By Suprita Mitter
December 27 2024
Jowar rotis are nutritious, gluten-free flatbreads made from sorghum flour, cherished for their earthy flavour and health benefits. Light and wholesome, they pair beautifully with curries or chutneys. Soft and satisfying, they are a staple in many Indian households, especially in winter.
Ensure the jowar flour is fresh for better binding and softness. Stale flour can make the rotis crumbly.
Use hot water to knead the dough. This helps bind the flour better and results in softer rotis.
Knead the dough thoroughly to make it smooth and pliable. Rest the dough for 10-15 minutes before rolling.
Use light pressure while rolling to avoid cracking. Rolling between parchment paper can help maintain shape.
Heat the tawa (griddle) well before placing the roti. Cook on medium heat to ensure even cooking without drying it out.
Gently press the edges of the roti with a spatula to ensure it puffs up, which keeps it soft.
Serve hot and fresh, as jowar rotis tend to harden when they cool. If storing, wrap in a clean cloth to retain moisture.
Mix a little boiled potato or curd into the dough to improve softness.