The BEST Jowar Roti
These jowar rotis don't crack, are super-easy to roll out, will work with any and every jowar or sorghum flour, and are moist and delicious. Basically, these are fail-proof!
Servings: 4 rotis
Calories: 168kcal
Cost: 5$
Ingredients
- 240 grams water
- 15 grams whole psyllium husks (isabgol in indian) 13g if using psyllium powder
- 170 grams jowar flour sorghum flour
- 1 teaspoon salt
Instructions
- Pour the water into a medium-sized mixing bowl and whisk in the psyllium husks. Let it sit for 2-3 minutes to form a thick, gel-like mixture.240 grams water, 15 grams whole psyllium husks
- Add the jowar flour and salt directly into the bowl with the psyllium gel. Mix the dough using a spatula, wooden spoon, or just dive in with your hands (my favorite method). Once it comes together, shape it into a tight ball and place it onto a lightly floured working surface.170 grams jowar flour, 1 teaspoon salt
- Divide the dough into four equal pieces using a knife or bench scraper. Roll each piece into a smooth, tight ball; this helps make even, round rotis later.
- Generously flour your working surface. Take one dough ball and gently press it into a disk. Add a little olive oil or ghee to the surface to prevent sticking. Roll it out into a thin roti but don’t go too thin or it might tear. You can slide a metal offset spatula underneath the dough to loosen it and make sure it isn’t sticking to the table (totally optional, but handy).
- Heat a dry flat pan, tawa, or skillet over medium-high heat. Carefully place your rolled-out sorghum roti on the hot pan and cook for about 2 minutes, or until bubbles start to appear. Flip and cook the other side until golden brown spots form (another 1-2 minutes).
- Once it’s done, transfer the jowar flatbread to a plate, brush with some ghee (optional), and cover it with a clean kitchen towel to lock in the moisture. Repeat with the remaining dough balls.Enjoy them warm with your favorite curry or use them as a wrap!
Notes
- Keep an eye on the dough consistency, if it's too dry, add more water. If it is too wet, add a bit of flour but don't overdo it, the dough is meant to be on the sticky side!
- Keep flouring the surface after each roti to prevent them from sticking to the table and add ghee or oil to the top to prevent it from sticking to the rolling pin.
- Use room temperature water for the best results.
Nutrition
Serving: 1roti | Calories: 168kcal | Carbohydrates: 36g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 586mg | Potassium: 132mg | Fiber: 6g | Sugar: 1g | Calcium: 19mg | Iron: 1mg
