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A rustic, gluten-free flatbread from Gujarat with a uniquely earthy and nutty flavor. Traditionally patted by hand and cooked on a clay tawa, this wholesome rotlo is best enjoyed hot with a dollop of ghee and jaggery.
Prepare the Dough
Knead Individual Portions
Shape the Rotlo
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A rustic, gluten-free flatbread from Gujarat with a uniquely earthy and nutty flavor. Traditionally patted by hand and cooked on a clay tawa, this wholesome rotlo is best enjoyed hot with a dollop of ghee and jaggery.
This gujarati recipe takes 35 minutes to prepare and yields 4 servings. At 284.06 calories per serving with 7.08g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Rotlo
Serve
Add 1/2 teaspoon of ajwain (carom seeds) and 1 teaspoon of white sesame seeds to the flour before kneading for added flavor and texture.
Mix in 2 tablespoons of finely chopped fresh fenugreek leaves (methi) or cilantro into the dough portion before kneading.
Add 2-3 tablespoons of grated bottle gourd (lauki) or carrot to the dough. Squeeze out excess water from the vegetable and reduce the amount of water used for kneading.
Jowar is an excellent grain for individuals with celiac disease or gluten intolerance, providing a safe and nutritious alternative to wheat-based breads.
The high fiber content aids in digestion, promotes a feeling of fullness to help with weight management, and helps maintain a healthy gut microbiome.
As a complex carbohydrate with a low glycemic index, jowar releases sugar into the bloodstream slowly, preventing sharp spikes and making it beneficial for diabetics.
Sorghum contains phytochemicals like phenolic acids and flavonoids, which act as antioxidants, helping to combat oxidative stress in the body.
Yes, it is very healthy. Jowar is a gluten-free whole grain rich in fiber, protein, and essential nutrients like magnesium and iron. It has a low glycemic index, making it an excellent choice for managing blood sugar levels.
A single Jowar no Rotlo (made from this recipe) has approximately 110-120 calories without ghee. Adding a teaspoon of ghee will add about 45 more calories.
This usually happens for two reasons: the dough is too dry, or it wasn't kneaded enough. Make sure to knead each portion for a full 2-3 minutes until it's very smooth and pliable. Add a few drops of water if it feels dry.
It is not recommended. Jowar dough is gluten-free and tends to dry out and become stiff very quickly, making it impossible to shape. It's best to prepare the dough just before you plan to cook the rotlos.
A rotlo may not puff if the tawa wasn't hot enough, the rotlo's thickness is uneven, or if there's a small tear or hole which lets the steam escape. Ensure even patting and a properly heated tawa.
It pairs wonderfully with traditional Gujarati and Kathiyawadi dishes like Baingan Bharta (lasaniya bateta), Sev Tameta nu Shaak, or any spicy curry. For a simple meal, it's delicious with a dollop of ghee, a piece of jaggery, and garlic chutney.