Here's the best-kept secret and the crown jewel among roti recipes...Sorghum roti!

The health benefits of this grain would trump any tandoori roti or traditional recipes for rotis.

Jowar or sorghum roti is a healthy and delicious gluten-free flatbread popular in Indian cuisine.

A plate is with jowar roti's on the table.

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It's made with sorghum flour, which makes it an excellent option for those on a weight loss diet or looking to control their blood sugar levels and blood pressure.

Preparing this gluten-free roti is not without challenges. There are some special tips and tricks to get the perfect texture and ensure the roti do not break down as you roll them.

The jowar roti recipe I have shared has some special tips and tricks to help you make soft, melt-in-your-mouth jowar rotis each and every time. With just a bit of practice, making jowar bhakri is relatively simple.

I'm no expert, so I typically stick with smaller to medium-sized rotis, yielding scrumptious results! Start your day with a healthy meal such as this sorghum roti!

Why this recipe works

The sorghum or jowar flour is gluten-free, making it perfect for those on a gluten-free diet.

It's an excellent source of fiber and other vitamins and minerals.

Sorghum is a healthy millet that is good in minerals like iron and zinc.

Popularly referred to as Jolada roti in north Karnataka, these vegan and gluten-free flatbreads are incredibly nutritious.

Like my gluten-free chapati, this roti also turned out great, and we enjoyed it with tofu makhani curry.

Instructions

A pot is with boiling water over the stove top.

Place a pot with 2 ¼ cups of water over high heat. Add salt and oil and bring it to a boil.

A pot is with hot water and sorghum flour.

Add the flour to the hot water and switch off the heat.

Mix well and keep covered for 5 minutes.

Transfer them to a large mixing bowl. Knead the flour until it turns into a soft dough.

A bowl is with round shaped jowr roti's soft dough.

Divide the dough into small portions and place it on a rolling board or flat surface.

A flat surface is with small sorghum roti dough.

Roll each piece out with a rolling pin.

Flattened sorghum roti dough is on the surface.

Using your hands, gently press and rotate the roti while adding a pinch of extra flour if needed to get a round shape.

For an alternative way to prepare it, take the dough ball and roll it between two parchment papers or a plastic sheet.

A tawa is with sorghum roti over the heat.

Heat a griddle or skillet over medium heat and place the roti on it.

Cook until brown spots appear on the bottom side. Flip the roti using a tong and cook until brown spots appear on the other side too.

Apply oil or vegan ghee on both sides and cook for 2 minutes or until it's cooked.

You’ve just made perfect, soft rotis that melt in your mouth. Serve it with curries, pickles, dips, or chutneys.

Tips

You can add a mix of flour such as bajra, finger millet, or whole wheat flour to make different variations.
If the roti starts to break as you roll it out, knead more warm water into the dough ball and start again.
Roll the roti on parchment paper before transferring it to a hot pan for effortless handling.
Adding layer upon layer of Rotis and covering them with paper towels or a kitchen towel will help ensure they remain soft.