Jowar Roti

By Ministry of Curry · 30 min

Ingredients

Instructions

1. Bring the water to a gentle boil in a medium pot, add the salt and the flour, then turn off the heat.
2. Mix well with a slotted spoon, cover, and rest for 5 minutes.
3. Cut a 7-inch x 7-inch square of parchment paper.
4. Knead the dough in a mixing bowl until smooth, then divide into 4 and shape each into a ball. Cover the balls with a damp paper towel.
5. Preheat the pan on low-medium heat. Coat one dough ball in the dry Jowar flour, place it on the parchment and roll into a 6-inch circle.
6. Carefully transfer the roti to the pan. Brush the top with a little water and cook for 2 to 3 minutes, until the water has dried.
7. Flip with a flat spatula and cook the bottom for 3 to 4 minutes, until fully cooked with light golden spots.
8. Flip again, on the pan or over the flame, until it puffs up. On the pan, gently press with a clean kitchen towel to help it puff.
9. Move the cooked roti to a plate and brush with ghee if you like. Repeat with the remaining dough balls.
10. Stack the rotis and wrap in paper towels or a clean kitchen towel to keep them soft.

Summarized from Ministry of Curry's video. Watch it for the details.