Jowar Roti (Soft Sorghum Flatbread)
The softest millet roti you'll make. Jowar flour kneaded with hot water produces pliable flatbreads that don't crack — the classic Maharashtra bhakri technique.
AI concept illustration — recipe is illustrative / pending kitchen testing
Ingredients
- 1 cup jowar flour, plus extra for dusting
- ¾ cup boiling water
- Pinch of salt
- Ghee to serve
Method
- 1
Place jowar flour and salt in a wide bowl. Pour boiling water slowly over the flour while stirring with a wooden spoon.
- 2
Once cool enough to touch, knead with your hands into a smooth, soft dough — the hot water is what makes it pliable.
- 3
Divide into 4 equal balls. Keep covered with a damp cloth.
- 4
Roll out between two sheets of lightly floured parchment into a 6-inch round (jowar is delicate — roll gently).
- 5
Heat a dry tawa on medium-high. Cook each roti 2 minutes per side until light brown patches appear.
- 6
For the last 15 seconds, hold directly over an open flame for a slight char — this is traditional and adds flavour.
- 7
Brush with ghee and serve immediately.