A staple in Indian cuisine, Jowar Roti is a gluten-free flatbread made from finely ground sorghum flour. Jowar (Sorghum) Rotis are usually served 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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Best Jowar Aata
Jowar Roti with Store-Bought Flour
How to make Jowar Roti
Tips to make perfect Jowar Rotis
What to Serve With Jowar Roti
How to Store Jowar Roti
Recipe

"The Rotis turned out miraculously good! Have tried so many ways to make this and nothing worked till now! Thank you! Thank You! These are delicious!"
-Zavera

Jowar Roti or Jowar Bhakri is a staple in the Indian states of Maharashtra, Gujarat, and Karnataka. Sorghum is a versatile and nutrient-rich grain. 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 special gram-flour curries like Pithla or Patwai Rassa.

Traditionally, the dough for the Jowar Roti is made by kneading sorghum flour with warm 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.

If you love Indian cuisine, you have to explore the Indian bread recipes! Start with the classic Indian roti recipe for a perfectly soft and fluffy bread that pairs well with any curry. Don't miss out on trying Bajra roti, a gluten-free and hearty flatbread made with pearl millet flour, offering a delightful twist to your meal.

Best Jowar Aata

These unleavened flatbreads need just 2 ingredients - jowar flour(aata) and salt. The key to making the best Jowar Bhakri is getting freshly milled Sorghum flour, which is not easy here in the US. Over the years, I have tried several different store-bought flours. Here are 3 brands that I like - Jalsa Foods Dadar Goti Juwar Flour, Jalpur, and Swad. One of my Instagram readers also recommended Sohum Brand Jowar Flour.

Jowar Roti with Store-Bought Flour

Traditionally in India, Jowar Bhakri is made with freshly ground flour that is kneaded with warm water. My version using store-bought Jowar flour is very close to the authentic recipe with a few modifications that result in fail-proof roti:

Since the store-bought Jowar Flour is not as fresh, I always make the dough with 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 onto the hot pan.
I also finish cooking the Roti on the pan itself instead of placing it on a direct flame. This allows me to press gently with a kitchen towel, helping the roti puff up nicely.

How to make Jowar Roti

sorghum flour and water in a pot — In a medium pot, bring water to a gentle boil. Add salt and flour to it

sorghum flour mixed in hot water — Mix the batter and turn the heat off. Mix well and keep covered for 5 minutes

sorghum flour dough before kneading in a bowl — Transfer the dough to a mixing bowl

sorghum flour dough ball in a bowl — Knead the dough well until it turns into a smooth ball

jowar flour dough balls in a mixing bowl — Divide the dough into 4 parts and shape each into a round ball, kneading it well

covered dough in a glass bowl — Cover with a damp paper towel. Preheat the pan to low-medium heat

dough coated in dry flour — Take one dough ball at a time and roll it in dry flour, coating it evenly

rolled jowar roti on parchment paper — Place it on parchment paper and roll it evenly into a 6-inch circle

jowar roti on a cast iron pan — Carefully transfer the Roti onto the preheated pan

brushing water on jowar roti — Using a silicone brush, apply a little water to the Roti. Once the water has dried up, using a flat spatula, carefully flip the Roti

partially cooked jowar roti — Cook for 3 to 4 minutes or until it's fully cooked with light golden spots on the bottom side

fluffed up jowar roti — Next, flip the Roti again either on the pan or directly on the flame. The Roti should start to puff up. If cooking on a pan, apply gentle pressure with a clean kitchen towel or spatula to help it puff up nicely

Take the roti out once both sides have light brown spots. Apply ghee on top or skip ghee for vegan Rotis. Continue rolling and cooking the remaining dough balls

Tips to make perfect Jowar Rotis

If using store-bought flour, use one of the recommended brands - Jalsa Foods Dadar Goti Juwar Flour, Sohum, Jalpur, or Swad
If the flour is old, add 1 to 2 tablespoons of rice flour to it
Using hot boiling water to make the dough will result in fail-proof roti, especially when using store-bought flour
Although traditionally Rotis are pressed and shaped by hand, using a rolling pin helps make thin roti with even thickness
If the roti starts to crack while rolling, knead the dough ball again with a little bit of water
Roll the Roti on parchment paper so it's easy to pick up and transfer onto 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, finish cooking the last side of the Roti on the pan itself. Press down gently with a kitchen towel to allow the Roti to puff up and cook evenly
Stacking Rotis on top of one another and covering them with paper towels or a kitchen towel will keep them soft

stack of Jowar Rotis with red onion and green chili

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, Thecha chutney, chicken curry, and spinach dal. In Maharashtra, Pithla-Bhakri is a popular meal. "Pithla" is a spicy dish made with gram flour that pairs perfectly with these Rotis.

Jowar Roti served with black eyed peas curry and garlic chutney

How to Store Jowar Roti

Freshly made Jowar Rotis 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 the roti on a preheated pan and cook for 2 to 3 minutes.

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Recipe

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Jowar Rotis in a plate with onion and green chilli

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4.83 from 17 votes

Jowar Roti (Sorghum Flour Flatbread)

Gluten free Indian flatbreads made with sorghum flour - Makes 4 Rotis

Prep Time15

Cook Time20

Total Time35

Course: Breads

Cuisine: Indian

Diet: Gluten Free

Servings: 4

Calories: 168kcal

Author: Archana Mundhe

Equipment

Recipe Video

Ingredients

▢ 1 cup fine Jowar flour I recommend - Jalsa Foods Dadar Goti Juwar Flour, Sohum, Jalpur, or Swad Brand
▢ 1 cup water
▢ ¾ teaspoon kosher salt
▢ ¼ cup Jowar flour for rolling

Optional

▢ 1 tablespoon ghee

Makes: 6inch round

Instructions

In a medium pot, bring water to a gentle boil. Add salt and flour to it
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.
Transfer the dough into a mixing bowl and knead well to form a smooth ball. Divide the dough into 4 parts and shape each into a round ball kneading it well. Cover the dough balls with a damp paper towel.
Preheat the pan to low-medium heat. Take one dough ball and roll it in the dry flour coating it evenly. Place it on the parchment paper and roll evenly into a 6-inch circle.
Carefully place the Roti on the pan. Using a silicone brush, apply little water to the top surface of the Roti. Cook for 2 to 3 minutes.
Once the water has dried up, using a flat spatula carefully flip the Roti. 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 Roti again either on the pan or directly on the flame. The Roti should start to puff up. If cooking on a pan, apply gentle pressure with a clean kitchen towel to help it puff up nicely.
Keep the cooked roti on a plate and apply some ghee if you like.
Repeat rolling and cooking remaining roti.
Stack the Roti's and wrap in paper towels or clean a kitchen towel to keep them soft.

Notes

If using store-bought flour use one of the recommended brands.
Using hot boiling water to make the dough will result in fail-proof roti, especially when using store-bought flour
If the flour is old, add 1 to 2 tablespoons of rice flour to it
Although traditionally Rotis are pressed and shaped by hand, using a rolling pin helps make thin roti with even thickness
Roll the Roti on a parchment paper so it's easy to pick up and transfer onto the hot pan
If the roti starts to crack while rolling, knead the dough ball again with a little bit of water
Using a silicone brush helps spread a thin layer of water without burning your hands
If you are new to making roti, finish cooking the last side of the Roti on the pan itself. Press down gently with a kitchen towel to allow the Roti to puff up and cook evenly
Stacking Rotis on top of one another and covering them with paper towels or a kitchen towel will keep them soft

Nutrition

Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

Filed Under

Indian Flatbreads Gluten Free Stove Top

Comments

4.83 from 17 votes (13 ratings without comment)