Shorgum is a grain that is gluten free and considered nutritious. Flat breads made with these are soft and retains its softness longer compared to whole wheat tortillas. It is light and healthy flatbread.
Course Bread
Cuisine Indian
Keyword Gluten Free Flat Bread, Indain Food
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 1 hourhour
Servings 4
Author Syama
Ingredients
2C+ extra Jowaar Flour (Shorgum)
1 1/2CWater
Salt - A pinch
Instructions
Bring the water to a rolling boil with salt. Slowly add the jowar flour to the boiling water while stirring the mix and turn off the heat. Give it one more mix with the ladle and cover with a lid. Remove from the stove and let is cool till warm enough to handle. Knead the dough till smooth, adding a little extra flour or water as necessary. Cover and set aside for 15 minutes.
Heat a thick bottomed pan (Indian Tawa or cast iron griddle) over medium heat.
Divide the dough into 6 to 8 portions. Take one portion and shape into a ball. Sprinkle the rolling surface and the ball with a little flour and roll the the dough ball into a circle about 6 to 8 inch diameter.
Carefully transfer the disc into the hot pan so that the bottom side of the roti (or the side with more dusting flour ) is on top. Brush the top with water. Cook over medium heat till the water evaporates. Flip the roti to cook on the other side. After about 30 seconds flip it again. At this point you can place the roti over open flame to finish cooking or finish on the pan by flipping and cooking both sides evenly for another minute or so. Transfer to a container and keep covered until serving .
Repeat the process with the remaining portions of dough.