Yoga Life
Jowar Roti (Millet Flatbread)
A soft, protein-rich jowar (sorghum) roti from the Wholesome Living Through Food series — a wholesome, gluten-free alternative to refined-grain flatbreads.
Jowar roti is a soft, protein-rich flatbread made from jowar (sorghum) flour. A wholesome, gluten-free alternative to refined-grain rotis, it's rich in plant protein, fibre, iron and magnesium — gentle on digestion and a good everyday addition to a balanced diet.
Ingredients
- 1½ cups jowar (sorghum) flour
- 2 cups water
- 1 tsp salt
- A little extra flour for rolling
- Ghee or oil to finish
Method
- 1
Bring the water and salt to a boil in a pan.
- 2
Add the jowar flour and cook on a low flame, stirring, as it absorbs the water.
- 3
Turn off the heat and let it sit, covered, for about 10 minutes.
- 4
Transfer to a bowl and knead the warm dough until smooth, then divide into even balls.
- 5
Dust each ball in flour and roll out gently (use a cutter for a neat circle if needed).
- 6
Cook each roti on a hot tawa, flipping once, until it puffs and both sides are done.
- 7
Dab with a little ghee or oil and serve hot with any side dish.
Why it's nourishing
Jowar is rich in plant protein and fibre, which makes it gentle on digestion while supporting muscle strength and healthy gut function. It provides minerals like iron and magnesium, and — eaten mindfully — supports healthy weight management as part of a balanced diet.
More recipes from Hema Subramanian and The Home Cooking Show →
Frequently asked questions
- Is jowar roti gluten-free?
- Yes — jowar (sorghum) is naturally gluten-free, so these rotis suit a gluten-free diet.
- Why cook the dough before rolling?
- Jowar has no gluten, so briefly cooking the flour in hot water first binds the dough and makes it soft and easy to roll.
References
- Bhagavad Gita 17.8-10 — sattvic food that nourishes life, strength and health · Classical text — The yogic view that wholesome, simple food supports a clear mind and healthy body.