Jowar roti, also known as jowar bhakri, is a nutritious flatbread made from sorghum flour. Commonly referred to as jolada rotti in Karnataka, this wholesome dish is a staple in many Indian households, particularly in the regions of Karnataka and Maharashtra. This Jowar Roti Recipe Jowar Bhakri is not only simple to prepare but also packed with health benefits, making it a great addition to your diet.
Jowar Roti Recipe Jowar Bhakri
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 100 grams or 1 cup jowar flour (sorghum flour)
- ¾ cup hot water (adjust as required)
- ⅛ teaspoon salt (or 2 to 3 pinches)
Instructions
1. Kneading the Dough
Start by taking 1 cup of jowar flour in a bowl or a large plate. Add 3 pinches of salt and mix it well with the flour. Gradually add about ½ cup of hot water to the flour. Use a spoon to mix the water into the flour until it begins to combine.
Continue adding water until you have a soft dough; overall, you might use around ¾ cup of water. The amount of water can vary depending on the coarseness of the flour, so adjust accordingly. Once the dough is manageable, use your hands to knead it thoroughly. If the dough feels sticky, sprinkle in a little more jowar flour. Cover the dough and let it rest until it reaches room temperature.
2. Rolling the Jowar Roti
After resting, divide the dough into small to medium-sized balls. Dust a rolling board with some jowar flour and place a ball of dough on it. Flatten it slightly and sprinkle more flour on top. Using your palms, gently press and rotate the roti, adding more flour as needed to prevent sticking.
If you find it difficult to roll the dough directly, you can place it between two sheets of butter paper or a ziplock bag to make the process easier. Alternatively, flatten the dough ball on a moist napkin.
3. Cooking the Jowar Roti
Once rolled out, carefully lift the roti with a spatula and place it on a hot tava (griddle) with the floured side facing you. Use your fingers to spread a little water over the top of the roti. Allow it to cook on one side for about a quarter of the time before flipping it over.
Continue to cook until light brown spots appear on the surface. Using tongs, lift the roti, invert it, and place it directly over the flame to puff it up. Cook the other side over the flame until you see black spots, indicating it is done.
Remove the jowar roti and place it in a roti basket. Repeat the process with the remaining dough balls.
Serving Suggestions
Serve these delicious jowar rotis hot or warm, paired with a regional Indian vegetable dish or a legume curry. For added flavor, consider spreading a little oil, ghee, or white butter on top.