Jowar Rotti

1. 1
   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.
2. 2
   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.
3. 3
   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.

4. 4
   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.
5. 5
   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.
6. 6
   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.
7. 7
   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.
8. 8
   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.

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