Mastering the Craft of Perfect Jowari Roti: A Complete Guide

Jowari roti is made from sorghum flour (jowar). It is a staple in many Indian households, mostly in the regions of Maharashtra, Karnataka, and Madhya Pradesh. It is gluten-free, nutritious, and light on the stomach which makes it a favorite among health-conscious people. Here's how to make the perfect jowari roti with a few easy steps.

Ingredients:

- 1 cup jowar flour (sorghum)

- 1/4 tsp salt (it is optional)

- Warm water (as per requirement)

- Ghee or butter (serving purpose)

Method:

1. Prepare the dough: Start by taking the jowar flour in a big mixing bowl. Add little salt (if using). Gradually add warm water, little by little, and knead it into a smooth, soft dough. Jowar doesn't have gluten, so it may feel crumbly at first, but with gentle kneading, it will become perfect. Cover the dough and let it rest for minimum 10 to 15 minutes.

2. Rolling the dough: Divide the dough into small balls, if possible, the size of a golf ball. Place one dough ball on a flat surface or a clean kitchen cloth, and try to flat it gently with your fingers. Use a rolling pin to roll it properly into a thin, round disc. If the dough sticks, dust jowar flour with light hands.

3. Cooking the roti: Heat a tava (griddle) on medium flame. Place the rolled jowari roti on the hot tava. Cook for 30-40 seconds, then flip it over time to time. Press gently with a cloth or spatula to ensure puffing. Flip again and cook for more 30 seconds. 

4. Serving: Once the roti is cooked, remove it from the griddle and apply a little ghee or butter, as per taste. Serve it hot with curries, chutneys, or yogurt, or your favourite dish !

Jowari roti is best enjoyed fresh, as it can become completely dry once cooled and consumed after long hours. Relish this healthy, wholesome meal with your favorite side dishes!

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