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
- Heat water and add salt.
- When it starts boiling, add the flour and mix continuously till all the water is absorbed. Take off the heat.
- When it is still hot, knead the dough on a flat board.
- 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).
- Fry on the heated tava (griddle made from cast iron, I use a cast iron frying pan).
- Serve hot.