Knead dough for jowar roti
- Pour 1 cup of jowar flour in a bowl or a large plate with rim.
- Add 2-3 pinches of salt.
- mix with the flour.
- Add about 1/2 cup hot water.
- Mix the water with the jowar flour using a spoon.
- Add remaining ¼ cup water and stir the mixture.
- Knead the dough with your hands when the heat is manageable.
- knead very well.
Note: Add more of the jowar flour if the dough feels sticky or pasty.
- Cover and set the dough aside.
Roll jowar roti
- make small to medium sized balls of the dough.
- sprinkle a sizable amount of jowar flour on the rolling board.
- flatten a ball and place it on the flour.
- sprinkle more flour on top.
- with your palms, lightly press as well as rotate the roti. add more flour if required.
- if you are unable to do this way, then roll the dough ball between two butter papers or Ziplock bag.
- you can also flatten the dough ball on a moist napkin.
Make jowar roti
- Gently lift up the roti using a spatula
- Place jowar roti on a hot tava with the floured side facing you. Spread some water all over the roti, on this side with your fingers.
- Cook ¼ of the base and then flip the roti.
- Let the watered side to cook till you see light brown spots.
- Lift the jowar roti with a pair of things.
- Invert and then place it on the fire so that the roti or bhakri begins to puff up.
- Invert and cook the other side of the jowar roti over the flame.
- Remove and place the roti in a basket when you see some black spots and the jowar roti is cooked well
- Serve your jowar roti hot or warm with a regional Indian veggie dish or a legume dish.
You would be surprised at the multiple types of bhakri you could taste and try.