<p>Even though jowar roti is a great food, getting it soft and thin can be a real challenge. Jowar is gluten-free, so the rotis often dry out or tear. The secret is all in how you knead the dough.</p><img><p>The secret to soft, thin jowar roti is cooking the dough. Mix the flour with hot water, let it steam, then knead it well. This keeps the rotis soft for hours.</p><img><p><strong>Jowar is called a local ‘superfood’. Its benefits are:</strong>High in fiber, it helps digestion.Aids in weight loss and controls blood sugar levels.It’s gluten-free and good for heart health.</p><img><p>Wheat has gluten, which gives chapati its elasticity. But since jowar has no gluten, the roti dries out or tears quickly. So, it’s essential to cook and knead the dough correctly.</p><img><p>Jowar flour – 1 cupWater – 1 cupSalt – half a teaspoonGhee – 1 teaspoon</p><img><p>Boil water with salt. Turn off heat, add jowar flour, mix, and cover for 5 mins to steam. Knead the warm dough until smooth. Add ghee and knead again. Roll out and cook on a hot tawa.</p><img><p>Always use hot water. Add ghee or oil to the dough at the end. Beginners can use a plastic sheet to roll without tearing. <strong>What to serve with jowar roti?</strong> It’s great with garlic chutney, yogurt, or baingan bharta.</p>
