A staple in Indian cuisine, Jowar Roti is a gluten-free flatbread made from finely ground sorghum flour. Light and healthy Sorghum Rotis pair well with curries and dals. Here is my step-by-step recipe with a video showing how to make perfect Jowar Roti at home.
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What is Jowar Roti?
Jowar Roti/Jowar Bhakri/Sorghum Roti is a staple in the Indian states of Maharashtra, Gujrat and Karnataka. In Maharashtra where I grew up, it is called Jwarichi Bhakri (sorghum roti). Most nights we enjoyed “Garam Garam Bhakri” (hot hot roti) with curries, dals and sometimes with a special gram-flour dish called “Pithla”.
The dough is made by kneading sorghum flour in water. Small dough balls are pressed by hand to form thin roti. These Rotis are then cooked partially on a pan and are finished cooking on direct flame.
Ingredients
These unleavened flatbreads are made with just sorghum flour and a bit of salt. The key though to making the best Jowar Bhakri is getting freshly milled Sorghum flour which is not always possible especially here in the US. Over the years I have tried a few different flours and here are 3 brands that I would recommend – Jalsa Foods Dadar Goti Juwar Flour, Jalpur, or Swad brand
Jowar Roti with store bought flour
Traditionally in India, Jowar Bhakri is made with freshly ground flour that is kneaded in warm water. My version with store-bought Jowar flour is very close to the authentic recipe with 2 modifications that result in fail-proof roti:
- Since the store-bought Jowar Flour is not as fresh, I always make the dough in hot boiling water with a 1:1 water to flour ratio. This ensures smooth dough that is easy to roll without any cracks.
- Instead of pressing the dough by hand, I use a rolling pin to roll the Jowar roti on a piece of parchment paper. Parchment paper helps transfer the rolled roti easily on the hot pan.
- I also finish cooking the Roti on the pan instead of placing it on direct flame. This allows me to press gently with a kitchen towel helping roti puff up.
How to make Jowar Roti
- In a medium pot, bring water to a gentle boil. Add salt and flour to it
- Mix the batter and turn the heat off. Mix well and keep covered for 5 minutes
- Take the dough out to a mixing bowl
- Knead the dough well until it turns into a smooth ball.
- Divide the dough into 4 parts and shape each into a round ball kneading well
- Cover with a damp paper towel. Preheat the pan to low-medium heat
- Take one dough ball and roll it in the dry flour coating evenly
- Place it on parchment paper and roll evenly into a 6-inch circle
- Carefully place the Bhakri on the pan
- Using a silicone brush, apply little water to the Bhakri. Once the water has dried up, using a flat spatula carefully flip the Bhakri
- Cook the bottom side for 3 to 4 minutes or until it’s fully cooked with light golden spots on the bottom side
- Next, flip the Bhari again either on the pan or directly on the flame. The Bhakri should start to puff up. If cooking on a pan, apply gentle pressure with a clean kitchen towel to help it puff up. Take the roti out once both sides have light brown spots
- Apply ghee on top or skip ghee for vegan Rotis. Repeat rolling and cooking with the remaining dough balls.
Tips to make perfect Jowar Rotis
- If using store-bought flour use one of the recommended brands
- Using the hot boiling water technique to make the dough will results in fail-proof roti, especially as we use store-bought flour
- Although traditionally Rotis are pressed and shaped by hand, the rolling method helps make thin roti with even thickness
- Roll the Roti on a parchment paper so it’s easy to pick up and put on the hot pan
- Using a silicone brush helps spread a thin layer of water without burning your hands
- If you are new to making roti, cook the last side on the pan itself. Press down gently with a kitchen towel so that Roti will puff up and cook evenly
- Stacking Rotis on top of one another and covering will keep them soft
What to Serve With Jowar Roti
Jowar Rotis can be served with curries and dals alongside dry chutneys or pickles. Some of my favorite dishes to serve with these Bhakri are black-eyed peas curry, chicken curry, and spinach dal. In Maharashtra, Pithla-Bhakri is a very popular meal. “Pithla” is a spicy dish made with gram flour that pairs perfectly with these Rotis.
How to Store Jowar Roti
Freshly made Jowar Roti’s can be served hot, warm, or even at room temperature. Leftover Rotis can be refrigerated in an air-tight container for 2 to 3 days. To reheat simply place them on a preheated pan and cook for 2 to 3 minutes.
Did you enjoy this homemade Indian bread recipe? Here are some more staple bread recipes made with whole wheat flour:
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Jowar Roti
Gluten free Indian flatbreads made with sorghum flour – Makes 4 Rotis
Servings: 4
Calories: 168kcal
Ingredients
Makes: 6inch6 x 6inch round
Instructions
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Bring 1 cup of water to a gentle boil.
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Add salt, and flour and mix the batter quickly. Turn the heat off. Mix well with a slotted spoon and then keep covered for 5 minutes. Cut a 7-inch X 7-inch piece of parchment paper.
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Take the dough out in a mixing bowl and knead well to form a smooth pliable dough. Divide the dough into 4 parts and shape each into a round ball kneading well.
-
Pre-heat the pan on low-medium heat. Take one dough ball and roll it in the dry flour coating evenly. Place it on parchment paper and roll evenly into a 6-inch circle.
-
Carefully place the Bhakri on the pan. Using a silicone brush, apply little water on the Bhakri.
-
Once the water has dried up, using a flat spatula carefully flip the Bhakri. Cook the bottom side for 3 to 4 minutes or until it’s fully cooked with light golden spots on the bottom side.
-
Next, flip the Bhari again either on the pan or directly on the flame. The Bhakri should start to puff up. If cooking on a pan, apply gentle pressure with a clean kitchen towel to help it puff up.
-
Keep the cooked roti on a plate and apply some ghee if you like. Repeat rolling and cooking remaining roti.
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Stack the Roti’s and wrap in paper towels or clean a kicthen towel to keep them soft.
Notes
- If using store-bought flour use one of the recommended brands
- Using the hot boiling water technique to make the dough will results in fail-proof roti, especially as we use store-bought flour
- Although traditionally Rotis are pressed and shaped by hand, the rolling method helps make thin roti with even thickness
- Roll the Roti on a parchment paper so it’s easy to pick up and put on the hot pan
- Using a silicone brush helps spread a thin layer of water without burning your hands
- If you are new to making roti, cook the last side on the pan itself. Press down gently with a kitchen towel so that Roti will puff up and cook evenly
- Stacking Rotis on top of one another and covering will keep them soft
Nutrition
Calories: 168kcal | Carbohydrates: 29g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 441mg | Potassium: 117mg | Fiber: 2g | Sugar: 1g | Calcium: 7mg | Iron: 1mg
Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
Source: Ministry of Curry
