Jowar Roti (Indian Sorghum Flatbread)

Name: Jowar Roti (Indian Sorghum Flatbread)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 cup pearled sorghum flour, plus more for rolling; ¼ teaspoon kosher salt; ¾ cup water, boiling; 2 tablespoons ghee, more as needed for cooking

Prep Time

5 Minutes

Make Time

20 Minutes

Yield

4 to 6 Servings

Sorghum Form

Flour

Roti is a classic unleavened flatbread that has been made in India for thousands of years and remains a staple across India to this day. Roti comes in many forms and the types of roti eaten across India vary depending on the grains available to each region.

Sorghum, known as jowar in India, has been cultivated in India for thousands of years.. Jowar roti is one of the most consumed flatbreads in India for its drought resilience in farming, as well as its robust nutrition profile.

Serve these sorghum roti with your favorite curries, chutneys or meats.

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Ingredients

1 cup pearled sorghum flour, plus more for rolling
¼ teaspoon kosher salt
¾ cup water, boiling
2 tablespoons ghee, more as needed for cooking

Instructions

In a medium mixing bowl, combine the sorghum flour and kosher salt. Carefully stir in the boiling water, mixing to combine. Let sit for 5 minutes.
Knead the rested mixture to form a smooth dough, then divide into 4 to 6 golf ball sized portions. Cover the divided dough with a damp towel to keep moist.
Dust sorghum flour over a flat work surface, lightly dust your hands with sorghum flour and begin to press out the dough balls with your hands, pressing them thin (about ¼-1/8 inch), adding more flour and flipping as needed to keep from sticking to the work surface.
Pre-heat a medium-sized sauté pan or cast-iron skillet over medium-high heat and add the ghee to the pan. Once the ghee is melted, gently lift the roti and add it to the pan, brushing off any excess flour. Brush the top of the roti with water while the bottom side cooks, cover and cook for 1 minute. Flip and cook for 1 minute longer. The roti should be lightly browned and charred on each side, cook slightly longer if needed.
Remove the roti from heat and lightly brush with ghee. Cover or hold warm in a container or tortilla warmer and serve with your favorite Indian curries or chutneys.