Everyone is talking about millets these days. In our own homes, bajra roti and jowar roti are replacing regular wheat roti. And, it’s certainly a good move. Jowar roti, also known as jowar bhakri or sorghum flatbread, is a traditional Indian bread that’s not only delicious but also a healthier alternative to wheat-based bread. However, making the perfect jowar roti can be a bit challenging, especially if you’re new to it. Do you also struggle to make the perfect round jowar roti that doesn’t fall apart? Our tips will help you succeed the next time you try it.
Also Read: Jowar Masala Roti: A Healthy Alternative To Your Regular Rotis
The Challenge Of Making Jowar Roti
Jowar flour behaves differently than wheat flour. It lacks gluten, which is the protein responsible for the elasticity of wheat dough. This lack of gluten makes jowar roti more prone to cracking and breaking, making it tricky to roll out and cook.
But we are going to change this. With the help of the following tips, making a jowar roti won’t be a struggle anymore.
Also Read: Shilpa Shetty’s Recipe For Jowar Ki Roti Can Help You In Your Weight Loss Journey
5 Tips For Making Perfect Jowar Roti
1. Use Quality Flour
Start with high-quality jowar flour. Look for fine-textured flour, preferably from freshly ground grains. This ensures a smoother dough and better results. Always make sure to check the packaging date on the flour pack so that you use only fresh products.
2. Are You Storing The Flour Right?
Also, storing it correctly is important. As soon as you open the package, transfer to flour to an airtight container. This helps maintain its freshness by cutting contact with moisture in the air.
3. Proper Mixing And Kneading
The way you knead the flour affects the outcome of the roti when it is made from the dough. Use a 2:1 ratio of jowar flour to water for combining and kneading the dough. It’s better to add water in portions while kneading simultaneously. Knead the dough gently with your hands. Unlike wheat dough, you don’t need to knead it vigorously. Just make sure there are no dry or lumpy bits left. The dough should be soft and pliable.
4. Keep Parchment/Butter Paper Handy
This is the most frustrating part – when the dough turns out sticky and is almost impossible to roll. To overcome the sticky situation, use butter or parchment paper. Place a small ball of dough on the sheet, cover it with another sheet, and then press it flat with your hands. This helps prevent sticking and makes it easier to roll out evenly.
5. Rolling Without Breaking
We know, it’s easier said than done. But practice makes everything better. When rolling out the jowar dough, be gentle. Use a rolling pin and apply even pressure to flatten the dough. Jowar roti is typically thicker than wheat roti, so don’t aim for paper-thin. A thickness of around 1/4 inch is ideal. If you press too hard, the roti may crack or stick to the rolling pin.
Once you roll out a round perfect jowar roti, cook like usual on both the dies. It might not puff up, but it will still taste delicious, especially with a dollop of ghee.