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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
Prepare Dough for One Rotlo
Shape the Rotlo
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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.
This gujarati recipe takes 40 minutes to prepare and yields 4 servings. At 276.84 calories per serving with 6.85g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Rotlo
Serve Hot
Add finely chopped green chilies, cilantro, or spices like cumin powder and ajwain (carom seeds) to the dough for extra flavor.
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.
Replace jowar flour with bajra (pearl millet) flour for a different flavor and texture, especially popular during winter.
Jowar (sorghum) is naturally gluten-free, making Juwar no Rotlo a safe and delicious bread option for individuals with celiac disease or gluten sensitivity.
High in fiber, this rotlo aids in digestion, prevents constipation, and promotes a feeling of fullness, which can help with weight management.
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.
Sorghum is a good source of essential nutrients, including magnesium, which is vital for bone health, and iron, which helps prevent anemia.
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.
A single Juwar no Rotlo (made from 1/4 cup of flour) has approximately 145 calories, including the ghee applied on top. It's a nutritious option compared to wheat-based breads.
Yes, it is very healthy. Jowar is a gluten-free grain rich in fiber, protein, and essential minerals like magnesium and iron. It has a low glycemic index, making it an excellent choice for managing blood sugar levels and promoting digestive health.
It is highly recommended not to make the dough in advance. Jowar flour lacks gluten, so the dough dries out quickly, becomes stiff, and will crack when you try to pat it. For the best results, always prepare the dough for one rotlo at a time, just before cooking.
For a rotlo to puff, ensure these things: the dough is well-kneaded and soft, the rotlo is patted to a uniform thickness, and the tawa is sufficiently hot. The technique of cooking the first side briefly and the second side longer before flipping back to press is crucial for trapping steam inside, which makes it puff.
While traditional rotlo is hand-patted, you can use a rolling pin if you find patting difficult. However, since the dough is gluten-free, it's very delicate. Be extremely gentle and use plenty of dusting flour. The parchment paper or ziplock bag method is often easier for beginners than a rolling pin.