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

READY IN: 40mins
Recipe 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

Top Review by 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.

Ingredients Nutrition

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.

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