FLATBREADS — N°01
Soft Jowar Roti That Actually Puffs
TIME
35 min
YIELD
Makes 8
LEVEL
Takes a little practice
Jowar has no gluten, so it will never behave like a wheat dough — and that is exactly why people give up on it. The secret isn't a recipe, it's two things: water hot enough to almost cook the flour, and warm, slightly damp palms. This is the hand-patted method we grew up watching at the stove, not the rolling-pin version that cracks at the edges.
INGREDIENTS
- 2 cups jowar flour, plus extra for dusting
- About 1¼ cups water
- A pinch of salt
- Ghee, to finish
METHOD
- 01Bring the water to a rolling boil with the salt. Take it off the heat and tip in the flour all at once, stirring hard with the back of a spoon until it comes together into a rough, steaming mass.
- 02As soon as it's cool enough to touch, knead for 4–5 minutes while still warm. Work it firmly — the dough should turn smooth and pliable, with no dry crumbs. If it cracks, wet your palm and knead again.
- 03Divide into 8 balls and keep them covered. Working one at a time, press each ball into a flat disc with damp fingertips, on a square of parchment or a clean steel plate, turning as you go until it's roughly palm-sized.
- 04Lay it on a hot tawa. When the surface dries and small bubbles appear, flip it. Cook the second side, then lift it onto a low open flame for a few seconds — it should balloon.
- 05Brush with ghee and eat hot. They are best within minutes of the pan.
ONE THING THAT MATTERS
If your rotis crack at the edges while you pat them, the dough is too dry. Wet your palms, knead the warmth back in, and try again — don't add cold water.