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Jowar Rotis in a plate with onion and green chilli
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5 from 1 vote

Jowar Roti

Gluten free Indian flatbreads made with sorghum flour - Makes 4 Rotis
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breads
Cuisine: Indian
Servings: 4
Calories: 168kcal


  • 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


  • 1 tablespoon ghee
Makes: 6inch round


  • 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.



  • 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


Calories: 168kcal | Carbohydrates: 29g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 441mg | Potassium: 117mg | Fiber: 2g | Sugar: 1g | Calcium: 7mg | Iron: 1mg
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