into equal parts and make balls, cover and rest for 5 minutes.
- Heat a tava (skillet) on medium heat.
- Dust the rolling board with atta and place a ball, flatten it gently by hand and roll with a rolling-pin to desired thickness.
- Place on the tava and lightly dab a wet cloth on the roti to moisten it.
- After a while flip the roti, and cook for a while.
- Flip the roti again and press with a napkin so that the roti puffs up.
- Now roast it on flame or continue to cook on the tava until it is roasted well.
- Serve hot with dal.