Jowar roti is a traditional Indian flatbread made from jowar flour, also known as sorghum flour. It is a gluten-free and nutritious alternative to wheat roti. However, jowar rotis can be a bit tricky to make, and if not done correctly, they have a tendency to break apart. There are a few reasons why your jowar roti may be breaking:
Read a related post: Which food is best to eat at night?
1. Dough consistency: The dough for jowar roti should be soft and pliable, similar to that of regular roti dough. If the dough is too hard or dry, it can cause the roti to crumble and break. To make the dough, mix jowar flour with water gradually and knead it well till it forms a smooth and soft dough. You can add a little bit of oil or ghee to improve the elasticity of the dough.
2. Rolling technique: Rolling jowar roti requires practice and a different approach compared to wheat roti. Jowar flour does not contain gluten, which gives wheat dough its elasticity. Therefore, rolling jowar roti can be slightly challenging. While rolling, make sure you use gentle pressure with your rolling pin and rotate the roti frequently to maintain an even thickness. Rolling too hard or applying uneven pressure can cause the roti to tear or break.
3. Resting the dough: After kneading the jowar dough, it is essential to let it rest for a while. This resting period allows the flour to absorb moisture evenly, making it easier to roll and preventing the roti from breaking. Allow the dough to rest for about 10-15 minutes before shaping and rolling the rotis.
4. Cooking temperature: The temperature at which you cook jowar rotis also plays a role in preventing them from breaking. The tava or griddle should be preheated well before placing the roti on it. Cooking at too high heat can cause the roti to dry out quickly and become brittle, leading to breakage. Aim for medium heat and cook the roti until it is evenly cooked on both sides.
5. Adding a binding agent: Jowar flour lacks gluten, which acts as a binding agent in wheat flour. If you find that your jowar roti consistently breaks, you can try adding a small amount of binding agents such as xanthan gum or psyllium husk powder to the dough. These ingredients help improve the elasticity and texture of the dough, preventing breakage.
In summary, to prevent your jowar roti from breaking, ensure that the dough is soft and pliable, use gentle rolling techniques, let the dough rest adequately, cook at the right temperature, and consider adding a binding agent if necessary. Practice and patience are key to achieving perfect jowar rotis without any breakage.