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Sorghum Flatbread (Roti) Recipe

Indian · Bread · 35 min total

A gluten-free, earthy flatbread made from sorghum flour, perfect for pairing with curries or dal. This recipe yields soft, pliable rotis that are easy to make at home.

Ingredients

• 2 cups sorghum flour (jowar flour)
• 1 teaspoon salt
• 1 tablespoon oil (plus more for cooking)
• 3/4 cup warm water (adjust as needed)

Instructions

1. In a large bowl, mix sorghum flour and salt. Add 1 tablespoon oil and rub into the flour until crumbly.
2. Gradually add warm water and knead to form a soft, smooth dough. Cover and let rest for 10 minutes.
3. Divide dough into 8 equal balls. Keep covered to prevent drying.
4. Lightly oil your hands and a work surface. Take one dough ball, flatten slightly, and pat or roll into a thin circle (about 6 inches diameter). Use a rolling pin if desired, dusting with extra sorghum flour if sticky.
5. Heat a tawa or non-stick skillet over medium-high heat. Place the roti on the hot pan. Cook until bubbles appear on the surface, about 30 seconds. Flip and cook the other side until golden spots appear, about 30 seconds. Press gently with a spatula to encourage puffing.
6. Remove from pan and brush lightly with oil or ghee (optional). Repeat with remaining dough balls.
7. Serve warm.

Tips

• Keep cooked rotis in a cloth-lined basket to stay soft.
• If dough is too dry, add a little more water; if too sticky, add a bit more flour.
• For best texture, use fine sorghum flour.

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