Jowar Roti

In a bowl or a large plate with rim/parat take 1 cup jowar flour. Add 2 to 3 pinches of salt and mix it with the flour. Then add about 1/2 cup hot water.

With a spoon, mix the water with the jowar flour.

Add remaining ¼ cup water more and again mix. Overall I added ¾ cup water. However, the water amount depends on the type of flour, whether it is fine or slightly coarse. Hence add accordingly.

When the heat is enough to handle, then knead the dough with your hands.

Knead very well. If the dough feels sticky or pasty, then add some more of the jowar flour. Cover and keep the dough aside, till it comes at room temperature.

Now make small to medium sized balls of the dough.

Sprinkle a good amount of jowar flour on the rolling board. Flatten a ball and place it on the flour. Add some 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.

Now with a spatula gently lift up the roti.

Then 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.

Let the base cook ¼th and then flip the roti.

Allow this watered side to cook till you see light brown spots.

With a pair of tongs lift the jowar roti, invert and then place it on the fire. The roti or bhakri will begin to puff up.

Invert and cook the other side of the roti on the flame.

When you see some black spots and the jowar roti cooked well, remove and place in a roti basket.

Serve these jowar roti hot or warm with a regional indian veggie dish or a legume dish. If you want you can spread some oil or ghee or white butter on the roti.