Jowar Roti | Soft and Healthy Sorghum Flatbreads

Jowar Roti, also known as Jowar Bhakri, Jolada Rotti, or Jwarichi Bhakri, is a traditional Indian flatbread made from sorghum flour (jowar atta). Popular in states like Karnataka, Maharashtra and Gujarat, this naturally gluten-free roti is light, nutritious, and perfect for everyday meals.

Made with just two simple ingredients—sorghum flour and water—jowar rotis are naturally vegan, fiber-rich, and ideal for gluten-free diets. In this post, you’ll learn how to make soft, puffed jowar rotis at home, with expert tips to help you master the technique.

What is Jowar and Why You Should Eat It

Jowar, or sorghum, is an ancient grain known for its impressive health benefits. It’s high in fiber, iron, protein, and antioxidants. Sorghum supports better digestion, blood sugar control, and long-lasting energy. It’s also a top choice for anyone on a gluten-free or plant-based diet.

Regional Names of Jowar Roti

Jowar Roti has many names across India, depending on the region:

Jolada Rotti – Karnataka
Jowar Bhakri – Gujarat
Jwarichi Bhakri – Maharashtra

Though the names differ, the love for this hearty flatbread is shared across regions.

Ingredients for Jowar Roti

You only need two ingredients to make these wholesome flatbreads: jowar atta (sorghum flour) and water. No oil, no salt, no yeast—just clean, simple food.

Expert Tips for Soft Jowar Rotis

Here are my tried-and-tested tips for making soft and fluffy jowar rotis, especially if you’re making them in the U.S.:

Use Boiling Hot Water | Always use hot, boiling water in a 1:1 ratio with flour. This helps the flour absorb moisture quickly, creating a pliable, crack-free dough.
Work with the Dough While It’s Warm | Don’t let the dough sit for long. Jowar dough dries out quickly and becomes brittle if kept too long. Always knead and roll the rotis while the dough is still warm.
Choose a Good Rolling Surface | Instead of pressing the dough by hand, I roll it using a marble rolling board. You can also use parchment paper or a granite countertop for rolling.
Use a Heavy-Bottomed Tawa | A cast iron pan works best for even heat distribution and helps the roti puff up properly. Avoid non-stick pans if you want traditional texture.
Brush with Water | After placing the roti on the tawa, sprinkle or brush a little water on the surface. This keeps the roti moist and encourages puffing.
Stack and Cover | Once cooked, stack the rotis on top of one another and cover with a clean kitchen towel. This keeps them soft and warm until ready to serve.
Use Freshly Milled Flour | If you’re in the U.S., sourcing quality jowar atta can be tricky. I’ve tested several brands, and the freshest and finest flour I’ve found is from Two Brothers Organic Farms. You can use our code Nisha10 as a new customer for 10% off and complimentary shipping over $49.

Jowar Roti

Save Print

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

How to Make Jowar Roti – Step-by-Step Recipe Jowar Roti, also known as Jowar Bhakri, Jolada Rotti, or Jwarichi Bhakri, is a traditional Indian flatbread made from sorghum flour (jowar atta).

Author: Nisha Vedi Pawar

Serves: 8-9 rotis

Ingredients

2 cups jowar atta (sorghum flour)
2 cups water

For rolling and dusting:

⅓ cup jowar atta

Method

In a medium pot, bring 2 cups of water to a gentle boil. Add 2 cups of jowar flour, turn off the heat.
Mix well with a spatula until fully combined. Cover and let the mixture rest for 5 minutes to allow the flour to absorb the moisture.
Transfer the mixture to a mixing bowl and knead until the dough is smooth and pliable.
Divide the dough into 8-9 equal parts and roll each into a round ball.
Cover the dough balls with a damp tea towel to prevent them from drying out.
Preheat a cast iron tawa over medium heat.
Lightly dust your work surface with jowar flour. Roll one dough ball into an 8-inch circle, using gentle, even pressure. Add more flour if needed.
Carefully place the rolled roti onto the hot tawa. Brush the top lightly with water using a pastry brush or damp cloth.
Let the water dry and cook the roti for 1–2 minutes, until light golden spots appear.
Flip and cook the second side for 2 more minutes.
Flip once more. The roti should start to puff—press gently with a kitchen towel or finish puffing over an open flame if needed.
Remove from heat once both sides have golden-brown spots.
Stack the cooked rotis and cover them with a clean kitchen towel to keep them warm and soft.
Repeat with the remaining dough balls.

Jowar Rotis at Home

Making soft jowar rotis at home may take a little practice, but with the right flour, rolling technique, and heat control, you’ll be making them like a pro. This simple, nourishing flatbread is a delicious addition to any Indian meal.

Looking for more roti recipes? Try these rainbow rotis or traditional whole wheat rotis.

Enjoy,