Jowar roti

What to get ready

• Jowar sorghum flour 560 g
• Salt 12 g
• Ghee 80 g
• Fennel seeds 8 g
• Rice flour 80 g
• Roasted sesame seeds 40 g

Method

1. 1 Bring water to a boil, then sprinkle in jowar flour and stir quickly for 2 minutes until the flour is cooked through.
2. 2 Sorghum flour is gluten-free, so it must be cooked in boiling water; kneading it with cold water will cause the dough to crumble.
3. 3 Knead the hot dough for 5 minutes with wet hands until it is smooth and pliable.
4. 4 Sprinkle rice flour on the table, then pat or roll the dough into a thin disc 2 mm thick and sprinkle roasted sesame seeds on top.
5. 5 Pan-fry for 90 seconds on one side, then flip and gently press with a towel to puff up the pancake like a ball.
6. 6 Spread ghee butter on the hot bread and wrap it in a towel to prevent it from hardening.

With an appliance

• Oven 45 min

  Replace step 5: Place the cake on a preheated cast iron baking tray in the middle rack of the 240-degree oven for 5 minutes, rotating the tray at minute 2. The cake cooks evenly and you don't have to press each side, but you'll lose the burnt spots and the smell of the pan or charcoal.