Jowar Roti

Jowar Roti

Jowar Roti

Veg Vegan

Sorghum flatbread — finely milled jowar (sorghum) flour mixed with hot water and kneaded into a soft dough while the water is still steaming — the heat is essential to make the gluten-free dough pliable — then divided into rounds, patted by hand directly on the board and transferred to a dry cast-iron tawa, cooked on one side until the bottom sets, turned, and finished directly on the open flame until the roti puffs slightly and develops dark spots. The entire process is done by hand and by feel; no rolling pin is used, and no added oil. The finished roti has a soft, slightly smoky interior and a dry, faintly charred exterior. The staple bread of rural Telangana and North Karnataka; eaten with red chilli-garlic chutney, gongura pachadi, or any dry vegetable curry. The jowar roti's slightly sweet, nutty sorghum flavour is irreplaceable.

Cuisines

Rayalaseema Malwi Andhra Telangana North Karnataka

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 20 min Total: 35 min 2-3 servings

Ingredients

2 cups jowar flour
1 cup water
— salt to taste

Instructions

  1. 1 Boil the water in a pot and add salt to taste.
  2. 2 Once the water is boiling, reduce the heat to low and gradually add the jowar flour while stirring continuously to avoid lumps.
  3. 3 Mix the flour and water thoroughly until it forms a dough-like consistency.
  4. 4 Turn off the heat and let the dough cool slightly until it's comfortable to handle.
  5. 5 Knead the dough well until it becomes smooth and pliable.
  6. 6 Divide the dough into small balls, approximately the size of a lemon.
  7. 7 Flatten each ball slightly and roll it out into a thin circle using a rolling pin or by patting it with your hands.
  8. 8 Heat a tawa or flat skillet on medium heat.
  9. 9 Place the rolled-out roti on the hot tawa.
  10. 10 Cook for about 30 seconds or until small bubbles form on the surface, then flip it over.
  11. 11 Cook the other side for about 30 seconds, then flip again.
  12. 12 Press the edges of the roti gently with a cloth or spatula to help it puff up.
  13. 13 Once both sides have brown spots and the roti is cooked through, remove it from the tawa.
  14. 14 Repeat the process with the remaining dough balls.

Tips

For softer rotis, ensure the dough is well-kneaded and not too dry. Serve hot with curry or chutney.