Jowar Bhakri (Soft Sorghum Flatbread)
Hand-patted jowar sorghum bhakri with a hot-water knead for soft, crack-free gluten free rotis. Weeknight friendly.
Equipment
- Cast iron tawa or flat griddle
- Clean cotton kitchen cloth (optional, for pressing while roasting)
Ingredients
For the dough
- 2 cups jowar flour sorghum flour; fresh flour works best
- About 1 1/4 cups hot water (adjust as needed)
- 1/2 tsp fine salt
- 1 tsp oil or ghee optional, for softer dough
- Extra dry jowar flour for dusting
To serve
- Ghee for brushing (optional)
Instructions
Make and rest the dough
- In a wide bowl, mix jowar flour and salt. Add hot water gradually, stirring with a spoon first. When cool enough to handle, knead with your palm for 2 to 3 minutes until the dough feels smooth and moist, not sticky.
- If you see dry cracks, sprinkle 1 to 2 tsp warm water and knead again.
- Cover and rest 5 minutes.
Shape the bhakri
- Divide into medium lemon-sized balls. Keep covered with a cloth.
- Pat each ball by hand on a lightly dusted surface into a 5 to 6 inch disc, rotating as you go. Or place dough between parchment or a cut zip-top bag and press or roll gently; peel slowly.
- Keep thickness even so it roasts uniformly.
Roast
- Heat a tawa on medium-high. Cook the bhakri until pale spots appear and edges look slightly dry, then flip.
- Cook the second side a little longer, flip again, and press gently with a cloth or spatula to encourage puffing. Optional: finish a few seconds on direct flame if you are comfortable.
- Stack in a cloth-lined container. Brush with ghee if using. Keep covered so they stay soft.
Notes
Dry dough: add warm water a teaspoon at a time, knead, rest 3 minutes covered.
Hard bhakri: preheat the tawa well; do not overcook on low heat.
Vegan: skip ghee and use neutral oil to brush.
Storage: refrigerate up to 2 days in an airtight container. Reheat on a hot tawa 20 to 30 seconds per side with a brush of water or ghee.
Tried this recipe?Let us know how it was!