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Rotis are the staple preparation in every Indian household. Jowar roti, or Sorghum roti, is another type of roti or phulka made using jowar flour. This roti is a part of the staple diet of most people from the regions of Maharashtra, Karnataka, and Goa. The reason being that it's most importantly loaded with several essential health benefits, good for diabetic and cancer patients. Jowar is rich in fibre, magnesium, and protein, making it a healthy replacement for fine flour. Not only can you make use of jowar in rotis but also cakes, pancakes, rice, tacos, and a lot more.
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Mastering the art of making perfect jowar roti can be a bit challenging, especially for those new to its preparation. But don’t worry; by keeping the tips in mind listed below in this article, you can prepare soft and fluffy jowar rotis every time in your kitchen.
Tips To Make Soft Jowar Roti Every Time
Use Warm Water
When preparing the dough, always use warm water Warm water helps the jowar flour absorb moisture better, making the dough more pliable and easier to handle. This results in softer rotis that are less likely to crack while rolling. On the other hand, cold water can make the dough stiff, leading to tough, dry rotis.
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Add A Little Oil
Incorporating a small amount of oil or ghee into the dough can significantly improve its texture. Oil helps keep the dough moist and smooth, which in turn ensures that the rotis remain soft. Add about a teaspoon of oil for every cup of flour, kneading it into the dough for a softer, more flexible result.
Rest The Dough Properly
Allowing the dough to rest is essential. After kneading, let the dough sit for about 15-20 minutes. This rest period helps the flour fully absorb the water, making it easier to roll out and resulting in softer rotis.
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However, it is important to know that skipping this step can make the rotis dry and difficult to shape.
Use A Rolling Pin Carefully
When rolling the dough, handle it gently. Unlike wheat rotis, jowar rotis are more delicate. Ensure to use minimal pressure while rolling to prevent the roti from cracking. You can roll the dough between two sheets of parchment paper or plastic to avoid sticking and ensure even thickness.
Also Read: Health Benefits Of Jowar Roti
Cook On A Medium Flame
Cooking jowar roti on a medium flame is crucial. If the heat is too high, the roti will cook too quickly on the outside while remaining uncooked inside, making it tough. A medium flame ensures even cooking, which keeps the roti soft. Flip it frequently to prevent burning and ensure even puffing.
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Cover With A Cotton Cloth
After cooking, immediately place the rotis in a container lined with a clean cotton cloth or kitchen towel. Covering them while they are still warm helps retain moisture, keeping the rotis soft and pliable for longer. If a cloth isn't available, you can also use parchment paper.
