Ingredients
Equipment
Method
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.