Jonna Roti
A rustic, gluten-free flatbread made from sorghum flour. This wholesome and earthy-flavored roti is a staple in many Indian households, perfect with spicy curries and chutneys.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large, heatproof bowl, combine 2 cups of jowar flour and the salt. Mix well.
- c.Bring 1.5 cups of water to a rolling boil. It is crucial that the water is very hot.
- d.Carefully and gradually pour the boiling water into the flour mixture while stirring continuously with a wooden spoon or spatula until a shaggy, crumbly dough forms.
- e.Cover the bowl and let the mixture sit for 4-5 minutes. This allows the flour to absorb the steam and soften.
- f.Once the dough is cool enough to handle but still quite warm, begin kneading. Use the heel of your palm to knead for 5-7 minutes until the dough is completely smooth, soft, and pliable without any cracks.
- 2
Step 2
- a.Shape the Rotis
- b.Divide the warm dough into 8 equal portions and roll them into smooth balls between your palms.
- c.Keep the dough balls covered with a damp cloth to prevent them from drying out.
- d.Generously dust a clean, flat surface with dry jowar flour. Take one dough ball, flatten it slightly, and coat it in the dry flour.
- e.Using your fingertips and the palm of your hand, gently pat and press the dough, rotating it as you go, to form an even circle about 5-6 inches in diameter. Keep dusting with flour as needed to prevent sticking.
- 3
Step 3
- a.Cook the Rotis
- b.Heat a cast-iron tawa or a flat griddle over medium-high heat. The tawa should be hot before you start.
- c.Carefully lift the patted roti and place it on the hot tawa.
- d.Cook for about 45-60 seconds. You will see the color change slightly.
- e.Flip the roti. Now, dip a clean cloth or a silicone brush in water and lightly dab the surface of the roti. This creates steam and keeps the roti soft.
- f.Cook this side for another 60-90 seconds until small brown spots appear.
- 4
Step 4
- a.Puff and Serve
- b.Flip the roti one last time. Gently press the edges with a folded kitchen towel or a flat spatula to encourage it to puff up.
- c.Alternatively, for a fully puffed roti, use tongs to carefully lift the roti off the tawa and place it directly on a medium-high open flame for a few seconds until it inflates like a balloon. Flip quickly to cook both sides.
- d.Remove the cooked roti from the heat and, if desired, brush it with a little ghee.
- e.Place the finished roti in a casserole dish or a container lined with a cloth to keep it warm and soft. Repeat for all remaining dough balls.
- f.Serve immediately with your favorite curry, dal, or vegetable stir-fry.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using boiling hot water is the most critical step for a soft, pliable dough that won't crack.
- 2Knead the dough thoroughly while it is still warm to develop elasticity and achieve a smooth texture.
- 3Do not rest the jowar dough. Shape and cook the rotis immediately after kneading as it tends to dry out and become difficult to work with.
- 4If patting by hand is difficult, place the dough ball between two sheets of parchment paper and use a rolling pin to gently roll it out.
- 5Ensure your tawa is properly heated before placing the roti on it. A cold tawa will result in hard, dry rotis.
- 6The technique of applying a little water to the roti after the first flip is a traditional secret to making them extra soft.
Adapt it for your goals.
Herbed Roti
Add 2 tablespoons of finely chopped cilantro (coriander), mint, or dill leaves to the flour before adding hot water for a fresh, aromatic flavor.
Spiced RotiSpiced Roti
Incorporate 1/4 teaspoon of cumin powder, 1/2 teaspoon of carom seeds (ajwain), or 1 finely chopped green chili into the dough for a mild spicy kick.
Vegetable RotiVegetable Roti
Mix in 1/4 cup of finely grated carrot, beetroot, or blanched and chopped spinach into the dough for added nutrition and color.
Why this is on our healthy list.
Naturally Gluten-Free
Perfect for those with celiac disease or gluten sensitivity, jowar offers a wholesome and safe alternative to wheat-based breads.
Rich in Dietary Fiber
Jowar is an excellent source of fiber, which aids in digestion, promotes a feeling of fullness to help with weight management, and supports a healthy gut.
Regulates Blood Sugar
With a low glycemic index, jowar releases sugar into the bloodstream slowly, making it an ideal choice for managing blood sugar levels and for individuals with diabetes.
Powerhouse of Nutrients
Sorghum is packed with essential nutrients like iron, magnesium, phosphorus, and B vitamins, which are vital for energy production and overall health.
Frequently asked questions
This usually happens for three reasons: 1) The water was not hot enough. 2) The dough is too dry; try adding a teaspoon of hot water at a time and knead again. 3) The dough was not kneaded enough to become smooth and pliable.