Jowar ki Roti is an unleavened Indian bread made with Jowar Flour or Sorghum. The roti is a speciality of Maharashtra.
Jowar ki Roti is also called Jwarichi Bhakri, the same roti is popular in Karnataka as Jolada rotti. We Sindhi’s also make a similar roti with a slight variation and call it Jowar jo Dohdoh. Indian Cuisine has a lot of diversity, yet we see a lot of similarity in some of the traditional dishes among different states.
Jowar ki Roti is quite soft, unlike the Sindhi Dohdoh which is nice and crisp. To make a soft Jowar ki Roti, we need to boil the water in a non-stick pan, add the flour to it and mix well. Once the flour cools down, it should be kneaded into a soft dough. Make sure that the roti’s are made immediately after kneading the dough, else the moisture is lost and it becomes difficult to roll the rotis. I remember a similar method is followed while making the Pathiri, a bread from the Malabar region of Kerela.
Rolling the roti traditionally is a skill as it is rolled between two hands, but one can surely use a rolling pin or even roll it between two plastic sheets. Once rolled cook it on medium flame on a griddle, once it has cooked a little in both sides, it is roasted on the open flame till it puffs up and brown spots appear. Smearing it with ghee is totally optional If one has a coal sigri or chulah, and the roti is made on a clay griddle the flavour of the roti is to die for.
The Jowar ki Roti is gluten-free and very satiating. It keeps you full for a long time. Serve this healthy roti with any curry, though it tastes awesome with Thecha or any Maharashtrian Curry. My hubby enjoys it with Sindhi bhajis also. I made this roti with a Maharashtrian Rustic Meal. which is a part of the Thali and Platter Festival.
Jowar ki Roti
1 cup Jowar flour
Salt to taste
Take a pan, add water and salt and bring the water to a boil.
Reduce flame to low, gradually add jowar flour to the water and mix.
Stir continuously while adding the flour, making sure no lumps are formed.
Switch off the flame and cover the dough for about 5 minutes.
Remove the lid, transfer the mix to a big tray or kitchen counter.
Spread the mix for cooling.
Let cool a little till you can handle it which should take about 5 minutes.
Grease your hands with oil and knead the mix until a soft pliable dough is formed. Do not add any water.
If the dough is hard then wet your hands with warm water and knead again.
Divide the dough into balls of the required size.
Take a ball of dough, flatten it slightly and place it on a dusted rolling board.
Roll the roti either by patting with hands, or use a rolling pin.
You could even roll between two plastic sheets.
Heat a non-stick griddle, place the roti on it.
Cook till small blisters appear on the roti, turn over and cook again for a few seconds.
Now cook on an open flame till the roti puffs up.
Remove the roti and place it in a kitchen napkin.
Make rest of the roti’s in a similar manner.
Make sure to wipe the griddle in between so it is clean from any dusted flour on it.
Here are some other Maharashtrian Flatbread Recipes –
Day 6 Parathe wali Gali ki Thali
Day 6 Kaddu ki Khatti Meethi Sabzi
Day 7 Sindhi Meal
Day 7 Sev ka Raita
Day 8 A Meal from Kerela
Day 8 Nadan Urulaizhangu Curry
Day 9 Chettinad Wedding Spread
Day 9 Potato Masala
Day 10 Bengali Vegetarian Thali
Day 10 Anarosher Chutney
Day 11 Gujarati Farsan Platter
Day 11 Dudhi na Muthiya
Day 12 Pakora Platter
Day 12 Stuffed Whole Onion Pakora
Day 13 Chatpati Chaat Platter
Day 13 Chatpati Chole ki Chaat
Day 14 Sindhi Breads
Day 14 Aatey jo Chilro
Day 15 Udupi Tiffin Recipes
Day 15 Sada Dose
Day 16 Marashtrian Mix Platter
Day 16 Matar ki Karanji
Flatbread Special Thalis
Day 17 Maharashtrian Rustic Thali