Ingredients   (Serves – 3)

  • Sorghum flour (jowar atta) – 250 grams.                         
  • Salt – 1 teaspoon.
  • Hot water – as needed (for kneading).
  • Dry jowar flour – as needed (for shaping).
  • Ghee or butter – 30 grams (for serving)

 

Method

  • In a large mixing bowl, add jowar flour and salt.
  • Gradually add hot water and mix with a spoon until it cools slightly.
  • Once cool enough to handle, knead the mixture into a soft and smooth dough.
  • Cover and let the dough rest for 10 minutes.
  • Divide the dough into equal-sized balls.
  • Place one ball on a clean surface or plastic sheet.
  • Using your palms or fingers, gently press and flatten it into a roti about 5 to 6 inches wide.
  • Heat a tawa or griddle over medium heat.
  • Carefully lift the roti and place it on the hot tawa.
  • Cook for 30 to 40 seconds, then flip.
  • Press gently with a spatula and cook until light brown spots appear.
  • Flip again if needed to ensure even cooking.
  • Optional – roast directly on open flame for a few seconds to puff.
  • Remove and apply ghee or butter before serving.
  • Repeat with remaining dough.

 

Prep Time – 20 mins.                  Cook Time – 20 mins.                         Total Time – 40 mins.