Jowar Rotlo
Veg
Vegan
A thick, round flatbread made from sorghum (jowar/jowari) flour — patted by hand directly onto a hot tawa without a rolling pin, giving it an uneven, rustic surface. Slightly denser and earthier than bajra rotlo, with a greyish-tan colour and a faintly nutty, slightly bitter taste. The dominant summer bread of Saurashtra, eaten with garlic chutney and ghee or alongside saag and pulses.
Cuisines
Malvani
Gujarati
Kathiyawadi
Kolhapuri
Rajasthani
North Karnataka
Maharashtrian
Surati
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 2 cups | jowar flour |
| 1 cup | warm water |
| — | salt to taste |
Instructions
- 1 In a large mixing bowl, combine the jowar flour and salt.
- 2 Gradually add warm water to the flour while mixing with your hand to form a soft dough.
- 3 Knead the dough well for about 5-7 minutes until it is smooth and pliable.
- 4 Divide the dough into equal portions and roll each portion into a ball.
- 5 Flatten each ball slightly and use a rolling pin to roll it out into a thin circle, about 6-7 inches in diameter.
- 6 Heat a tawa or flat griddle over medium heat.
- 7 Place the rolled rotlo on the hot tawa and cook for about 1-2 minutes until small bubbles appear on the surface.
- 8 Flip the rotlo and cook the other side for another 1-2 minutes until light brown spots appear.
- 9 Optionally, you can puff up the rotlo directly on an open flame for a few seconds for a smoky flavor.
- 10 Repeat the process with the remaining dough balls.
- 11 Serve hot with a side of green chutney or any curry of your choice.
Tips
For softer rotlos, ensure the dough is soft and well-kneaded. Adjust water quantity as needed.