This jowar roti recipe (Indian Sorghum Tortillas or Flatbread) recipe is incredibly easy to make, may be made gum-free, and contains no added starch. You may have already tried my similar recipe, Gluten Free Oat Tortillas as well as watched the video. This sorghum recipe only requires one simple change. I know that a few people with celiac disease are also oat intolerant and would appreciate an alternative to the oat tortillas. Now, I have provided you with the exact amounts of water to use. (I also updated the oat tortilla recipe so that you have it there as well.) You can use a tortilla press, rolling pin, or your hands to make them. Enjoy!
I also have a no-starch-added, gum-free Rice Wrap/Tortilla Recipe.
An easy, healthy alternative to binding rice flour tortillas and highly processed added starches. Plus, sorghum flour contains more flavor.
Ingredients:
- 1-1/4 cups superfine white sorghum flour (Authentic Foods*), plus more for dusting
- 1/2 teaspoon guar gum (or xanthan gum**, if corn tolerant)
- 1/4 teaspoon salt
- 3/4 cup boiling water, plus more for basting
Instructions:
- Add the flour to a bowl. Whisk in the guar gum, if using, and the salt.
- Create a well in the center of the flour mixture and pour in the boiling water. Using a silicone spatula, combine the ingredients and set aside for 15 minutes.
- Knead the dough until smooth and no seams remain. Roll into a log and cut into equal portions, four to six pieces depending on how large you would like your tortillas.
- Preheat a large skillet over medium-high heat. (The higher the heat, the more the tortillas will bubble.) Lay a sheet of parchment paper on a smooth surface.
- Lightly flour the paper with sorghum flour and roll out a piece of dough or pat out into a circle, flouring as needed and flipping it over often to prevent sticking and dust with flour as needed.
- Add one to the skillet and fry for about 30 seconds, basting with water about one time to keep it moist. Turn it over and baste any dry areas as needed. Flip over as need to thoroughly cook, a total of 1 to 2 minutes.
- Remove from the heat and keep covered or wrap in foil or between sheets of parchment to keep warm.
Tips
*Authentic Foods superfine white sorghum flour may be substituted for Bob's red mill regular sorghum flour.
**If you find that the dough tears too easily, add gum. Adding gum is recommended unless you are intolerant to gums. Serve with your favorite Indian food or use to make soft tacos, burritos, or as a bread, rice, or potato replacement with a meal.
Weight Watchers Freestyle Points: 3 each if making 5 tortillas with the entire recipe.
What kind of skillet works best? Do you oil the skillet first?
Kasey,
I like using cast iron.
Carla
I’ve just made these, instead of gums I used 1tsp psyllium husk powder. They dry a lot but very tasty. Thanks for the recipe.
Cidi,
I’m glad you enjoyed them. They dried out because when you use psyllium husk to substitute for gum, it absorbs more liquid. Just add more liquid next time and it should not dry out so quickly. I freeze my dough and the defrost as needed.
UODATE: In discussing the matter further via email, I learned that Cidi cannot locate many of the ingredients in my flour blend.
Carla
I made these tortillas tonight and I was so skeptical because of the lack of lard or shortening, and I probably could have used a bit more water. But, they came out great and I’m so happy to have found something new and delicious to use for me and my son! Chewy and flavorful and flexible. 10/10 would recommend!
Hi Carla,
Do you have this recipe with metric measures?
Thanks.
Mike.
Hi Mike,
Please see the weight conversion page: https://glutenfreerecipebox.com/gluten-free-flour-conversion-chart/
If there is anything missing from that page, please let me know. I’ll do my best to help you.
Carla