Jowar Roti

1. 1
   boil · ~3 min

   Heat the water.

   Bring the water to a hot but not vigorously boiling stage. It should be hot enough to help the flour bind easily.

   TIPVery hot water makes jowar dough easier to bring together without cracks.
2. 2
   mix · ~5 min

   Mix the flour, salt, and hot water.

   1.Place the jowar flour and salt in a wide bowl.

   2.Pour in most of the hot water little by little.

   3.Mix with a spoon or fingertips until the flour looks evenly moistened.

   4.Add the remaining hot water only if needed to form a soft mass.
3. 3
   knead · ~5 min

   Knead the dough.

   When cool enough to handle, knead the warm dough for 2 to 3 minutes until smooth and soft. Divide it into 8 equal balls and keep them covered so they do not dry out.

   TIPIf the dough feels dry, wet your palm lightly and knead again instead of adding too much extra water.
4. 4
   prep · ~10 min

   Pat or roll the rotis.

   1.Dust one dough ball lightly with jowar flour.

   2.Flatten it gently with your fingers on a board or parchment.

   3.Pat outward into a thin round roti, or roll gently with a rolling pin.

   4.Repeat with the remaining dough balls, keeping shaped rotis covered.

   TIPHandle gently and patch small cracks with damp fingertips before cooking.
5. 5
   fry · ~8 min

   Cook the rotis on a hot tawa.

   1.Heat a tawa over medium-high heat until evenly hot.

   2.Place one roti on the tawa and cook until small spots appear on the surface.

   3.Flip and cook the second side until light brown spots form.

   4.Flip once more and press gently with a cloth or spatula until the roti puffs in places.

   TIPDo not cook on low heat or the rotis may turn dry and stiff.
6. 6
   garnish · ~1 min

   Brush with ghee.

   Apply a very light smear of ghee on the hot rotis if using. Stack them in a covered container or cloth-lined basket to keep them soft.

7. 7
   serve

   Serve the jowar rotis warm.

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