Jowar no Rotlo
A rustic, gluten-free flatbread from Gujarat with a uniquely earthy and nutty flavor. Traditionally patted by hand and cooked on a clay tawa, this wholesome rotlo is best enjoyed hot with a dollop of ghee and jaggery.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a wide bowl or 'parat', combine the jowar flour and salt. Mix well.
- c.Pour in about 3/4 of the hot water. Use a spoon or spatula to mix, as the water is hot. The mixture will be crumbly.
- d.Once it's cool enough to touch, gather the mixture together into a rough dough. Do not knead the entire dough at this stage.
- 2
Step 2
- a.Knead Individual Portions
- b.Take about 1/4 of the dough (enough for two rotlos). Keep the rest of the dough covered with a damp cloth.
- c.Sprinkle a few drops of water on the portion and begin to knead it using the heel of your palm. Push and stretch the dough for 2-3 minutes until it becomes very smooth, pliable, and crack-free, like soft clay. This step is critical for soft rotlos.
- d.Divide the kneaded portion into two equal smooth balls.
- 3
Step 3
- a.Shape the Rotlo
- b.Dust your palms and a clean, flat surface with a little dry jowar flour.
- c.Take one dough ball and flatten it slightly. Place it on your non-dominant palm or on the floured surface.
- d.Using the fingers of your other hand, gently pat and press the dough, rotating it simultaneously to form an even circle of about 5-6 inches in diameter. If this is difficult, you can roll it gently between two sheets of parchment paper.
- 4
Step 4
- a.Cook the Rotlo
- b.Heat a tawa (griddle, preferably clay or cast iron) over medium-high heat. It should be quite hot.
- c.Carefully lift the rotlo and place it on the hot tawa.
- d.After about 45-60 seconds, the color on top will change slightly. Flip it over.
- e.Cook the second side for about a minute. You may see some brown spots.
- f.Using a pair of tongs, carefully lift the rotlo and place it directly on a medium-high open flame. It should puff up beautifully within seconds.
- g.Flip it once on the flame to cook the other side for a few more seconds.
- 5
Step 5
- a.Serve
- b.Remove the puffed rotlo from the flame and place it on a serving plate or in a roti basket.
- c.Immediately apply a generous amount of ghee on top.
- d.Repeat the kneading, shaping, and cooking process for the remaining dough, one portion at a time.
- e.Serve hot with kathiyawadi shaak like sev tameta, baingan bharta, or simply with jaggery and garlic chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using hot water is non-negotiable. It helps to gelatinize the starches in the flour, making the dough pliable.
- 2The most crucial step is kneading each portion of dough right before shaping. This develops elasticity in the gluten-free flour.
- 3Always keep the main dough covered with a damp cloth to prevent it from drying out.
- 4Ensure your tawa is properly heated before placing the rotlo. A cold tawa will result in a hard, dry rotlo.
- 5If your rotlo doesn't puff, it might be due to uneven thickness or a small hole. Don't worry, it will still taste great!
- 6Jowar no Rotlo is best eaten fresh and hot. Leftovers can become dense and chewy.
Adapt it for your goals.
Spiced Rotlo
Add 1/2 teaspoon of ajwain (carom seeds) and 1 teaspoon of white sesame seeds to the flour before kneading for added flavor and texture.
Herbed RotloHerbed Rotlo
Mix in 2 tablespoons of finely chopped fresh fenugreek leaves (methi) or cilantro into the dough portion before kneading.
Vegetable RotloVegetable Rotlo
Add 2-3 tablespoons of grated bottle gourd (lauki) or carrot to the dough. Squeeze out excess water from the vegetable and reduce the amount of water used for kneading.
Why this is on our healthy list.
Naturally Gluten-Free
Jowar is an excellent grain for individuals with celiac disease or gluten intolerance, providing a safe and nutritious alternative to wheat-based breads.
Rich in Dietary Fiber
The high fiber content aids in digestion, promotes a feeling of fullness to help with weight management, and helps maintain a healthy gut microbiome.
Supports Blood Sugar Control
As a complex carbohydrate with a low glycemic index, jowar releases sugar into the bloodstream slowly, preventing sharp spikes and making it beneficial for diabetics.
Packed with Antioxidants
Sorghum contains phytochemicals like phenolic acids and flavonoids, which act as antioxidants, helping to combat oxidative stress in the body.
Frequently asked questions
Yes, it is very healthy. Jowar is a gluten-free whole grain rich in fiber, protein, and essential nutrients like magnesium and iron. It has a low glycemic index, making it an excellent choice for managing blood sugar levels.