Soft and delicious, you will enjoy these jowar flour (sorghum flour) rotis with any main dish. In this jowar roti recipe, I've added boiled potato and seasonal methi (fenugreek) leaves for extra softness, taste and nutrition.
Course: Bread, Main Course
2cupsJowar flour / Sorghum flour
½ cup potato, boiled and grated
½ cup fresh fenugreek leaves
½ tbsp gingergrated
Boil one medium sized potato. Once it is cool enough, peel and grate. I always prefer grating potato when adding it to dough flour as it ensures there are no big pieces. You can also mash them nicely with your fingers or fork.
Wash the fenugreek leaves under running water. Squeeze out all excess water and roughly chop the methi leaves.
In a big mixing bowl, combine together jowar flour, grated potato, methi leaves, ginger and salt. Combine the mixture by rubbing together with your fingers until it is crumbly.
Slowly add warm water, little by little, and knead into a soft dough. Divide the dough into 6-8 small balls.
Put a flat pan or tawa on medium heat.
Take one dough ball. Dust it with dry jowar flour and place between two clean plastic sheets. Lightly roll it to a flat bread. Since jowar or sorghum flour has no gluten, rolling the dough into flat roti is a bit difficult as the dough breaks easily. That's why I use plastic sheets to roll jowar roti or other millet rotis like Bajra roti.
Carefully place the rolled jowar roti on the hot pan and return to rolling the next one.
After a minute, flip the jowar roti. Press down with a cloth and cook until the under side has golden brown spots. Flip again and cook both sides till done.
Repeat with other dough balls and serve hot with dal and sabzi. You can also smear the hot jowar rotis with some ghee.
The same recipe can be used to make rotis or breads with other gluten free millet flours like ragi (finger millet), rajgira (amaranth), kuttu (buckwheat), and singhada (water chestnut).