owar Roti Recipe - Easy Tips n Tricks | How To Make Jowar Roti or Bhakri - Sorghum Millet Roti

Jowar Roti Recipe - Easy Tips n Tricks | How To Make Jowar Roti or Bhakri - Sorghum Millet Roti. Here's how to make Jowar Roti or Bhakri, a nutritious and gluten-free flatbread made from sorghum millet.

👉NOTE: This is not a traditional way to make jowar roti. This is one of the easy and simple way to make jowar roti those who all are having difficult time to prepare jowar(jolada) roti in traditional way. Here I use only Rolling pin to roll the roti. You can also follow patting method for the same dough.

I used mill-ground fresh jowar grain flour that my mom brought from India four months ago. I have been keeping this flour in the freezer and taking out small amounts whenever I want to use it.

👉Ingredients:

1/2 cup Jowar (sorghum millet) flour
Water 1/2 cup + 2 table spoon
Salt to taste
Wheat flour 1 teaspoon
(or use jowar flour or rice flour or oats flour etc)
Gluten free people can use rice flour/jowarflour
👉Procedure:

Step 1: Prepare the Dough

In a mixing bowl, add 1/2 cup of Jowar (sorghum millet) flour and a pinch of salt to taste.
In a bowl 1tsp wheat flour(or gluten free any flour) + 2 tablespoon water, mix well until no lump form. Keep aside.
In a tea/sauce pan bring 1/2 cup of water to a rolling boil.
Once it starts boiling vigorously, mix the wheat flour with the water and add it. Keep stirring until it comes to a full boil.
Switch off the stove. Remove the tea/sauce pan.
Gradually pour the boiling wheat flour water into the Jowar flour while stirring with a spoon.
Continue mixing until the flour absorbs the water, forming a hot, crumbly mixture.

Step 2: Knead the Dough
Allow the hot mixture to cool slightly for about 1 or 2 minutes. Then, knead it into a smooth and firm dough. If the dough is too hot to handle, you can wet your hands and knead the dough.

Step 3: Divide the Dough
After kneading, divide the Jowar dough into small, equal-sized portions. This step makes it easier to roll out individual rotis. Cover the dough with a damp cloth to prevent it from drying out.

Step 4: Preheat the Griddle/Pan

While rolling the dough, heat a griddle or tawa over medium-high heat. It's essential to have a hot griddle for cooking the rotis.

Step 5: Roll Out the Rotis
Take one portion of the Jowar dough and roll it into a smooth ball in the palms of your hands or use a flat surface to knead it again. Ensure that the dough is smooth and without any cracks.

NOTE: If the dough is hard or has cracks after kneading, add a few drops of regular water to knead the dough until it becomes smooth and crack-free.

Place the dough ball on a clean, flat surface and gently flatten it.

Using a rolling pin and a bit of additional jowar flour (or any preferred flour like rice flour/wheat flour etc.), roll out the dough into a thin, round roti. Jowar flour is gluten-free, so it may require some patience and practice to roll it out evenly. It's normal if the roti doesn't become perfectly round.

Remove any excess flour from the top of the roti using a dry or damp cloth.

Step 6: Cook the Rotis
Carefully lift the rolled Jowar roti and place it on the hot griddle.(Here rolled top come bottom on the pan just a flip version). Again remove any excess flour from the other side of the roti using a damp cloth.
Allow it to cook for about 1-2 minutes or until you start to see bubbles forming on the surface.

Flip the roti and cook the other side for another 1-2 minutes. You can press gently with a dry cloth or spatula to help it puff up.
The roti is ready when both sides have golden brown spots, and it's fully cooked.

Step 7: Serve Hot
Remove the Jowar Roti from the griddle and serve it hot with your favorite curry or chutney.

By using boiling water to mix the dough, you'll achieve a different texture and flavor in your Jowar Roti, which can be a delightful variation. Enjoy homemade Jowar Roti!