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Jowar/ white millet Roti (Indian Sorghum bread)

Servings: 2-3
Kneading time: 7 minutes.
Rolling time: 2 minutes (each).
Cooking time: 3-4 minutes (each).
Total time: 13 minutes.

Jowar/ white millet Roti (Indian Sorghum) is one of the India’s and Africa’s ancient food grain, an important millet used as food not only in India but worldwide; one can eat this on daily basis, power house of essential nutrients and good amount of fiber too, it prevents problem like gas, constipation and overweight.

Nowadays it is cultivated not only in India, Nepal and Africa but worldwide due to high demand for sorghum (Jowar). ‘Jowar Roti/ Bhakhari’ is more popular in Indian states like Maharashtra, Rajasthan, and Gujarat.

So, if you wish to manage your weight in this summer go with this recipe, which has cooling properties too…

Ingredients:

Jowar (sorghum) flour: 2 cup
Jowar flour/wheat flour: ¼ cup (for rolling)
Salt: 1 teaspoon (as per taste)
Hot water: 2 cups

Preparation:

Take a wide vessel; put flour and salt, mix well. Knead the mixture with help of hot water by putting it in small quantity. Knead the dough about 4-5 minutes; you can knead this in food processor too.

Method:

Divide the dough into 4-5 parts with wet hand; here I made Roti with wet palm (without using rolling pin) on kitchen chopping board (you can use cooking sheet) as shown in the photo. It will be approximately twice thicker than normal chapatti.
Put prepared ball over the 1 tablespoon of flour on the chopping board; flatten the bread slowly in a circular motion.
Another way to make Roti with both hands with dampen palm, pat each ball between dampened palms to make a Roti of medium thickness but it requires lot of practice.
Take a tawa (griddle), when it becomes hot (a bit hotter); Place the rolled Roti on this. Cook for a minute till it changes the colour (should be ¼ cooked), Turn the other side and cook it (this should be little more cooked than the 1^st side), brown spot should be visible.
Now turn the side of Roti on the tawa or you can roast Roti directly on the flame (hold the Roti with tongue and keep the Roti on flame from 1^st side) turn and roast all around as per your taste.
Now “Jowar/ white millet Roti (Indian Sorghum bread)”, is ready, smear ghee/butter to keep them soft, ghee enhanced the taste and flavour also. It can be served with Baigan Bhurta, avocado salsa and/or garlic chutney.