Jowar roti, also known as sorghum roti, is a popular Indian flatbread made from jowar flour. It is a gluten-free alternative to wheat roti and is commonly consumed by those who are gluten intolerant or follow a gluten-free diet. However, jowar roti can be a bit tricky to make, and it may break apart if not prepared properly.
Read a related post: Which flour to eat in summer?
Here are a few reasons why your jowar roti may be breaking and some tips on how to prevent it:
1. Insufficient moisture in the dough: Jowar flour tends to be drier compared to wheat flour, which can make the dough crumbly. To make a soft and pliable dough, you need to add enough water to the flour. Gradually add water while kneading the dough until it becomes soft and smooth. The right consistency should be similar to that of regular wheat roti dough.
2. Over kneading the dough: While it’s important to knead the dough well to develop gluten in wheat roti, over-kneading jowar roti dough can make it brittle. Jowar flour is gluten-free, so excessive kneading can result in the formation of cracks and breakages. Knead the dough gently until it just comes together. Avoid excessive pressure or prolonged kneading.
3. Rolling technique: Rolling jowar roti requires a slightly different technique compared to wheat roti. Due to the absence of gluten, jowar roti is less stretchy and more brittle. When rolling the roti, use a light touch and apply gentle pressure. Avoid putting too much force as it can cause the roti to break. Roll the roti slowly and evenly from all sides to maintain an even thickness.
4. Dry or hot skillet: Cooking jowar roti requires special attention to the skillet or tawa used. It is recommended to use a non-stick skillet or apply a thin layer of oil on a regular skillet to prevent sticking. Also, keep the skillet at medium heat and ensure it’s properly heated before placing the roti. Cooking at high heat can result in the roti drying out quickly, making it prone to breakages.
5. Time during cooking: Jowar roti takes a bit longer to cook compared to wheat roti, and it requires a little patience. Cook each side for a few minutes until it gets golden brown spots. Avoid flipping the roti too frequently as it can make it more brittle and prone to breaking.
It’s important to note that making perfect jowar roti may take a bit of practice, especially if you are new to gluten-free cooking. Don’t get discouraged if your first attempts result in breakages. With time and experience, you will develop a better understanding of the consistency of the dough and the right technique for rolling and cooking.
Experiment with different water quantities, rolling techniques, and cooking temperatures to find what works best for you. Ultimately, practice, patience, and attention to detail will help you achieve soft and delicious jowar roti without any breakages.