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).
You may like to try our other similar recipes like Makai Ki Roti, Tandoori Roti, Methi Missi Roti and Khasta Roti.
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.
