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Jowar Roti
Jowar Roti is a traditional Indian recipe for a classic flatbread made solely of pearl millet flour whose antecedents undoubtedly represent the original flatbreads of India. The full recipe is presented here and I hope you enjoy this classic Indian version of: Jowar Roti.
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Makes:
6
Rating: 
Tags : CurryVegan RecipesBread RecipesIndian Recipes
Traditional jowar rotis (also known as Jowar bhakris are the most common type of bhakri. The dough is prepared by mixing jowar flour with hot water and then flattened by hand. Traditional jowar bhakris were traditionally made with pearl millet flour, though they are just as commonly made with sorghum flour today. Traditional millets (of which pearl millet is one of the largest grains) represent some of humanity’s original domesticated grains (long before wheat was domesticated). This recipe therefore undoubtedly represents a continuation of humanity’s first breads (which is why I am also including this in my Ancient recipes collection). They remain a mainstay of Karnatakan and Maharashtrian cuisine.
Ingredients:
100g (1 cup) pearl millet (or sorghum) flour
180ml (¾ cup) hot water (or add as needed)
⅛ tsp sea salt (or 2 to 3 pinches of sea salt)
Method:
Preparing and Kneading the Dough
In a bowl sift in the jowar flour. Add 2 to 3 pinches of salt and mix with the flour, then add about 125ml (1/2 cup) hot water. With a spoon, mix the water with the jowar flour. Add the remaining 60ml (1/4 cup) water a little at a time, mixing after each addition until the dough comes together. Tip this dough onto a lightly-floured work surface and knead thoroughly. If the dough feels sticky or pasty, then add some more of the jowar flour. Cover the dough and set aside, until it cools to room temperature.
Rolling out the Jowar Rotis
Divide the dough into pieces and make small to medium sized balls. Sprinkle a decent amount of jowar flour on your work surface or rolling board. Flatten a ball and place it on the flour then sift some more flour on top.
With the palms of your hands, lightly press the dough, as you rotate the roti. Add more flour if required. The roti will flatten as you turn and press. If you find this method difficult, you can roll the dough ball between two sheets of clingfilm (plastic wrap). You can also flatten the dough on a moist napkin.
Making jowar roti
Using a spatula gently lift up the roti, then transfer to a hot tawa with the floured (top) side facing you. Using your fingers spread some water all over the top surface of the roti
Let the base cook for a couple of minutes, then flip the roti. Allow this water-moistened side to cook till you see light brown spots (up to 5 minutes). Using a pair of tongs, lift the roti from the tawa, invert it and place directly on the burner or hob. The roti will begin to puff up. Using tongs, again invert the roti and cook on the other side.
When you see some black spots and the jowar roti is cooked well, take off the heat and transfer to a roti basket. Cook the remaining dough in the same manner.
Serve these jowar rotis hot or warm with a regional Indian vegetable or legume (bean) dish. If you want you can spread some oil or ghee or white butter on the roti before serving.
