A staple in Indian cuisine, Jowar Roti is a gluten-free flatbread made from finely ground sorghum flour. Light and healthy, 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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What is Jowar Roti?
Jowar Roti / Jowar Bhakri / Sorghum Roti is a staple in the Indian states of Maharashtra, Gujarat, 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 curry called "Pithla".
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.
Ingredients
These unleavened flatbreads need just 2-ingredients - sorghum flour and salt. The key to making the best Jowar Bhakri is getting freshly milled Sorghum flour which is not possible especially here in the US. Over the years I have tried a few 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 direct flame. This allows me to press gently with a kitchen towel helping the roti puff up nicely.
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
- Transfer the dough into 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 it well
- Cover with a damp paper towel. Preheat the pan to low-medium heat
- Take one dough ball at a time and roll it in dry flour coating it evenly
- Place it on parchment paper and roll it evenly into a 6-inch circle
- Carefully transfer the Roti onto the preheated pan
- Using a silicone brush, apply little water to the Roti. 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. 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 a 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
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 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 the roti 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:
Recipe
Jowar Roti
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
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.
Video
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
Zavera J Kanga says
Making them now. Will let you know they turn out!
Zavera J Kanga says
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!
Archana says
You are most welcome!