Jowar, also known as Sorghum, is a nutritious grain that is often used in a variety of Indian recipes. It's particularly popular in the culinary traditions of Rajasthan, Maharashtra, and Gujarat. Jowar is rich in protein, fiber, and vitamins, making it a valuable addition to any diet. It's also completely gluten-free, making it a safe option for those with celiac disease or gluten intolerance.
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In a large bowl, mix together the jowar flour and salt.
Gradually add water, kneading as you go, until you have a firm, pliable dough.
Divide the dough into 8 even portions and roll each one out into a flat circle.
Heat a tava or griddle over medium heat and coat with a thin layer of ghee.
Cook each roti for 2-3 minutes on each side, until they're golden brown and crispy.
Serve the jowar roti hot with a bowl of curry or dhal.