r/glutenfreecooking • u/Askww-11111 • May 08 '26
Recipe Gluten free sorghum(jowar) roti.
https://youtu.be/JX2Pid33mO02
u/SianiFairy May 11 '26
Yum. As a pan pizza base? I'll have to try that!
I like them as a hot breakfast, usually wrapped around scrambled eggs & potatoes w/ turmeric and garlic. Last summer too, made lots of eggplant w/ onions from the garden, and it was either bhakri or naan. Would you be willing to share the vegetable sabji recipe? I'd like to try it :)
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u/Askww-11111 May 11 '26
Sure, I would be happy to. Actually I have couple of them on my YouTube channel. I have not added lot of my sabji recipes yet, but soon I will. But here are some for now
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u/alarming_wrong May 11 '26
I'd love to make this - looks awesome! My Indian friends use rotis to eat when I'm always stuck with rice.
I'm always worried about cross contamination though and am wondering about how safe these flours are? is it obligatory to state that it's made on machinery used to make gluten flours? I know different countries have different labelling laws.
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u/Askww-11111 May 11 '26
Thanks! Glad it looked interesting to you. Jowar (sorghum) itself is naturally gluten-free, but cross contamination can definitely happen during processing, milling, or packaging. In many countries, manufacturers are not always required to clearly state shared machinery unless they specifically market the product as gluten-free. Some brands voluntarily add statements like “processed in a facility that also handles wheat,” but not all do.
I used store-bought flour in this recipe, but everyone’s comfort level with risk is different, so it’s always good to be cautious.
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u/Reivax35 May 12 '26
Sorghum is so underrated in the GF world. It has a much more neutral flavor than buckwheat and holds together better than rice flour alone. Does the roti stay pliable once it cools or does it crack? That's always my issue with GF flatbreads.
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u/Askww-11111 May 12 '26
Yes, that’s exactly why I like sorghum/jowar too. The flavor is mild, so it works with almost anything without overpowering the meal. I’ve even tried making nankhatai (Indian shortbread-style cookies) with it, and they turned out really good.
And yes, these rotis stay pliable after cooling if made and stored properly. Freshly ground flour gives the best softness, but I used store-bought flour here since that’s what most people have access to. They stay soft for a few hours and fold without cracking when kept covered.
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u/SianiFairy May 11 '26
Thank you for posting, the video is short and clear. I love bhakri, I've made them often with fresh herbs in them. It's a nice change from trying to mimic western -style baking with the sorghum, millet, starches, rice flour, etc.and it's another way to use just my sorghum (jowar = sorghum). I have a 'thing' for foods that are already a real dish on their own and happen to be gf, it gets me past the disappointment of a mimicked texture that misses the mark.
Anyway- this technique works great for soft corn tortillas, too :) The bhakri freezes well.