Jowar Roti is a type of traditional Indian flatbread made from Sorghum Flour. Sorghum flour is naturally gluten-free and easily can be incorporated into a gluten-free diet. Serve with traditional Indian curries and chutneys.
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients
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1/4 Teaspoon Fine Sea Salt
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2 Cups Hot Water
Directions
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Place sorghum flour and salt into large mixing bowl. Slowly pour hot water into bowl, one teaspoon at a time, while stirring flour, making sure water is well-incorporated. Resulting dough should be smooth and not sticky. Divide dough into 8 equal sized balls.
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Using rolling pin, roll out one dough ball on floured surface until dough is approximately 3 inches in diameter. Using fingertips, begin pressing dough outward gently, rotating dough while pressing down to ensure even thickness throughout.
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When dough is flattened to about 7 inches in diameter, cook on hot skillet for about 45 seconds. While dough is cooking, use brush to apply additional water to surface of dough. Flip dough and cook additional 45 seconds on other side.
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Remove from pan and cover with hot moistened dish towel. Repeat process with remaining dough balls. Serve immediately.