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Gluten free jowar roti on a plate with ghee.
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4.50 from 2 votes

How To Make Soft Jowar Roti (Jolada Rotti)

Make soft, thin jowar roti or sorghum roti with this easy to follow recipe with tips!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Diet: Vegan, Vegetarian
Keyword: jowar roti, sorghum roti
Servings: 8 roti
Calories: 25kcal
Author: Shilpa Joshi

Equipment

  • 1 Pot

Ingredients

  • 1½ 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.
    Water, oil, jowar flour, and salt in a pot.
  • Resting: Cover and let sit for 10 minutes.
    Mixed dough in a pot.
  • 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.
    Soft dough for jolada rotti.
  • 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 
    Sorghum flour dough ball with sorghum flour sprinkled on top.
  • 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.
    Rolling out a jowar roti on a rolling board with a pin.
  • 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.
    Fluffed up jowar roti on gas.
  • Serve: Once cooked, spread a little ghee and serve right away.
    Ghee spread on a sorghum roti.

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: 25kcal | Protein: 0.01g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 6mg | Sodium: 196mg | Potassium: 0.04mg | Calcium: 1mg | Iron: 0.002mg