Jowar Rotti

Preparation

• Heat 1.5 cups of water in a vessel and bring it to boil.

Method

1. In a wide bowl add the sorghum flour and salt. Give a quick mix. Then add hot water to the flour in parts.
2. Slowly mix the flour with water and start kneading a soft and crack-less dough.
3. You can add water as needed to make the dough moist, soft with zero cracks. Next, take a lemon sized dough and knead again. Roll the dough between your palms like a ball.
4. Place it on a flat surface dusting enough flour. And pat the dough using your palm and fingers such that it flattens to thin circle. As you pat, you need to ensure that flatbread slides over the surface and doesn’t stick to it. Patting and sliding the dough should be done till you get thin circle.
5. Once you finish, lift the flatbread carefully and transfer it over hot griddle. Damp a small cotton cloth in some water, and apply it over the rotti to remove the excess flour. Let it cook in medium flame for few minutes. When you see the top surface being dried up, flip it to other side.
6. Continue cooking for few more minutes and flip again. Now take a dry cotton cloth and press the edges and let it puff up.
7. Overwhelmingly delicious jolada rotti or sorghum flat bread is ready to serve with a spicy legume curry and chutney powder.

Notes

1. Initially when you add hot water to the flour, use ladle to mix it. After that when it is still warm knead with your hand.
2. Depending upon the quality of flour, you need little more or less water to knead the soft dough.
3. The dough should be moist, soft and crack-less but not loose.
4. Resting the dough is not required.
5. Patting thin rotti is a process that comes by practice. You need to pat with your palm simultaneously sliding it over the dusted surface. Otherwise the rotti sticks over the surface itself.
6. If you cannot pat the rotti, you can try rolling it like chapati but this dough don’t have gluten like wheat flour so do it carefully.
7. Applying water using a cotton cloth helps to remove excess dry flour.
8. As the flour gets older, it loses gluten and you cannot pat it like a flatbread. It easily breaks apart and doesn’t hold the shape.
9. Always cook in medium flame for perfect rotti.