Sorghum flour is used in the western world to make Jowar roti, a type of Indian flatbread.Jowar roti is a high in fiber and is packed with vitamins and minerals.The roux should be ready to serve within 30 minutes.
Step 1: A bowl or a large plate with a rim can be used to mix the flour and salt.
To mix the flour and salt, use a spoon.Jowar ritos can be made without salt as well.
Step 2: To add water to the bowl, you have to add 125 liters.
The water and flour should be mixed with a spoon.If you don't use hot water, you can use your hands to make the dough softer.
Step 3: Add the remaining 65 liters of water to the mix.
It is up to you how much water you add after this.It depends on the type and consistency of the flour, as well as how fine or coarse it is.
Step 4: The dough can be cooled for a short time.
If it's too hot to knead from all the hot water you've added, give it some cooling time.
Step 5: The dough should be put in a bowl.
After the dough has cooled, knead it thoroughly and rigorously.Add more flour if the dough feels sticky or pasty.Place the dough one side at a time until it cools to room temperature.Even while kneading, Jowar flour is very fine.It's not like wheat flour, which requires a lot of effort to make a soft dough.The kneading could be done in a few minutes.You can add tap water as you knead it.You don't want to add too much water.When you're done kneading the dough, there's no flour on your palms.
Step 6: The dough can be made into small to medium rolls.
Remove the cover after the dough has cooled.The dough should be rolled into small or medium balls.If you want, you can make one large puri with the same amount of dough.
Step 7: Place a ball on the rolling board.
Sprinkle some flour on the board to keep it from sticking.Add more flour to the dough.If you flatten it with your hands, you can wet your fingers.
Step 8: Press the dough and turn it.
To flatten the roti, use the palms of your hands.If it is necessary, add more flour.If you want to keep them on one side, you can roll them.The roti should be rolled evenly and not thick at the ends or center.
Step 9: Take the roti out of the board.
Make sure you don't damage the dough by using a spatula.They can be made as thin as 1-2mm or as thick as 3-4mm.The flour is very delicate.Lift where you feel the dough is strong enough by touching the ends with your fingers.Lift the entire roti and flip it on the pan.
Step 10: The dough should be placed in a hot frying pan.
The dough should be laid on the pan so that the side that is rolling is facing upwards.
Step 11: There is water over the roti.
To spread the water evenly, use your fingers.The water should be used a second time as needed.You should try to cover every part of the roti.It will be hard to spread the water out if the pan is too hot.The flame should be kept low at first.If you don't like doing it with your hands, use a spatula or spoon.The dough is made with the help of the water.Don't worry if there are some leftover traces of dry flour.The flame can be turned a bit higher once this is done.The water should be kept handy.
Step 12: The base has been lightly cooked.
The roti is a little moist.Lift it gently, just like you lifted it after rolling it.If you wait for it to dry out completely, you will see that it is wrinkly.If you keep moving and rotating the pan it will cook evenly.If it's stuck on the pan, wait for it to cook more and then move it.If it is still stuck to the pan, reduce the flame and use a spatula to remove it.You can increase the flame once the roti is flipped.You can see if the lower side has brown marks by lifting it.If you see burned or blacked parts, reduce the flame.
Step 13: Use a spatula or tongs to remove the roti from the pan.
Try to keep a firm grip on the roti, but don't squeeze it too hard.Don't worry, the roti will taste the same if it tears.
Step 14: Remove the pan from the flame and use the roti to replace it.
The dough can be puffed up by heating it directly over the stove.You should be able to see the dough rising after a minute or so.If you are not very confident, you may skip this step.Make sure you keep an eye on the flame to make sure the dough or flour doesn't stick or ignite.
Step 15: Put the other side on the fire.
You should be able to see burned spots after a couple of minutes.Remove the flame and place it in a bowl.
Step 16: It's time to serve the food.
You can serve it warm or hot.Ghee or white butter can be used to add some flavor to the food.
Step 17: Once they're cool, cover them.
Allow them to sit in the open until they cool, if you don't need to store them or eat them right away.The roti may become soggy if it is put on a plate.The steam can escape if you place your roti on a bowl or cup.If it comes down to room temperature, cover it.