Jowar Rotla
A rustic, gluten-free flatbread from Gujarat made with sorghum flour. These soft yet slightly crisp rotlas are traditionally patted by hand and taste divine with a dollop of ghee.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large bowl or 'parat', combine the jowar flour and salt. Mix well.
- c.Gradually pour in about 1 cup of hot water, mixing with a spoon or spatula until the flour is moistened and starts to come together.
- d.Once cool enough to handle, begin kneading. Add more hot water, a tablespoon at a time, until you form a soft, pliable dough. It should not be sticky or dry.
- e.Knead the dough for 5-7 minutes using the heel of your palm, pushing and folding until it is completely smooth and crack-free. This step is crucial for soft rotlas.
- f.Cover the dough with a damp cloth and let it rest for 10 minutes.
- 2
Step 2
- a.Shape the Rotlas
- b.Divide the rested dough into 8 equal portions and roll them into smooth balls.
- c.Take one ball of dough. If the dough feels a little dry, sprinkle a few drops of water and knead it again for 30 seconds until smooth. This ensures each rotla is soft.
- d.Place the ball on a clean, flat surface or a 'chakla' (rolling board). Dust your palms and the surface with a little dry jowar flour.
- e.Gently flatten the ball and start patting it with your fingertips and palm, rotating the dough simultaneously to form an even circle of about 5-6 inches in diameter. Aim for a thickness of about 1/8 inch.
- 3
Step 3
- a.Cook the Rotlas
- b.Heat a tawa (griddle), preferably cast iron or clay, over medium-high heat. It should be hot but not smoking.
- c.Carefully lift the patted rotla and place it on the hot tawa.
- d.Cook for about 45-60 seconds on the first side, until you see small bubbles and the color changes slightly. Do not let it get dark brown spots yet.
- e.Flip the rotla using tongs. Cook the second side for about 1-2 minutes until light brown spots appear.
- f.Flip it one last time. Now, using a folded kitchen towel or a flat spatula, gently press down on the edges of the rotla. This will encourage it to puff up like a balloon.
- g.Alternatively, for a smokier flavor, use tongs to lift the rotla off the tawa and place it directly on a medium flame for a few seconds until it puffs up. Be very careful while doing this.
- h.Once puffed and cooked through, remove it from the heat.
- 4
Step 4
- a.Serve
- b.Immediately apply a generous dollop of ghee on the hot rotla.
- c.Repeat the shaping and cooking process for the remaining dough balls.
- d.Stack the cooked rotlas in a casserole dish lined with a cloth to keep them warm and soft.
- e.Serve immediately with Gujarati specialties like Sev Tameta nu Shaak, Lasan ni Chutney (garlic chutney), or a simple vegetable curry.
What to keep in mind.
5 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, resulting in a pliable, crack-free dough.
- 2Kneading is key. The more you knead, the smoother and softer your rotlas will be. Knead each ball for a few seconds before patting.
- 3If hand-patting is difficult, place the dough ball between two sheets of parchment paper or a ziplock bag and use a rolling pin to gently roll it out.
- 4Ensure your tawa is properly heated. A cold tawa will make the rotla hard and dry, while a smoking hot tawa will burn it before it cooks through.
- 5Serve fresh and hot for the best texture and taste. Jowar rotlas tend to harden as they cool.
Adapt it for your goals.
Herbed Rotla
Add 2 tablespoons of finely chopped fresh fenugreek leaves (methi), cilantro, or dill leaves to the dough for an aromatic twist.
Spiced RotlaSpiced Rotla
Incorporate 1 teaspoon of green chili-ginger paste and 1/2 teaspoon of carom seeds (ajwain) into the flour for a mild, spicy flavor.
Vegetable RotlaVegetable Rotla
Mix in 1/4 cup of finely grated carrot or bottle gourd (lauki) into the dough. Squeeze out excess water from the vegetable before adding.
Why this is on our healthy list.
Naturally Gluten-Free
Jowar (sorghum) is a gluten-free grain, making these rotlas an excellent and safe choice for individuals with celiac disease or gluten sensitivity.
Rich in Dietary Fiber
High in fiber, Jowar Rotla promotes healthy digestion, helps prevent constipation, and contributes to a feeling of fullness, which can aid in weight management.
Supports Blood Sugar Control
Jowar has a lower glycemic index compared to refined flours and wheat. This means it releases sugar into the bloodstream more slowly, helping to manage blood sugar levels effectively.
Packed with Nutrients
Sorghum is a good source of essential nutrients like magnesium, which is vital for bone health, and antioxidants that help fight inflammation in the body.
Frequently asked questions
Cracking is usually caused by two things: the dough is too dry, or it hasn't been kneaded enough. Ensure you add enough hot water to make a soft, pliable dough and knead it for at least 5-7 minutes until it's completely smooth.