“Sorghum/ Broom-Corn/ Great Millet” flour, called “Jowar or Jowari Atta” in Hindi. Along with bringing a plethora of nutritional benefits, this flour is also gluten-free. Perhaps, that is because, this ancient grain is actually a type of grass. The seeds are boiled, steamed and ground into coarse flour to make into unleavened flatbread – “Roti”. The dough made of this flour lacks the elasticity that wheat flour dough has due to the lack of gluten. Kneading this dough is easiest with warm water and I used some flax seed powder as a binder. A pinch of dried Fenugreek leaves adds a beautiful flavour to this delicious flatbread.
(A gluten-free flatbread made with coarsely ground Sorghum flour.)
Coarse Jowar/ Sorghum Millet Flour – 2 cups whole wheat flour (gehun ka atta) 1 cup flour – 3/4 Warm Water – 1.5 cups (may need more or less depending on how finely the flour is ground)
Flax Seed Powder – 1 tablespoon
Dried Fenugreek Leaves – 2 teaspoons (optional)
Salt, to taste
Coconut Butter or other non-dairy spread to apply on the flatbread (optional)
Heat a flat griddle or pan on low heat.
Mix the flour, salt, dried fenugreek leaves and flax seed powder in a large mixing bowl.
Gradually mix in warm water and knead into a firm dough using as little water as possible.
Take a golf ball sized round and dredge in dry sorghum flour.
Roll out the dough into a circle about 6″ in diameter.
Place the flat bread on the hot griddle and cook until light brown spots appear. Flip over and cook the other side until puffy (see picture).
Remove from the griddle and spread coconut butter is using.
Wrap up in a clean tea towel.
Repeat until all the dough is used up.
Tastes best warm with Daal or, dunked into a thick gravy.