Jowar ni Roti

Jowar ni Roti

 Soft sorghum flatbreads from the Bohra rural heartlands

Yields: 6 rotis | Total Time: 45 minutes

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Cultural Notes

Made from sorghum flour, these gluten-free flatbreads, Jowar ni Roti, are a signature of rural Bohra households across Maharashtra and Gujarat, particularly in regions like Jalgaon, Nandurbar, and Bhavnagar, where jowar (sorghum) has been a dietary staple for centuries. The cultivation of jowar dates back over 3,000 years and became central to communities living in dry zones due to the grain’s resilience against drought and poor soil.

Jowar offered an affordable, filling, and nutritious grain that sustained them during winters and times of hardship. These rotis, unlike wheat or bajra ones, were often cooked fresh for each meal, as they tended to harden quickly. Women in the villages would skillfully pat the dough by hand, flipping it between their palms until it formed a perfect disc.

The technique was passed from mother to daughter, not just as a skill, but as a mark of care and heritage. Often served with jaggery and ghee in the morning or alongside garlic chutney or ringna no olo (baingan bharta) in the evening, jowar rotis became symbolic of simplicity, sustainability, and ancestral wisdom in the regional kitchens.

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Ingredients

• 2 cups jowar (sorghum) flour

• 1½ cups warm water (approximately)

• Salt to taste

• Ghee or white butter, for serving

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Method

1. Make the Dough:

   • In a wide, deep bowl or parat, add jowar flour and salt.

   • Gradually pour in warm water, mixing quickly with your fingers to form a dough.

   • Knead thoroughly while the dough is still warm. It will be soft but slightly crumbly—this is normal. You may need to knead for 6–8 minutes to make it pliable.

2. Portion and Shape:

   • Divide the dough into 6 equal balls.

   • Dust a flat surface with dry jowar flour.

   • Flatten one ball slightly, then using your palms and fingers, pat it into a thin disc (about 5–6 inches wide).

   • Alternatively, place it between two sheets of plastic or parchment and roll gently with a rolling pin.

3. Cook the Roti:

   • Heat a heavy tava or cast-iron skillet over medium-high heat.

   • Carefully place the roti on the hot tava.

   • Let it cook for 30–45 seconds, then flip gently.

   • Cook the second side for 1 minute while pressing gently with a cloth to help it puff.

   • Flip once more and cook until brown spots appear and the roti is fully cooked.

   • Remove and apply ghee or white butter.

4. Repeat and Serve Hot:

   • Continue with remaining dough. Always serve jowar rotis hot for best texture and taste.

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Chef’s Notes

• Do not let the dough sit too long — jowar dough dries quickly, so shape and cook immediately after kneading.

• For softer rotis, use freshly milled jowar flour and knead with warm (not hot) water.

• These rotis are best enjoyed straight off the tava, served with jaggery, ghee, or lasan ni chutney.

• If serving later, wrap in a clean kitchen towel to retain warmth and moisture.