Jola Roti (Sorghum Flatbread)

Ingredients

• 2 cups Water (room temperature)
• 1 teaspoon Salt (regular table salt)
• 1.5 cups Plain Yogurt (full‑fat, unsweetened)
• 2 cups Sorghum Flour (Jola Flour) (fine milled, gluten‑free)
• 2 tablespoons Ghee or Oil (for brushing cooked rotis)
• 2 tablespoons Extra Sorghum Flour (for dusting) (helps prevent sticking while rolling)

Instructions

1. Boil Water with Salt

   Pour 2 cups of water into a large saucepan, add 1 tsp salt, and bring to a rolling boil over high heat.

   Time: PT5M

   Temperature: high heat

2. Add Yogurt and Cook Flour

   When the water is boiling, stir in 1.5 cups of plain yogurt. Reduce heat to low, then gradually add 2 cups of sorghum flour while stirring continuously to avoid lumps. Cook for about 5 minutes until the mixture thickens and the flour absorbs the liquid.

   Time: PT5M

   Temperature: low

3. Rest the Dough

   Turn off the heat, cover the bowl, and let the dough sit for 10 minutes. It will finish cooking and become soft.

   Time: PT10M

4. Knead the Dough

   Transfer the warm dough to a clean surface. Knead for about 5 minutes until smooth and pliable. If the dough feels sticky, dust with a little extra sorghum flour.

   Time: PT5M

5. Divide into Balls

   Divide the dough into 4 equal portions and roll each into a smooth ball.

   Time: PT2M

6. Roll Out Rotis

   Dust each ball with flour, flatten with a rolling pin to a 6‑8 inch circle about 2‑3 mm thick. Use a round cutter for a perfect shape, or free‑hand if you prefer.

   Time: PT5M

7. Heat the Tawa

   Place the tawa on medium‑high heat. When a few drops of water sizzle and evaporate instantly, the tawa is ready.

   Time: PT3M

   Temperature: medium-high

8. Cook the Rotis

   Place a rolled roti on the hot tawa. Cook 1‑2 minutes until bubbles appear, then flip. Cook the other side 1‑2 minutes, gently pressing with a spatula to encourage puffing. Repeat for all rotis.

   Time: PT16M

   Temperature: medium-high

9. Finish and Serve

   Brush each hot roti with a little ghee or oil, stack them in a clean towel to stay warm, and serve immediately with your favorite side dish.

   Time: PT2M

Nutrition Facts

Calories

340

Protein

8 g

Carbohydrates

55 g

Fat

10 g

Fiber

5 g

Ingredient Substitutions

• Instead of Salt: sea salt
• Instead of Plain Yogurt: buttermilk, curd
• Instead of Sorghum Flour (Jola Flour): millet flour, buckwheat flour
• Instead of Ghee or Oil: vegetable oil, clarified butter
• Instead of Extra Sorghum Flour (for dusting): rice flour, wheat flour (if not gluten‑free)

Equipment Needed

• Large Saucepan
• Mixing Bowl
• Rolling Pin
• Flat Tawa or Skillet
• Spatula
• Ladle (optional)
• Round Cutter (or knife) (optional)
• Kitchen Towel (optional)

Critical Steps — Do Not Skip

• Boiling water with salt
• Adding yogurt and cooking sorghum flour on low heat
• Allowing the dough to rest for 10 minutes
• Ensuring the tawa is properly heated before cooking
• Pressing the roti to achieve puffing

Chef Tips from the Video

• Use fine‑milled sorghum flour for a smoother texture.
• Cover the dough with a damp kitchen towel during resting to retain moisture.
• A small amount of ghee on each roti adds flavor and keeps them soft.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat on a dry tawa before serving.

Freezer: Wrap each roti in foil and freeze for up to 1 month. Thaw and reheat on a skillet.

Room temperature: Best eaten fresh; can stay soft for up to 2 hours if covered.

Make-Ahead Tips

• Prepare the dough a day ahead, keep it covered in the refrigerator, and bring to room temperature before rolling.
• Cook the rotis, brush with ghee, let them cool, then freeze for later use.