Jowar Roti
Ingredients
1 cup of water
1 cup + 2 tablespoons of Jowar/Sorghum Flour + 1/4 cup for rolling
1/4 teaspoon of salt
2 teaspoons of oil
Directions
Bring a cup of water to a rolling boil in a saucepan.
Add 1 teaspoon of oil, salt and flour. Switch off the heat.
Stir the mixture till all the water is absorbed by the flour and it forms a loose dough. Leave aside to cool.
Once its warm enough to handle, collect the dough in a bowl and knead really well for about 3-4 mins.
Add the 2nd teaspoon of oil and knead it for about 5 mins. The dough will be soft and pliable at the stage.
Heat a flat pan or tawa on medium heat. Cover the rolling surface with wax or parchment paper. Dust flour on it.
Make small lemon size balls of the dough and pat it on extra flour.
Coat the ball nicely with flour and roll it gently and smoothly into a chapati.
Carefully pick the chapati from the parchment paper and put onto the pan.
Wet the top surface of the chapati by wetting your hands with little water and gently patting on it. You can even do this with a brush. Once the water dries, gently flip it over.
Press with a flat spatula gently. You will see small puffs appearing. Flip again and do the same. The chapati puffs up very nicely with some brown spots on it.
Grease the chapati with half a teaspoon of oil, butter or ghee for a shiner look and enhanced taste.