Sorghum Delight: Aayi's Gluten-Free Jowar Roti
Savor the wholesome goodness of Sorghum with Aayi's Jowar Roti, a traditional Indian flatbread that is completely gluten-free but bursting with flavor. Unlike conventional wheat bread, these roti are made from finely milled sorghum flour (jowar), giving them a wonderfully nutty taste and a soft texture that complements a variety of dishes. Perfect for lunch or dinner, serve them warm with a generous dollop of unsalted homemade butter and aromatic garlic chutney. These versatile rotis are a great accompaniment to any vegetable curry, bringing a rustic charm to your meal and a host of health benefits with every bite. Embrace the joy of cooking with this authentic recipe that reflects the rich culinary heritage of India. Enjoy the experience of making and sharing delicious, heartwarming rotis with family and friends! Recipe originally from http://www.aayisrecipes.com.
N/A
Servings
N/A
Calories
3
Ingredients
Ingredients
Sorghum flour (Jowar flour)
1 cup (Finely milled)
Water
1 1/2 cups (Heated)
Salt
to taste (Added to boiling water)
Instructions
1
In a saucepan, heat 1 1/2 cups of water and add salt to taste.
2
Once the water starts boiling, gradually add 1 cup of sorghum flour while stirring continuously to prevent lumps from forming.
3
Mix the flour and water until all the water is absorbed and the mixture forms a soft dough. Remove the saucepan from heat.
4
While the dough is still warm, knead it on a clean, flat surface until it becomes smooth and pliable.
5
Divide the dough into equal portions (about 6 pieces), rolling them into balls.
6
On a flat surface, lightly dust some dry sorghum flour and flatten a dough ball with your hands. Use a rolling pin to gently roll it out into a thin circle, applying more flour as necessary to prevent sticking. If the roti breaks, simply form it into a ball again and roll it out.
7
Heat a tava (cast iron griddle) over medium-high heat. Once hot, carefully place the rolled roti onto the tava.
8
Cook the roti for about 30-45 seconds on one side, then flip it over and cook for another 30 seconds. Press lightly with a spatula to encourage puffing.
9
Remove from the griddle and place the roti in a container lined with a cloth to keep it warm. Repeat the process with the remaining dough balls.
10
Serve the rotis hot with your choice of vegetable curry, a dollop of butter, or garlic chutney.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sorghum Delight?
Sorghum Delight is a traditional Indian flatbread known as Jowar Roti, made from sorghum flour.
Is this recipe gluten-free?
Yes, Jowar Roti is completely gluten-free as it is made from finely milled sorghum flour instead of wheat.
What are the primary ingredients?
The main ingredients are 1 cup of sorghum flour, 1 1/2 cups of water, and salt to taste.
What is the water to flour ratio for this recipe?
The recipe uses 1.5 parts water to 1 part sorghum flour to create the dough.
How do I prepare the dough?
Add flour to boiling salted water, mix until absorbed, and knead while the mixture is still warm.
Why must I stir continuously when adding flour?
Continuous stirring prevents lumps from forming as the sorghum flour meets the boiling water.
What is the benefit of kneading the dough while it is warm?
Kneading while warm ensures the dough becomes smooth, pliable, and easier to roll without breaking.
How many rotis does this recipe make?
This recipe typically yields about 6 equal portions or rotis.
How should I roll out the dough balls?
Dust a flat surface with dry sorghum flour and use a rolling pin to gently roll each ball into a thin circle.
What should I do if the roti breaks while rolling?
If it breaks, simply reform the dough into a ball and attempt to roll it out again.
What type of cooking surface is best?
A tava or a cast iron griddle is recommended for cooking these traditional flatbreads.
What heat setting should I use?
Cook the rotis over medium-high heat for the best results.
How long does it take to cook each side?
Cook the first side for 30-45 seconds and the second side for about 30 seconds.
How can I make the roti puff up?
Press lightly on the roti with a spatula while it is on the griddle to encourage puffing.
How do I keep the rotis soft after cooking?
Place the cooked rotis in a container lined with a clean cloth to trap warmth and moisture.
What are the traditional accompaniments for Jowar Roti?
It is traditionally served with unsalted homemade butter, garlic chutney, or vegetable curries.
What does sorghum flour taste like?
Sorghum flour has a wonderfully nutty taste and provides a soft texture to the finished flatbread.
Is Jowar Roti healthy?
Yes, it is considered a healthy eating option, offering a rustic charm and various nutritional benefits.
Is this recipe suitable for vegans?
The roti itself is vegan; however, serving it with butter would make it vegetarian rather than vegan.
What is the origin of this recipe?
This authentic recipe originally comes from Aayi's Recipes at www.aayisrecipes.com.
Can I use cold water for the dough?
No, the recipe specifically requires boiling water to properly gelatinize the starch in the sorghum flour.
What is another name for sorghum flour?
In Indian cuisine, sorghum flour is commonly known as Jowar flour.
Should the flour be coarse or fine?
For Jowar Roti, the sorghum flour should be finely milled for a better texture.
Is salt added to the flour or the water?
Salt is added to the saucepan of water before it reaches a boil.
What is the difficulty level of this recipe?
It is categorized as an easy recipe, though rolling gluten-free dough may take a little practice.
How do I prevent the dough from sticking while rolling?
Apply more dry sorghum flour to the surface and rolling pin as necessary to prevent sticking.
Can Jowar Roti be served for lunch?
Yes, it is a versatile dish perfect for either lunch or dinner.
How do I know the water is ready for the flour?
The flour should be added only once the water has reached a full boil.
Is Jowar Roti a main dish or a side?
It is typically served as a side dish or accompaniment to various Indian main courses.
What texture should the dough have before rolling?
The dough should be smooth, pliable, and soft after kneading.