Jowar or Jonna Roti (Sorghum Roti) - Milo Flat Bread
|Jowar flour||1⁄2 Cup (8 tbs)|
|Wheat flour||3 Tablespoon|
|Oil||1⁄2 Tablespoon (Use of oil can be omitted if using only jowar flour (gluten free)|
|Warm water||1⁄4 Cup (4 tbs) (Use as needed)|
|All purpose flour||1⁄4 Cup (4 tbs) (For dusting)|
|Butter/Ghee||2 Tablespoon (For spreading on the rotis)|
1. In a bowl take 1/2 cup of jowar flour and 2 to 3 tablespoons of wheat flour. Add salt to taste and oil and mix them well with the flour.
2. Gradually add warm water a little at a time and knead to a soft dough.
3. Take portions of the dough slightly bigger than a golf ball size and roll them in between your palms, sealing any cracks.
4. Dust the dough and roll on a board using the roller pin with a soft hand.
5. Heat the tawa on a medium heat and bake the roti on it. Finally using tongs, hold the roti directly above the flame to puff it up.
6. Once cooked take off the flame and spread some ghee or butter on the surface before serving.
7. Serve warm with any Indian main dish or any raita of your choice.
Every single time before you roll each roti, dip your hand in water and knead the dough a little, then make the ball, dust it and roll the roti for best results.
For gluten free ingredients, you can skip the wheat flour when kneading the dough; and use rice, corn or jowar flour for dusting instead of using the all purpose flour.
2. Tawa - for broiling the rotis
3. Iron grill rack with a handle to heat the roti directly on the stove - used only when using an electric stove (not required when direct flame is used for cooking)
4. A pair of roti tongs
Calories 327 Calories from Fat 153
% Daily Value*
Total Fat 17 g26.5%
Saturated Fat 8.3 g41.3%
Trans Fat 0 g
Cholesterol 32.3 mg10.8%
Sodium 198.1 mg8.3%
Total Carbohydrates 39 g13.1%
Dietary Fiber 5.5 g22%
Sugars 0.1 g
Protein 7 g13.7%
Vitamin A 7.5% Vitamin C
Calcium 1.2% Iron 10%
*Based on a 2000 Calorie diet