JOWAR ROTI/BHAKRI (SORGHUM FLOUR INDIAN FLAT BREAD)

Soft and delicious, these jowar flour (sorghum flour) rotis/ traditional Indian flat bread go great with all Indian curries. Jowar is a complex carb and will be absorbed slowly in the blood stream and not cause a spike in insulin. Hence a good safe food for diabetics and also for those who want to live and eat healthy. Fiber Rich Jowar Roti for Weight Loss. These gluten free Jowar Rotis are a great way to add on fiber to your diet.

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In this jowar roti recipe, I am showing simple and easy way by using rolling pin/belan.

Ingredients

• 5 cups Jowar / Sorghum flour

• 1 cup ragi/ finger millet flour

• 1 tsp sea salt

• Water (Boiling hot water if you are using readymade flour/old flour)

Step by step recipe

• Combine together all the ingredients one by one - 5 cup Jowar flour, 1 cup ragi flour (finger millet), salt, and water (use hot water if you are using readymade flour) in a bowl to make a soft dough

• Knead for a minute. You don't have to knead the dough too much or rest if you are using room temperature water. But if you are using boiling hot water keep it rest for 2-5 mins.

• Divide into equal portions, place a tawa/griddle on high heat

• Take a Chakla and sprinkle some Jowar flour on it. A Chakla is the wooden platform on which chapati is made. You can also use a plate instead of a Chakla because you will be flattening the roti with your hand and not with a rolling pin.

• Take one of the portions of dough and roll it between your palms to form a spherical shape. Place it on the Chakla. Smother the dough in flour. You don't want it to stick to the surface because it tears very easily.

• Start to flatten the dough out by pressing it down using your fingers. Go slow initially and use a lot of flour and move the roti around / turn it over to make sure it does not stick. Once the roti starts to get bigger, you can use less flour and work faster.

• You just need to be careful initially. Keep flattening and moving around until you have a 7 - 8 inch disk. The thickness should be uniform as much as possible. This will help it puff up later.

• Carefully place the rolled jowar roti on the hot tawa. Put one table spoon of water on top of the roti and immediately spread it around as much as possible using your fingers.

• After 2 - 3 minutes, turn the roti over and cook for another 2 - 3 minutes on the other side. The roti might stick a bit due to the moisture on this side. You can use a spatula to free it up

• Transfer the roti onto burner and hold it over the naked flame. The roti should puff up. Heat it for 10 - 15 seconds on each side and repeat until the roti smells done.

Note:

• You can try this same recipe with other gluten free flours such as rice flour, rajgira (amaranth), kuttu (buckwheat), makka atta (cornmeal) and singhada (water chestnut)

• Hot water to be use for readymade flour

• Finer the flour better will be the rotis

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