By Aditi Saraswat
May 17, 2026
Jau roti, prepared by using barley or jau ka atta flour, is making a comeback to many Indian kitchens as a lighter and more comforting option to regular wheat rotis. Naturally wholesome, this gluten-free-style roti feels particularly suited for hot summer days, making the meals light.
1 cup jau (barley) flour 2 tbsp besan ½ tsp ajwain ½ tsp salt 1 tsp oil or ghee Warm water as needed Extra dry flour for rolling
In a bowl, mix jau flour, besan, ajwain and salt. Slowly add warm water to it and knead it gently to make a soft and pliable dough.
Add a little oil over it and let the dough rest for at least 10 to 15 minutes.
Take small portions of the dough and dust lightly with flour, then roll it gently between parchment sheets, as barley dough gets cracked very easily.
Place the rolled roti on a hot tawa and cook it slowly on a medium flame. Flip it once small bubbles appear, and light golden spots appear.
Press the edges gently with a clean cloth or spatula so the roti gets cooked evenly. Brush it lightly with ghee for a softer texture.
Serve the jau rotis instantly with chilled curd, lauki sabzi, mint chutney or even simple dal for a comforting meal.