Jowar Roti Recipe – Authentic Indian Flatbread with Step-by-Step Instructions

Last Updated on 2 months by Neha Deshmukh

Jowar Roti Recipe – Authentic Indian Flatbread with Step-By-Step Instructions

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Jowar Roti. Growing up, my grandmother always made these, and the aroma would fill the entire house. It’s a simple flatbread, but packed with flavour and goodness. Let’s get cooking!

Why You’ll Love This Recipe

Jowar roti isn’t just delicious; it’s incredibly nourishing. It’s a fantastic way to incorporate a healthy grain into your diet. Plus, it’s naturally gluten-free! This recipe is perfect for a quick weeknight meal or a comforting addition to a weekend brunch. You’ll love how easily it comes together, and the satisfying chewiness of a perfectly made roti.

Ingredients

Here’s what you’ll need to make these delightful rotis:

• 3 cups jowar flour (approx. 360g)
• As per taste salt (around 1 tsp)
• 1 glass warm water (approx. 240ml)

Ingredient Notes

Let’s talk about these ingredients for a moment. Getting these right makes all the difference!

Jowar Flour: Nutritional Benefits and Regional Variations

Jowar, or sorghum, is a powerhouse of nutrients! It’s rich in fiber, iron, and antioxidants. You can find jowar flour in most Indian grocery stores, or online. Different regions in India use jowar flour in slightly different ways – some prefer a coarser grind, while others like it finely milled. Feel free to experiment to find what you like best.

Water Temperature: Why Warm Water is Key

Using warm water is so important for this recipe. It helps the jowar flour bind better, creating a softer, more pliable dough. Think comfortably warm, not scalding hot!

Salt: Adjusting to Your Preference

Salt enhances the flavour, but feel free to adjust the amount to your liking. I usually start with about a teaspoon and add more if needed.

Step-By-Step Instructions

Alright, let’s get down to making the roti!

First, boil some water and let it cool to a warm temperature. In a wide bowl, combine the jowar flour and salt. Now, gradually add the warm water, mixing with your hands.

Knead the mixture into a firm dough. It should come together without being sticky. This might take a little effort, but trust me, it’s worth it!

Once the dough is ready, form small, equal-sized dough balls. Flatten each ball slightly with the palm of your hand on a lightly floured surface.

Heat a flat tawa (griddle) over medium heat. Carefully transfer a flattened roti onto the hot tawa – flour-side up.

Now, dampen a clean muslin cloth with water and gently spread it over the roti’s surface. This helps it cook evenly and become soft.

Flip the roti when the water evaporates. Cook the other side until you see golden spots appear.

Using the dampened cloth, gently press around the edges of the roti. This encourages it to puff up nicely. Keep flipping and pressing until both sides are golden brown and the roti is fully cooked.

Serve immediately with your favourite dal or vegetable curry!

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect jowar roti.

Achieving the Perfect Dough Consistency

The dough should be firm but pliable. If it’s too dry, add a little more warm water, a teaspoon at a time. If it’s too sticky, add a little more jowar flour.

Tips for Even Cooking and Puffing

The dampened cloth is your best friend! It creates steam, which helps the roti cook through and puff up. Don’t be afraid to experiment with the amount of pressure you apply with the cloth.

Troubleshooting Common Issues

• Roti is too hard: You may have used too much flour or not enough water.
• Roti is sticking to the tawa: Make sure the tawa is hot enough and lightly oiled.
• Roti isn’t puffing up: Ensure you’re using enough water on the cloth and applying gentle pressure.

Variations

Want to switch things up? Here are a few ideas!

Vegan Jowar Roti

This recipe is already vegan! Just ensure any accompaniments you serve with it are also vegan-friendly.

Gluten-Free Adaptations (Naturally Gluten-Free!)

Good news! Jowar is naturally gluten-free, so this recipe is perfect for those with gluten sensitivities.

Spice Level: Adding Chili for a Kick

My friend, Priya, loves to add a pinch of chili powder to the dough for a little heat. Feel free to experiment with different spices like cumin or coriander.

Festival Adaptations: Incorporating Jowar Roti into Special Meals

During festivals, my family loves to serve jowar roti with a special pumpkin and lentil curry. It’s a comforting and festive meal!

Serving Suggestions

Jowar roti pairs beautifully with so many dishes! Here are a few of my favourites:

• Dal Makhani
• Aloo Gobi (Potato and Cauliflower Curry)
• Palak Paneer (Spinach and Cheese Curry)
• Simple yogurt and pickle

Storage Instructions

Jowar roti is best enjoyed fresh. However, you can store leftover roti in an airtight container at room temperature for up to a day. Reheat on a tawa or in a microwave before serving.

FAQs

Let’s answer some common questions!

What is Jowar and where does it come from?

Jowar, also known as sorghum, is an ancient grain originally from Africa. It’s now widely grown in India, particularly in the drier regions.

Can I use cold water instead of warm water for the dough?

While you can use cold water, warm water helps the dough come together much more easily and results in a softer roti.

How can I tell if the roti dough is kneaded enough?

The dough should be smooth and elastic. It shouldn’t be sticky, and it should spring back when you press it gently.

My roti is sticking to the tawa, what am I doing wrong?

Make sure your tawa is hot enough and lightly oiled. You can also try dusting the roti with a little more flour before placing it on the tawa.

Can Jowar Roti be made ahead of time?

You can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Just bring it to room temperature before rolling and cooking.