Jowar Rotti
A rustic, gluten-free flatbread from Karnataka and Maharashtra made entirely with jowar flour. These rottis are earthy and slightly nutty, cooked on a hot tawa and puffed over an open flame for a soft, pliable texture. Best enjoyed hot with a dollop of butter, spicy brinjal bharta, or a simple dal.
For 4 servings
- prep · ~3 min
Boil the water for kneading.
Bring 1.5 cups of water to a rolling boil. The water must be very hot when mixing with the flour to help bind the gluten-free dough.
TIPHot water is essential—cold water will make the dough crumbly and impossible to roll. - mix · ~5 min
Prepare the jowar dough.
1.Add jowar flour and salt to a large mixing bowl.2.Slowly pour in the hot water while mixing with a wooden spoon.3.Once cool enough to handle, knead with your hands into a smooth, soft dough.4.Cover with a damp cloth so it doesn't dry out.TIPThe dough should be pliable but not sticky. If cracks form, sprinkle a few drops of warm water. - prep · ~2 min
Divide and shape the dough balls.
Divide the dough into 8 equal lemon-sized portions. Roll each into a smooth ball without cracks and keep covered.
- other · ~2 min
Pat or roll the rotti.
1.Flatten a dough ball lightly with your palm.2.Use dry jowar flour as dusting to prevent sticking.3.Gently pat and rotate the dough on the board using your palm or a rolling pin until it forms a 6-inch thin disc.4.Use light pressure to avoid tearing.TIPUsing your palm to pat is the traditional method and gives better results than a rolling pin with this delicate dough. - fry · ~1 min
Cook on the tawa.
1.Heat a cast iron tawa over medium-high heat.2.Gently lift the rotti and place it on the hot tawa.3.Cook for about 30 seconds until small bubbles appear.4.Flip and cook the other side for another 30 seconds. - roast · ~1 min
Puff the rotti over direct flame.
1.Use tongs to remove the rotti from the tawa.2.Place the first side directly over a medium open flame.3.It will puff up in seconds. Flip to the second side for a moment.4.Remove immediately. Don't blacken it.TIPIf you don't have a gas flame, press the rotti gently with a clean kitchen towel on the tawa—it will puff slightly. - garnish · ~1 min
Brush with ghee and serve hot.
Immediately brush the hot rotti with a little ghee so it soaks in. Stack them in a casserole lined with a cloth or serve right away.
TIPJowar rotti hardens as it cools—serve immediately with curry, chutney, or brinjal bharta. - serve
Repeat and serve fresh.
Repeat with the remaining dough balls. Serve the rottis hot, ideally one at a time, with a generous knob of white butter or alongside spicy brinjal curry.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Knead the dough while it's still warm for a smoother, more pliable texture.
- 2If the dough cracks while rolling, dip your fingers in water and lightly pat the cracks.
- 3Use a well-seasoned cast iron tawa for even heat and better puffing.
- 4Don't skip the open-flame puffing step—it gives the rotti its signature soft, airy texture.
- 5Stack cooked rottis in a cloth-lined casserole to keep them warm and flexible until serving.
- 6Brush ghee immediately after cooking so it absorbs into the hot surface, not after it cools.
- 7For leftover rottis, reheat directly on a tawa or over a flame for 10 seconds per side.
Adapt it for your goals.
Spiced Rotti
Add 1/2 tsp cumin seeds, 1/4 tsp turmeric, and a pinch of red chili powder to the dough for a flavourful, savoury twist.
Mixed Millet RottiMixed Millet Rotti
Replace 1/4 cup jowar flour with bajra (pearl millet) or ragi (finger millet) flour for a different earthy taste and varied nutrition.
Stuffed RottiStuffed Rotti
Roll the dough into a larger disc, place a spoonful of spiced mashed potato or onion-tomato filling in the centre, seal, and roll out carefully.
Oil Free RottiOil-Free Rotti
Skip ghee brushing entirely for a lower-fat version—the rotti remains delicious when eaten with a moist curry.
Why this is on our healthy list.
Naturally Gluten-Free
Jowar (sorghum) flour contains no gluten, making this rotti safe for those with celiac disease or gluten sensitivity.
Rich in Dietary Fiber
Whole grain jowar flour provides fiber that supports digestion and helps maintain steady blood sugar levels.
Good Source of Iron
Sorghum is naturally rich in iron, which is essential for healthy blood and energy metabolism.
Low Glycemic Index
Jowar has a lower glycemic index than refined wheat flour, making it a smarter choice for blood sugar management.
Frequently asked questions
The water wasn't hot enough or the dough dried out. Use boiling water, knead well, and keep covered with a damp cloth.
