Ingredients
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1
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1 1/2
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-
-
-
-
-
-
-
-
-
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-
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Directions
Aayi’s Jowar/Jolad Roti (Gluten Free Indian Flat Bread),Gluten free but not corn free. This is an unleavened Indian flatbread which is made from Jowar, Sorghum here. The flour is gluten-free and so making these rotis (chapattis) is not as easy as making whole wheat rotis/chapattis. Despite not containing gluten, these are quite soft and have a somewhat nutty flavor. Traditionally, eaten for lunch or dinner with a dollop of unsalted home-made butter and garlic chutney, these rotis can be served with any vegetable curry. Recipe originally from was a really unusual dough to work with, but pliable and forgiving, so I liked it. I also ended up using a lot more flour to make it into a kneadable dough, and then liberally added more flour for rolling out. As another reviewer mentioned, I would also like to know what the best way to cook them is – dry pan or not. I tried both ways and found a little oil made them cook better and puff up more. Once cooked they have a nice texture, so don’t judge it by the dough. I wish I would have added some more salt to the dough, I only put a pinch in the water…should have been more like 1/2 tsp. I’m impressed that the leftovers are still soft and haven’t turned into hard frisbees like my usual rotis do! thanks for sharing UmmBinat – this was my first time using this flour, I’m sure I’ll try this recipe again.
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Steps
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1
Done
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Heat Water and Add Salt. |
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2
Done
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When It Starts Boiling, Add the Flour and Mix Continuously Till All the Water Is Absorbed. Take Off the Heat. |
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3
Done
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When It Is Still Hot, Knead the Dough on a Flat Board. |
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4
Done
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Spread Using the Rolling Pin (for Rolling, Apply Dry Flour as Much as Needed. If the Roti Breaks, Make It Into a Ball Again, Apply Some More Flour and Roll). |
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5
Done
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Fry on the Heated Tava (griddle Made from Cast Iron, use a Cast Iron Frying Pan). |
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6
Done
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Serve Hot. |
