Jowar roti, also known as sorghum flour roti, is a traditional Indian bread that is gluten-free and nutritious. It is made from jowar flour and water, and sometimes a pinch of salt is added for flavor. Jowar roti is a staple in many parts of India, particularly in the western regions where it is commonly eaten with curries or as a breakfast item.
Read a related post: Is jowar better than rice?
One of the common issues faced when making jowar roti is that it tends to break apart while rolling or cooking. There are a few reasons why this might happen, and understanding these reasons can help you prevent it from happening in the future.
1. Dough consistency: The consistency of the dough is crucial in making jowar roti. If the dough is too hard or dry, it will be difficult to roll and will tend to break apart. On the other hand, if the dough is too soft or sticky, it may not hold its shape and tear while cooking. To achieve the right consistency, you need to ensure that the dough is soft and pliable, similar to that of regular roti dough. Adjust the water content accordingly while kneading the dough.
2. Kneading technique: Proper kneading is essential in developing the gluten-like structure in the dough, which helps hold the roti together. Though jowar flour is gluten-free, kneading the dough well will help improve its elasticity. Make sure to knead the dough for a sufficient amount of time, at least 5-7 minutes, so that the flour absorbs the water properly and becomes soft. This will enhance the flexibility of the dough and reduce the chances of it breaking.
3. Rolling technique: Rolling jowar roti requires some practice. Jowar flour lacks gluten, which makes it slightly tricky to roll compared to regular wheat flour rotis. It is essential to roll the roti with gentle pressure and avoid using excessive force, as this can cause it to break. Additionally, dust the rolling surface and the rolling pin with a little jowar flour to prevent sticking and tearing while rolling. It is also helpful to roll the roti in a circular motion, starting from the center and moving towards the edges, to ensure even thickness.
4. Cooking method: The way jowar roti is cooked also plays a role in its ability to hold together. Traditionally, jowar roti is cooked on a hot tawa or griddle until it is evenly cooked on both sides. The roti should be flipped gently to avoid it from breaking. Cook the roti on medium heat to ensure even cooking without burning. Alternatively, you can also try using a non-stick pan or a cast-iron skillet to prevent sticking and breaking.
In summary, the main reasons why jowar roti may break apart are the consistency of the dough, the kneading technique, the rolling technique, and the cooking method. By ensuring the dough is soft and pliable, kneading it well, rolling gently and evenly, and cooking it with care, you can prevent your jowar roti from breaking. Practice and patience are key in mastering the art of making jowar roti, and with time you will be able to make perfect and intact rotis.