Jowar roti, also known as sorghum roti, is a popular flatbread made from jowar flour. It is commonly consumed in many parts of India as a staple food.
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Jowar roti has a longer shelf life compared to other types of rotis due to its low moisture content. The shelf life can vary depending on the type of Jowar roti you have – the kadak (hard and crisp) or the soft roti.
Kadak roti, which is harder and crispier, has a longer shelf life and can be stored for a few weeks. This is because the texture and increased dryness of kadak roti helps in preserving it for a longer duration. It is generally recommended to store kadak roti in an airtight container or wrap it tightly in a plastic bag to maintain its crispness and prevent it from becoming stale.
On the other hand, the soft roti is meant to be consumed soon after it is made. It is best enjoyed when hot and fresh as it tends to lose its softness and texture as it cools down. Soft roti doesn’t have as long a shelf life as kadak roti, and it is recommended to consume it within a few hours of preparation.
To store jowar roti, irrespective of the type, it is important to keep it in a cool and dry place. Exposure to moisture can make the roti soft and reduce its shelf life. It is also advised to check for any signs of mold or staleness before consuming stored roti. If you notice any discoloration, odor, or texture change, it is best to discard the roti to ensure food safety.