Originally posted September 29, 2015

Jowar Roti (Sorghum Flatbread)

Jowar Roti (Sorghum Flatbread) by Sarah Xiong


  • 9.5 oz water
  • 5.5 oz jowar flour, divided + extra for dusting
  • 1/4 + 1/8 tsp salt
  • optional:
  • 1 tbsp tumeric water (grated tumeric with water)
  • 1/4 tsp coriander
9 flatbread


Boil water and salt til rolling boil. Add 4.5 oz flour all at once, turn heat to low and stir vigorously for 5 minutes.

Sprinkle 1 oz reserve flour in bottom of stand mixer. Mix on medium for about 10 minutes til dough comes together in a ball and is cool to touch.

Divide into 1.25 oz balls and cover. Take one ball and roll in flour. Press down with one hand while holding the shape of the edges, so it doesn't crack, with the other. If it's too difficult to press gentle roll with a rolling pin and move dough often so it doesn't stick.

Heat skillet over medium heat. Put the "wetter" side down. Moisten the top with water. When water starts to evaporate flip over. Bake for another 2 minutes, or til the bread releases. Put directly over flame and let puff up.



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