How To Make Soft Jowar Roti (Jolada Rotti)

5 from 1 vote

Make soft, thin jowar roti or sorghum roti with this easy to follow recipe with tips!

Gluten free jowar roti on a plate with ghee.

Jowar roti is an easy to make gluten-free roti with this step-by-step jowar roti recipe. It can be rolled out thin like a roti or kept a little thicker like a Bhakri.

It is an unleavened Indian flatbread that is vegetarian, gluten-free, and can be made vegan.

It is a an alternative grain for roti instead of wheat flour. It’s gluten-free so perfect for those looking for Indian gluten-free diet recipes

Fluffy jowar roti on a plate.

What is jowar roti?

Jowar roti, jolada roti, or jowar bhakri is made with sorghum flour.  Sorghum flour is made by grinding whole grain sorghum into a fine powder It is a type of millet.  Millets are popular grains used often in Indian cooking.  

In addition to being gluten-free, sorghum flour is also a an alternative to wheat flour.

Other popular millets are bajra which you can use to make bajra roti or ragi for ragi roti and more millet rotis.

You may have heard it referred to as jawarichi bhakri, jawar ke roti, or jolada rotti.

Ingredients

Let’s break down the ingredients and their roles in making delicious jowar roti:

Jowar roti ingredients in small bowls on a marble top.

    Sorghum Flour (Jowar Flour):  Fine sorghum flour is the best type of flour for a perfect jowar roti.

    Salt: A few pinches of salt is added to enhance the flavor of the roti. It’s essential for balancing the overall taste of the flatbread. You can skip it if you prefer not to use it, but I think it makes a difference.

    Oil: A small quantity of oil is usually added to the dough. Oil helps in improving the texture of the dough, making it more pliable and easy to work with. It also contributes to the overall flavor and moisture content of the roti.

    Water: You need warm water or hot water to make dough when using a gluten-free grain. Adding water gradually while kneading the dough ensures that the correct consistency is achieved.  

    Ghee: Ghee, a type of clarified butter, is often brushed onto the roti while cooking. It adds richness and flavor to the flatbread. Ghee also helps prevent the roti from becoming dry during the cooking process.

Sorghum flour on a plate.
Fresh sorghum flour yields the best results.

Variations

If you add a few spices, you can make a tasty masala jowar roti.

How To Make Jowar Roti

Mixing: Place pot on the stove and add one cup water, salt, and ghee.

Ghee makes roti soft and easier to roll out.

Let water come to a boil, turn off the heat, and add the sorghum flour. Let it sit untouched for 2-3 minutes. Then mix the dough.

Water, oil, jowar flour, and salt in a pot.
Once salt, oil, and water comes to a rolling boil add the sorghum flour and let it sit two minutes.
Mixed dough in a pot.
The, mix the dough. Cover and let rest for 10 minutes.

Resting: Cover and let sit for 10 minutes.

Kneading: The dough should then be uncovered and transferred to a work surface.  Make sure it is near room temperature before touching and burning yourself.

Dough for jolada rotti on a plate.

Knead the dough well for 5 minutes. You will get a soft dough.

Kneading dough.
Soft dough for jolada rotti.

Dividing and shaping: Divide dough into equal portions (dough balls).

Cut dough into 7 or 8 pieces.
Divide dough.
Sorghum dough balls.
Form jowar dough balls.

Sprinkle a little jowar flour and coat the dough.

Dust the flour on a flat surface and the dough to roll the roti using a rolling pin, roll it with a very soft hand 

Rolling: Roll out the dough into a round shape on a rolling board.  Optionally, use the lid of a pot to make a perfect circle if you want (not needed). 

Sorghum dough ball with flour sprinkled on top.
Need dough ball and form ball. Flatten slightly. Coat with jowar flour.
Rolling out a jowar roti on a rolling board with a pin.
Roll out roti.

I used the lid of a pot as a cookie cutter to get the perfect circle.

Pot lid on a roti.
Optionally, use a pot lid to help make the perfect circle.
Circle dough cut out.
Works like a cookie cutter!
Rolled out jowar roti.

Cooking: On a warm tawa add the roti on medium heat. Spread a little water on top. After 30 seconds to 1 minute, you’ll see very small bubbles.  Then, flip the roti to cook the other side with a pair of tongs. 

Lightly press down to help the roti fluff up. Flip and cook on each side again, either on tawa or directly on flame. You will see light brown spots.

Roti on a tawa.
Cook on warm tawa on medium heat.
Fluffed up jowar roti on gas.
You’ll see light brown spots and it will fluff up a bit. Lightly press down with tongs or a napkin to help it fluff up.
Fluffy jowar roti on a plate.

Serve

Once cooked, spread a little ghee and serve right away.

Jowar roti with ghee on a plate.

Tips For Best Roti

New flour is key!! Use the Jowar flour within 2-3 weeks of buying. The older the flour the more difficult it is to make soft rotis.

