Jowar Roti (Sorghum Flatbread)
Soft, gluten-free jowar roti made with just 3 ingredients — jowar flour, boiling water, and salt. A traditional Indian flatbread ready in under 20 minutes.
Equipment
- Tawa or flat cast-iron pan
- Parchment paper
Ingredients
For the Dough
- 1 cup jowar flour sorghum flour
- ½ cup boiling water
- ¼ tsp salt
- Pinch of ajwain (carom seeds) (optional)
For Serving
- 1 tsp ghee or oil for brushing optional
Instructions
Make the Dough
- Bring ½ cup water to a full boil.
- Combine jowar flour and salt in a mixing bowl. Add ajwain if using.
- Pour boiling water over the flour and mix immediately with a spoon until it comes together into a shaggy dough.
- Once cool enough to handle, knead briefly until smooth and pliable. Add 1 tsp more hot water if dough feels dry or cracking.
- Cover with a damp cloth and rest for 5 minutes.
Shape the Rotis
- Divide dough into 4 equal portions and roll into smooth balls.
- Place one ball between two sheets of parchment paper and roll gently into a circle about 6–7 inches across. Or wet your palms and hand-pat the dough into a circle on a flat surface.
Cook
- Heat a tawa over medium heat until hot.
- Place the roti on the tawa and cook for 1–2 minutes until the surface looks dry and small brown spots appear on the bottom.
- Flip and cook the second side for 1–2 minutes.
- Optional: using tongs, hold the roti briefly over a direct low flame for 15–20 seconds per side until it puffs slightly.
- Remove from heat, brush with ghee, and serve immediately.
Notes
Hot water is essential. It gelatinizes the starch in jowar flour, making the gluten-free dough pliable. Warm or cold water will result in cracks.
Different brands of jowar flour absorb water differently, so adjust by adding 1 tsp at a time.
Best eaten fresh. To store, wrap in a kitchen towel in an airtight container at room temperature for up to 1 day. Reheat on a dry tawa.
Dough can be made ahead and refrigerated for up to 24 hours.
For kids, serve warm with yellow moong dal and a small drizzle of ghee.
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