How To Make Soft Sorghum Roti

5 from 12 votes

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

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Indian

Diet: Vegan

Allergen: Dairy free, Gluten free

Difficulty: Easy

Servings:

Calories: 234kcal

Place a pot with water over high heat. Add salt and oil and bring it to a boil.
2¼ cup water, 1½ teaspoon salt, 2 teaspoon olive oil
Add the flour to the hot water and switch off the heat. Mix well and keep covered for 5 minutes.
2 cups sorghum flour
Transfer them to a large mixing bowl. Knead the flour until it turns into a soft dough.
Divide the dough into small portions and place it on a rolling board or flat surface.
Roll each piece out with a rolling pin.
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.
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.

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.