Aayi's Jowar/Jolad Roti (Gluten Free Indian Flat Bread)

Submitted by UmmBinat

"Gluten free but not corn free. This is an unleavened Indian flatbread which is made from Jowar, Sorghum here. The flour is gluten-free and so making these rotis (chapattis) is not as easy as making whole wheat rotis/chapattis. Despite not containing gluten, these are quite soft and have a somewhat nutty flavor. Traditionally, eaten for lunch or dinner with a dollop of unsalted home-made butter and garlic chutney, these rotis can be served with any vegetable curry. Recipe originally from http://www.aayisrecipes.com"

 

• Ready In: 40mins
• Ingredients: 3
• Yields: 6 roti
• Serves: 3

ingredients

• 1 cup sorghum flour (Jowar flour)
• 1 1⁄2 cups water
• salt

directions

1. Heat water and add salt.
2. When it starts boiling, add the flour and mix continuously till all the water is absorbed. Take off the heat.
3. When it is still hot, knead the dough on a flat board.
4. Spread using the rolling pin (For rolling, apply dry flour as much as needed. If the roti breaks, make it into a ball again, apply some more flour and roll).
5. Fry on the heated tava (griddle made from cast iron, I use a cast iron frying pan).
6. Serve hot.

Reviews

[magpie diner]

This was a really unusual dough to work with, but pliable and forgiving, so I liked it. I also ended up using a lot more flour to make it into a kneadable dough, and then liberally added more flour for rolling out. As another reviewer mentioned, I would also like to know what the best way to cook them is - dry pan or not. I tried both ways and found a little oil made them cook better and puff up more. Once cooked they have a nice texture, so don't judge it by the dough. I wish I would have added some more salt to the dough, I only put a pinch in the water...should have been more like 1/2 tsp. I'm impressed that the leftovers are still soft and haven't turned into hard frisbees like my usual rotis do! thanks for sharing UmmBinat - this was my first time using this flour, I'm sure I'll try this recipe again.

 

[Iceland]

I loved them! I had them with curry tonight. I just was not sure about how thick they are supposed to be, mine was quite thick i guess, i will try to make them thinner next time, i bet that makes them even more flavorful. One more of your recipes i adore, thanks for sharing! Made for ZWT6

 

[WI Cheesehead]

I made 1 1/2 batch and added garlic powder. It made 10 breads. I would have preferred more detailed instructions on rolling and frying, like how thin, how much oil, do you fry on both sides and for how long? I fried both sides, about 2 minutes a side. I just read Mamasarah's review and she says to fry in a dry pan. Will have to try that next time. The flavor was very good, and we have lots of sorghum. Will make again, maybe adding some more seasoning to the dough. I did use a little more dough to make it kneadable. Thanks.

 

[Mia in Germany]

This worked great, thanks! As I don't have access to sorghum here, I used finger millet (ragi or kurakkan flour), but it worked great with that, too. Thanks for posting! Made for Healthy Choices ABC.

 

[MAMASARAH]

Wow, thank you so much for posting this! I've recently had to learn how to re-think cooking as we have had to become gluten free and dairy free as well as soy and arificial anything free as well. This was really good with homous b'tahini and olives. It even made a "pocket" , Simple but good. It even pleased my husband which is no small feet. Just be sure to flour your work surface and the dough liberally, and fry it in a dry pan. I used a cast iron pan as well.