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Loading...Sorghum Flatbread is a rustic, gluten-free Indian bread made from stone-ground jowar flour, popular across Maharashtra and Karnataka. The dough is patted by hand directly on the griddle and cooked until soft with lightly charred spots, traditionally served with pithla, bhaji, or a dollop of white butter.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings4
Yield4 flatbreads
Nutrition Facts
Per serving (estimated)
- 180 kcalCalories
- 1.8 gFat
- 0.3 gSaturated Fat
- 38 gCarbs
- 5 gFiber
- 0.5 gSugar
- 5 gProtein
- 295 mgSodium
- 185 mgPotassium
- 18 mgCalcium
- 2.2 mgIron
- 0 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the Dough
- 2 cups jowar (sorghum) flour
- 3/4 cup warm water, plus more as needed
- 1/2 teaspoon salt
- 1 teaspoon oil, plus extra for shaping
Directions
- Whisk the jowar flour and salt together in a wide mixing bowl, then drizzle in the oil and rub it through the flour with your fingertips until crumbly.
- Pour in about half the warm water and mix with your fingertips, gradually adding more water a little at a time until the flour just comes together into a soft, pliable, non-sticky dough. Cover with a damp cloth and rest 5 minutes.
- Divide the dough into 4 equal balls. Lightly oil a sheet of parchment paper or a clean cotton cloth, place one dough ball on it, and flatten gently with your palm.
- Dredge the flattened disc generously in dry jowar flour and continue patting it outward in a circular motion with oiled fingertips until you have a thin round about 6 inches across. Keep dipping your fingers in the flour to prevent sticking.
- Heat a cast-iron tawa or heavy skillet over medium-high heat until hot. Lift the patted flatbread carefully and lay it flat on the tawa.
- Cook for about 1 minute until small bubbles appear and the underside shows light golden spots, then flip and cook 1 to 2 minutes more, pressing gently around the edges to encourage puffing.
- Use tongs to lift the flatbread directly over an open flame for 5 to 10 seconds so it puffs up like a balloon, then transfer to a cloth-lined plate and smear lightly with ghee or white butter. Repeat with remaining dough balls.
- Stack the finished flatbreads and wrap in a clean kitchen towel to keep them soft and warm until serving.
Cook’s Notes
- Warm water is essential; cold water makes the dough stiff and prone to cracking during patting.
- Do not knead jowar dough like wheat dough; just bring it together gently or it will turn tough and dry.
- Eat sorghum flatbread the same day it is made for the best soft texture, as it hardens quickly once cooled.
- For authentic Maharashtrian service, pair with Thecha (green chili chutney), pithla (chickpea flour curry), or a knob of loni (white butter).
- If you cannot pat by hand, roll between two sheets of oiled parchment using a light hand; sorghum dough resists heavy rolling.
