Juwar no Rotlo
A rustic, gluten-free flatbread from Gujarat made with sorghum flour. This earthy, wholesome bread is traditionally patted by hand and cooked on a griddle, pairing perfectly with sev tameta nu shaak or baingan bharta.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Dough for One Rotlo
- b.In a wide plate (parat), take about 1/2 cup of jowar flour and a pinch of salt. It's crucial to make the dough for each rotlo individually, just before cooking.
- c.Gradually add a few tablespoons of warm water at a time. Mix the flour and water together.
- d.Begin kneading the dough using the heel of your palm. Push the dough away from you and pull it back. Continue this process for 3-4 minutes.
- e.The dough should become very smooth, soft, and pliable, with no cracks. If it's too dry, add a few drops of water; if sticky, add a pinch of flour. Form it into a smooth ball.
- 2
Step 2
- a.Shape the Rotlo
- b.Sprinkle a little dry jowar flour on a clean, flat surface or a rolling board (chakla).
- c.Place the dough ball on the floured surface and gently flatten it into a 2-inch disc.
- d.Using your palm and fingers, start patting the dough gently while rotating it simultaneously. This takes practice. Keep the pressure even to form a uniform circle.
- e.Continue patting until you have a round rotlo about 5-6 inches in diameter and about 1/4 inch thick. For beginners, you can place the dough ball inside a large ziplock bag or between two sheets of parchment paper and press it evenly with your hands or a flat plate.
- 3
Step 3
- a.Cook the Rotlo
- b.Heat a clay or cast-iron tawa (griddle) over medium-high heat. The tawa must be hot before you place the rotlo on it.
- c.Carefully lift the patted rotlo, supporting it with your palm, and place it on the hot tawa.
- d.Cook the first side for about 30-45 seconds, just until the color changes slightly and it sets.
- e.Flip the rotlo with a spatula. Cook the second side for 1-2 minutes, until light brown spots appear.
- f.Flip it one last time. Now, gently press the edges of the rotlo with a folded kitchen towel or a flat spatula. This will help it puff up beautifully.
- g.Alternatively, for a fully puffed rotlo, use tongs to lift the semi-cooked rotlo and place it directly on a medium gas flame for a few seconds until it balloons up. Flip to cook both sides evenly on the flame.
- 4
Step 4
- a.Serve Hot
- b.Remove the cooked rotlo from the heat and place it on a serving plate.
- c.Generously apply ghee on the top surface while it's still hot.
- d.Repeat the entire process for the remaining flour to make more rotlos.
- e.Serve immediately with garlic chutney, jaggery (gol), and a dollop of white butter (makhan), or with a sabzi like Baingan Bharta or Sev Tameta nu Shaak.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use warm water. It helps in making the dough pliable and results in a soft rotlo.
- 2Kneading is key. The more you knead the dough for each rotlo, the smoother it will be and the less likely it is to break.
- 3Do not make the entire dough at once. Jowar flour dough tends to dry out and become difficult to work with if left to rest.
- 4If your palms get sticky while patting, you can dip your fingers in a little water to make the process smoother.
- 5A hot tawa is essential. If the tawa is not hot enough, the rotlo will become hard and chewy.
- 6Serve fresh off the tawa for the best taste and texture. Juwar rotlo tends to harden as it cools.
Adapt it for your goals.
Spiced Rotlo
Add finely chopped green chilies, cilantro, or spices like cumin powder and ajwain (carom seeds) to the dough for extra flavor.
Vegetable RotloVegetable Rotlo
Mix in finely grated vegetables like bottle gourd (dudhi) or carrot into the dough. You may need to adjust the amount of water as vegetables release moisture.
Bajra RotloBajra Rotlo
Replace jowar flour with bajra (pearl millet) flour for a different flavor and texture, especially popular during winter.
Why this is on our healthy list.
Excellent for Gluten Intolerance
Jowar (sorghum) is naturally gluten-free, making Juwar no Rotlo a safe and delicious bread option for individuals with celiac disease or gluten sensitivity.
Rich in Dietary Fiber
High in fiber, this rotlo aids in digestion, prevents constipation, and promotes a feeling of fullness, which can help with weight management.
Manages Blood Sugar
Jowar has a low glycemic index, meaning it releases sugar into the bloodstream slowly. This helps in preventing sudden spikes in blood sugar levels, making it beneficial for diabetics.
Packed with Nutrients
Sorghum is a good source of essential nutrients, including magnesium, which is vital for bone health, and iron, which helps prevent anemia.
Frequently asked questions
Breaking is usually caused by two things: the dough is too dry, or it hasn't been kneaded enough. Make sure your dough is soft and smooth, with no cracks. Kneading with the heel of your palm for a good 3-4 minutes per rotlo is essential to develop elasticity.