Jowar Roti

Method

1. 1

   In a large vessel, bring the water to a boil with salt and 1 tsp of ghee. Add the jowar flour and mix until all the water has been absorbed. Switch off the flame, cover and set aside for 10 mins.

   Jowar FlourWaterSaltGhee

2. 2

   Tip the dough on to a larger work surface if needed and use a steel vessel to knead the warm dough. Use water to prevent it from sticking. Once the dough is cool enough to handle, knead with your palm ends again, moistened with water to prevent sticking.

3. 3

   Portion only the quantity of dough to be used for each bhakri. Knead the individual portion until smooth - there are two ways to flatten the dough. Method 1 - dust rice flour and roll out using a rolling pin, ensure it is even and thinly rolled out, bring together the cracks on the ends.

4. 4

   Cook it on a preheated tava on low flame, add some water on the top side. Once the bottom has dried out, flip the bhakri and cook until dry on both sides. Make the flame medium and apply gentle pressure to encourage it to puff up/ put it on a high flame until it puffs up - flip and cook on both sides. Remove it from the flame and apply ghee, if needed.