Jowar Roti | JOlada Rotti | Sorghum Roti
a wholesome, gluten-free flatbread made using sorghum flour.
Servings 9 rotis
Ingredients
- 1 ½ cups jowar flour
- 1 ½ cups water
- a pinch of salt
- 1 tsp oil
Instructions
- Heat 1 ½ cus of water and bring it to a rolling boil.
- Add a pinch of salt and jowar flour. Once you add the flour,turn off the heat. It is important to add the flour and immediately turn off the heat to prevent the flour from overcooking
- Stir well until all the water is absorbed.
- Allow the dough to cool slightly.
- When the dough is still warm, knead it well to make a soft dough.
- Add a tsp of oil and knead to make a soft pliable dough.
- Once the dough is ready, take a small portion of it, dust your work surface with jowar flour to prevent sticking. Using your fingers, gently pat and shape the dough ball to smooth out any cracks.
- Use the rolling pin to make roti.
- Heat a pan on medium heat. Place the roti on hot pan and cook on low heat.
- Apply a thin layer of water on the roti using a damp cloth.
- Flip the roti and cook on the other side. Continue cooking for another minute or so, flipping it once if needed, until both sides are evenly cooked
- Repeat this process with the remaining dough, ensuring eachroti is cooked to perfection.