Gluten-Free Jowar Roti
Discover the wholesome goodness of Gluten-Free Jowar Roti, a nutritious flatbread made with the ancient grain sorghum. Perfect for those following a gluten-free diet, this soft and pliable roti features just a handful of ingredients—jowar flour, warm water, a hint of salt, and a touch of ghee or oil for cooking. The recipe emphasizes simplicity, with warm water ensuring the dough binds beautifully, and traditional techniques delivering a roti that's naturally flavorful and versatile. Ideal for pairing with hearty curries or vegetable sides, these rotis are a healthy, fiber-rich alternative to traditional wheat bread, making them an excellent choice for health-conscious and gluten-sensitive individuals alike. Enjoy the rustic charm and nourishing qualities of this easy-to-make Indian staple, fresh off the skillet!
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Recipe Information
Ingredients
- 2 cups Jowar (sorghum) flour
- 1.5 cups Warm water
- 0.5 teaspoon Salt
- 2 tablespoons Ghee or oil (for cooking)
Instructions
In a large mixing bowl, add 2 cups of jowar flour and 0.5 teaspoon of salt. Mix them well.
Gradually add 1.5 cups of warm water to the flour, stirring continuously with a spoon or your hand to form a soft dough. The warm water helps in binding the dough better.
Once the dough begins to come together, knead it with your hands until it's smooth and pliable. If the dough feels sticky, add a little jowar flour, one tablespoon at a time.
Divide the dough into 6 equal portions and roll each into a ball. Cover these dough balls with a damp cloth to prevent them from drying out.
Take one dough ball, place it on a clean surface lightly dusted with jowar flour, and gently flatten it with your hands to form a small disc.
Using a rolling pin, roll the ball into a flat circle of about 5-6 inches in diameter. If the edges crack, gently press them together.
Heat a tawa or flat skillet over medium heat. Once hot, place the rolled-out roti onto the tawa.
Cook the roti for about 1-2 minutes until small bubbles appear. Flip it using a spatula and cook the other side for another 1-2 minutes.
Apply a little ghee or oil around the edges while cooking to keep it moist and enhance flavor.
Once both sides are cooked and have light brown spots, remove the roti from the tawa.
Repeat the process with the remaining dough balls.
Serve hot with your favorite curry or vegetable dish.
Nutrition Facts
Calories |
1062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 181.5 g | 66% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 0.0 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 908 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
