jowar roti | jolada roti | gluten-free flatbread

Jowar or sorghum is a wonderful ingredient to cook with if you are looking for gluten-free alternatives. Jowar bhakri is a classic indian flatbread , traditionally eaten in state of Maharashtra with some thecha and dry sabzi. It is also called as jolada roti in neighbouring state of Karnataka. Millet rotis are well known in kitchens of North Karnataka. While the Sindhi Juar jo dodha is thick pancake, jwarichi bhakri is much like the soft roti or chapati. I remember having this in Jaisalmer at a dhaba in winter months many years back and it has been a lovely food memory ever since.

This can be eaten instead of wheat roti if you are trying to control sugar in your diet or are a diabetic. Indian cuisine has millet recipe for each weeknight. They are a fantastic way to up your energy. If you would like to increase millet flours in your diet read our glossary. These healthy roti is soft  like ragi chappati and can be eaten with any easy stir fry like thotakura or amaranth greens , any veggies or aloo matar curry. Just like regular rotis, they are soft and thin ragi chapatti or finger millet roti, jowar ki roti and bajra roti (pearl millet flat bread) give a good alternative. Once you get the flow, they will be the easiest roti you have made. It is perfect with spicy curries and some pickle.

health benefits of sorghum

• It has lesser carbs than wholewheat roti.
• It helps reduce inflammation
• Helps prevent cancer
• Safe for celiac disease
• Helps aid weight loss.

Ingredients

• jowar atta / sorghum flour
• warm water
• ghee / olive oil if vegan
• salt optional

See recipe card for quantities.

Instructions

• In hot boiling water and add some oil or ghee in a saucepan. Now add jowar flour to it and you may add salt optionally.

• mix well until you can knead the soft jowar dough ball with your hand or using spoon.

• Take a small portion of rotti dough. Roll into a thin flatbread using parchment paper and rolling pin after applying little flour. Repeat for the remaining sticky dough. Let it cook on a hot pan with a heavy bottom or cast iron tava.

• Flip and cook once its cooked on one side completely. If you flip early it will break.

• Flip using a pair of tongs and cook on both sides and roti puffs, until you get little brown spots on both sides. You can move to cook it over the fire

• It will start rising up , once cooked on both sides,take it off from the heat.

Hint: If you are vegetarian, you can add a dollop of white butter on top.

Substitutions

Similar to jowar bhakri, you can make gluten-free rotis like ragi flour to make ragi roti, bajra roti etc. You can also make a thick flatbread like Sindhi jowar doda (sorghum flatbread).

Storage

Store the dough in an airtight container for 2-3 days. You can also store roti in an aluminium foil and reheat it before you consume.

Top tip

Always use warm water to make jowar dough.

Related recipes

• Jowar idli

Conclusion: plain jowar roti or sorghum roti is a perfect alternative to whole wheat flour rotis. Different types of millets help you have a healthy choice if you want to have gluten-free flatbread each day or need help with controlling blood sugar levels.