📝 About This Recipe
Travel to the heart of rural India with this Jowar Roti, a gluten-free masterpiece known as 'Bhakri' that is as nutritious as it is soul-satisfying. Crafted from finely milled sorghum flour and hot water, these hand-patted flatbreads boast a subtle, earthy sweetness and a beautiful charred exterior. It is a testament to the beauty of ancient grains, offering a high-fiber, protein-rich alternative to wheat that pairs perfectly with spicy curries and rustic chutneys.
🥗 Ingredients
The Flour Base
- 2 cups Jowar Flour (Sorghum) (freshly milled and fine-textured for better binding)
- 1/2 teaspoon Salt (fine sea salt)
The Binding Liquid
- 1.25 cups Water (must be rolling boiling water)
- 1 teaspoon Oil or Ghee (for greasing palms)
For Rolling and Finishing
- 1/4 cup Extra Jowar Flour (for dusting the rolling surface)
- 1/4 cup Water (at room temperature, for moistening the top of the roti)
- 1 tablespoon White Sesame Seeds (optional, for a nutty crunch)
- 2 tablespoons Ghee or White Butter (to spread on finished rotis)
👨🍳 Instructions
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1
In a large, wide mixing bowl (a 'parat' is ideal), sift the 2 cups of jowar flour and salt. Create a well in the center of the flour.
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2
Bring 1.25 cups of water to a rolling boil in a small saucepan. It is crucial that the water is bubbling hot to gelatinize the starch in the gluten-free flour.
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3
Carefully pour the boiling water into the well of the flour. Use a sturdy wooden spoon to mix the flour and water until it forms a shaggy, crumbly mass. Cover with a lid and let it rest for 5 minutes.
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4
While the dough is warm but handleable, grease your palms with a little oil and begin kneading. This is the most important step; knead for at least 5-7 minutes until the dough is smooth, pliable, and crack-free.
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5
Divide the dough into 6 to 8 equal-sized balls. Keep them covered with a damp cloth to prevent them from drying out while you work.
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6
Heat a heavy cast-iron tawa or griddle over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
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7
Dust your clean rolling surface generously with dry jowar flour. Take one dough ball, flatten it slightly, and place it on the surface.
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8
Using the palm of your hand and fingers, gently pat the dough in a circular motion to flatten it into a 6-7 inch disc. Rotate the roti frequently to ensure it doesn't stick. If you're a beginner, you can use a rolling pin with a very light touch.
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9
Carefully lift the flattened roti and place it on the hot tawa with the floured side facing up.
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10
Immediately dip your fingers or a small cotton cloth in room temperature water and apply a thin layer of water over the entire top surface of the roti. This prevents cracks and helps it puff.
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11
Cook for about 30-45 seconds until the water on top starts to dry up and small bubbles appear. Flip the roti over.
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12
Cook the second side for 1 minute until brown spots appear. Flip it back to the first side.
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13
Press the edges gently with a clean cloth; the roti should ideally puff up like a balloon. If it doesn't puff, don't worry—the taste will still be excellent.
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14
Remove from the heat and immediately smear with a dollop of ghee or fresh white butter.
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15
Repeat with the remaining dough balls and stack the finished rotis in an insulated container or wrap them in a cotton kitchen towel to keep them soft.
💡 Chef's Tips
Always use fresh jowar flour; older flour loses its moisture-binding capacity and will lead to brittle rotis. The secret to a soft roti is the boiling water and the vigorous kneading—don't skip the 5-minute knead time! If the dough feels too sticky, add a tablespoon of flour; if too dry and cracking, add a teaspoon of warm water. Apply the water on the top surface quickly after placing it on the tawa; if the roti dries out before you apply water, it won't puff up. For a nutty flavor, sprinkle sesame seeds on the dough ball before you start patting it out into a disc.
🍽️ Serving Suggestions
Serve hot with 'Baingan Bharta' (roasted eggplant mash) for a classic smoky pairing. Pair with 'Zunka' (a spicy gram flour stir-fry) and raw onions for an authentic Maharashtrian farmer's meal. Accompany with a spicy garlic chutney (Shengdana Lehsun Chutney) and a dollop of homemade yogurt. Goes beautifully with thick lentil stews like 'Dal Tadka' or spicy 'Mutton Rassa'. Enjoy with a side of fresh green chilies and a tall glass of cold buttermilk (Chaas).