Boil water: The dough is formed in a pot to help incorporate ingredients and form a good dough.

Rest: Give the dough time to rest, this will help form a softer dough.

Cover: Don’t forget to cover the dough as you are making the rotis one by one to prevent them from drying out.

Jowar roti on a rolling board.

Serving Suggestions

This gluten-free flatbread pairs well with a variety of dishes

  1. Vegetable Curries:
  1. Dal (Lentil Dishes):
  1. Paneer Dishes:
Ghee spread on a sorghum roti.

Storing Roti

Immediate Consumption: Jowar roti is best enjoyed when it’s freshly cooked. If you plan to eat it right away, simply keep it covered with a cloth or in a clean towel to retain its warmth and softness.

Here are some steps you can follow to store it:

  1. Short-Term Storage: If you have leftover jowar roti that you want to store for a day or two, follow these steps:
    • Allow the roti to cool down completely to room temperature before storing it.
    • Place them in an airtight container. This helps prevent moisture loss and keeps them from becoming dry.

  1. Refrigeration: If you need to store this millet roti for a longer period, you can refrigerate it. Follow these steps:
    • Allow the rotis to cool completely.
    • Wrap the rotis in plastic wrap or aluminum foil to prevent moisture loss and protect them from absorbing odors from the refrigerator.
    • Place the wrapped rotis in an airtight container or resealable plastic bags to provide an extra layer of protection.
    • Store the container or bags in the refrigerator. Jowar rotis can usually be kept in the refrigerator for up to 3-4 days.

  1. Freezing: For even longer storage, you can freeze jowar roti. Here’s how:
    • Allow the rotis to cool down completely.
    • Place a piece of parchment paper or plastic wrap between each roti to prevent sticking.
    • Stack the rotis and wrap them tightly in plastic wrap or aluminum foil.
    • Place the wrapped stack of rotis in a freezer-safe resealable bag or airtight container.
    • Label the container or bag with the date to keep track of the storage time.
    • Frozen jowar rotis can be stored for up to a few weeks.

Reheating Jowar Roti

  • If refrigerated, you can reheat them by placing them on a hot tawa or skillet for a short time on each side until they are heated through.
  • If frozen, thaw the rotis in the refrigerator overnight before reheating them as mentioned above.

It’s important to note that while storing jowar roti, its texture might change slightly due to the absence of moisture or the freezing process.

Gluten free jowar roti on a plate with ghee.

How To Make Soft Jowar Roti (Jolada Rotti)

Shilpa Joshi
Make soft, thin jowar roti or sorghum roti with this easy to follow recipe with tips!
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 8 roti
Calories 25 kcal

Equipment

  • 1 Pot

Ingredients
  

  • cup jowar flour 170g
  • ½ tsp oil
  • ½ tsp salt
  • 1 cup water
  • 3-4 tsp ghee for spreading on roti

Instructions
 

  • Mixing: Place pot on the stove and add one cup water, salt, and oil.
    Let water come to a boil, turn off the heat, and add the sorghum flour. Let it sit untouched for 2-3 minutes. Then mix the dough.
  • Resting: Cover and let sit for 10 minutes.
  • Kneading: The dough should then be uncovered and transferred to a work surface.  Make sure it is near room temperature before touching and burning yourself.
    Knead the dough well for 5 minutes. You will get a soft dough.
  • Dividing and shaping: Divide dough into equal portions (dough balls).
    Sprinkle a little jowar flour and coat the dough.
    Dust the flour on a flat surface and the dough to roll the roti using a rolling pin, roll it with a very soft hand 
  • Rolling: Roll out the dough into a round shape on a rolling board.  Optionally, use the lid of a pot to make a perfect circle if you want (not needed).  
    I used the lid of a pot as a cookie cutter to get the perfect circle. *See post for pictures.
  • Cooking: On a warm tawa add the roti on medium heat. Spread a little water on top. After 30 seconds to 1 minute, you’ll see very small bubbles.  Then, flip the roti to cook the other side with a pair of tongs. 
    Lightly press down to help the roti fluff up. Flip and cook on each side again, either on tawa or directly on flame. You will see light brown spots.
  • Serve: Once cooked, spread a little ghee and serve right away.

Notes

New flour is key!! Use the Jowar flour within 2-3 weeks of buying. The older the flour the more difficult it is to make soft rotis.
Boil water: The dough is formed in a pot to help incorporate ingredients and form a good dough.
Rest: Give the dough time to rest, this will help form a softer dough.
Cover: Don’t forget to cover the dough as you are making the rotis one by one to prevent them from drying out.

Nutrition

Calories: 25kcalProtein: 0.01gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 6mgSodium: 196mgPotassium: 0.04mgCalcium: 1mgIron: 0.002mg
Tried this recipe?Let us know how it was!

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