Gluten-Free Roti (Jowar Bhakri)

TIME: 10 minutes + 5 minutes cooking time

Serves: 4 as a side

GLUTEN-FREE | VEGAN | SUGAR-FREE | DAIRY FREE

 

Roti bread is a favourite in many households, it can really make your Indian lentil or dhal dishes come together (or save them if they didn’t turn out as you had hoped!)

Sorghum flour is naturally gluten-free and traditionally used for jowar bhakri. Jowar bhakri is a thicker style of roti so it’s REALLY important that you cook the dough over medium heat to ensure it cooks all the way through.

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 Ingredients:

  • 1 cup sorghum flour

  • 3/4 cup water

  • 2-3 pinches pink Himalayan fine salt

  • olive oil, coconut oil, or ghee for cooking

Creating the Magic:

Image by Molly st Sustained Kitchen

  1. Mix all ingredients together.

  2. If the dough is a little sticky add more flour 1 tsp at a time.
    If the dough is too dry, add water 1 tsp at a time.

  3. Divide the dough into 4 balls and set aside.

  4. Lightly flour your kitchen bench with some sorghum flour. Get one ball of dough and start to knead into a circle with the palm of your hand.

  5. Knead and turn the dough with your palm until you reach your desired thickness.

  6. Using a spatula or knife remove the roti dough from your bench and place it onto a lightly oiled griddle or frying pan that is on medium heat.

  7. Cook for 2-3 minutes, then turn over and cook the other side until golden brown.

  8. Serve and enjoy!

Dinner, Gluten-Free, Lunch, Snacks, Vegan, Dairy-FreeUnpackaged