Jowar Roti: A Nutritious Sorghum Flatbread Recipe

wellhealthorganic.com Jowar Roti: Jowar roti, also known as jowar bhakri or jolada rotti in Karnataka, is a nutritious flatbread crafted from sorghum flour. This traditional dish hails from the cuisines of Karnataka and Maharashtra.

Jowar Roti

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Cuisine: Karnataka, Maharashtrian
• Course: Main Course

Ingredients:

1. 1 cup jowar flour (sorghum flour), approximately 100 grams
2. ¾ cup hot water, adjust as needed
3. ⅛ teaspoon salt, or 2 to 3 pinches

Instructions:

1. Kneading the Dough:

1. In a bowl or a large rimmed plate, take 1 cup of jowar flour. Add 2 to 3 pinches of salt and mix it well with the flour.
2. Gradually add about 1/2 cup of hot water and mix it with the jowar flour using a spoon.
3. Add the remaining ¼ cup of water and continue mixing. Adjust the water quantity based on the flour's texture, whether fine or slightly coarse.
4. Once the heat is tolerable, knead the dough thoroughly with your hands until it becomes smooth and pliable.
5. If the dough feels sticky or overly wet, incorporate more jowar flour. Cover the dough and set it aside until it reaches room temperature.

2. Rolling the Jowar Roti:

1. Divide the dough into small to medium-sized balls.
2. Sprinkle some jowar flour on the rolling board. Flatten a dough ball and place it on the floured surface. Add more flour on top.
3. With gentle pressure and circular motions, use your palms to flatten and shape the roti. Add additional flour if needed to prevent sticking.
4. Alternatively, you can roll the dough between two sheets of butter paper or a ziplock bag. Another option is to flatten the dough on a moist napkin.

3. Cooking the Jowar Roti:

1. Heat a tava (griddle) and carefully transfer the rolled roti onto it with the floured side facing up.
2. Spread some water evenly on the surface of the roti using your fingers. Allow the base to cook partially until you notice light brown spots forming.
3. Flip the roti and let it cook further until you see more brown spots and the roti starts puffing up.
4. Using tongs, flip the roti directly over the flame to cook the other side until it develops golden-brown spots.
5. Once cooked, transfer the roti to a roti basket and repeat the process with the remaining dough balls.

Also Read: Kadhi Chawal

Serving:

• Serve the jowar roti hot or warm alongside regional Indian vegetable or legume dishes.
• Optionally, you can spread some oil, ghee, or white butter on the roti before serving.

Notes:

• This recipe can be easily doubled or tripled to accommodate larger servings.