Jowar Bhakri – Jowar Roti

Jowar Bhakri is a gluten-free, oil-free, and vegan Indian flatbread made with sorghum flour. Jowar roti is incredibly filling and makes a wonderful meal to enjoy with a leafy vegetable sabzi, pithla, garlic chutney, green chili thecha, or red chili thecha. 

Jowar is referred to as a “super grain” and is mainly found in Asian and African cuisines. It is loaded with vitamins, minerals, micronutrients, iron, fiber, and protein. It makes a perfect grain to maintain weight and control diabetes.

Learn the recipe directly from my mother-in-law in this post who makes one of the best bhakri ever! You will find her love, hands, and bangles while making the bhakri for the family in the procedure pictures. 

I can make good bhakris but her bhakri is from out of this world! I made a couple of jowar bhakris under her supervision and she told me that I am making them very well which totally made my day 🙂

I was totally thrilled to watch her while making the bhakris and she was passing me so many tips and tricks. You will find a couple of her recipes on my blog until she is here with us. 

While traveling here, she bought a plastic based cooling rack especially made for rotis. It is so good and very helpful so don’t forget to shop for one if you are traveling to India. You can simply place this cooling rack on the top of a round container and transfer the cooked rotis later. This will help to keep the rotis dry without getting soggy at the bottom. 

Ingredients

• Jowar flour
• Rice flour
• Salt
• Water

Jowar Bhakri Step By Step Recipe

In a large wide bowl or parat, mix together jowar flour and salt. 

Boil some water in a saucepan and slowly add to the flour mixture. Stir the mixture with a spatula. Cover the jowar flour mixture with a lid and set aside. 

Once the mixture is lukewarm, knead the dough until smooth for about 6-8 minutes. Add some water to the mixture if you find it is not forming into a soft and smooth dough. 

Heat the skillet on medium heat, divide the dough into 12 equal balls, and set aside. 

Mix 1/3 cup jowar flour and 2 tbsp rice flour on a plate. 

Dust some jowar and rice flour mixture on a working surface or wooden chakla. 

Flatten the dough ball between your palms and spread some flour on a flatten ball at the bottom side.

Place the flour side on a working surface, take some flour on your hands, and slowly start flattening the sides of the ball with your fingers. The bhakri should move around – do not press the sides too much or the bhakri will break. 

Gently press the middle of the disc with the bottom of your palms and keep on flattening the disc with your fingers. Lift the bhakri when it reaches 4 inch diameters, sprinkle some more flour on a working surface, place the disc, and keep on flattening the bhakri. 

Slowly lift the bhakri, transfer the flour side up on the skillet, and spread some water with your hands or a brush. 

Gently lift all the sides of the bhakri with a spatula and flip the jowar bhakri. Let the bhakri cook until golden brown, lift it with a spatula, take out the skillet, and let the bhakri cook from the other side directly on the stove to puff it well. Remove the jowar bhakri with the help of tongs or spatula. 

Set the bhakri aside on a cooling rack and repeat the same process with the leftover dough.  

Tips For Making Jowar Bhakri

• Buy a good quality, fresh jowar flour. 
• If the jowar flour is a little old, boil some water in a pan, remove from the heat, slowly transfer the flour to the pan, mix it well, cover with a lid, and let it sit for 10 minutes. While the dough is still warm, knead the dough very well for about 7-8 minutes until it is soft and smooth. 
• You might need some more water to form it into a soft and smooth dough. The water consistency always depends on the stickiness in the flour – the bhakri should not break while patting into a disc. 
• Adding some rice flour to the jowar flour for dusting helps the bhakri to move easily when flattening it with your fingers. 
• Always put flour side up while roasting a bhakri to puff it well and to keep it soft. 
• Applying water on the flour side of a bhakri is important to keep the bhakri soft for a longer period of time. 
• Flipping the bhakri immediately after applying water keeps it soft. 

How To Store Jowar Bhakri? 

Jowar bhakri tastes best when served fresh.

Once the bhakris cool down, you can store them into an airtight container for 1 day on a countertop. 

Make them in advance and store in the refrigerator in an airtight container for up to 4 days. Warm them up in a microwave by covering them with a paper towel before serving. 

How To Serve Jowar Bhakri?

Enjoy the bhakri with some leafy vegetable sabzi, pithla, or zunka! 

Try jowar bhakri with Aambadichi bhaji, Palak Patal Bhaji, Undhiyu, or Green Split Peas Dal.

Serve the bhakri with any sabzi, dry garlic chutney, some onion salad or white onions, and with some buttermilk for a wholesome meal. 

DID YOU LIKE THIS RECIPE? 

If you’ve tried the Jowar Bhakri recipe then don’t forget to rate it. 

I will love to hear from you!

FOLLOW ME

Facebook|Instagram|Pinterest 

Did you try this recipe?

Follow @lifeisforfoodblog on Instagram, snap a photo, and tag it #lifeisforfoodblog

I love to know what you are making!