11 Dec Jowar Tortilla / Sorghum flour Tortilla
Jowar Tortilla is a gluten free Torilla made from Jowar (Sorghum). In Spanish, “tortilla” means “small torta”, or “small cake”. Tortilla is an unleavened flatbread. The oldest variety of Tortilla that is popular and still remains a staple food in Mexico uses Maize (corn) flour. Over the years Tortillas have evolved and use wheat, refined wheat, etc. In the US, wheat Tortillas are so popular that people prefer it to bagels and muffins.
Ready made Tortillas are available in many grocery stores. But other than the maize tortillas mostly they are gluten varieties. However, since we can easily make them at home, I tried it with Jowar. Its very soft and tasty.
Here is the tortilla that I made with Jowar (sorghum) flour.
- 1/4 cup jowar flour (Sorghum)
- 1/4 cup rice flour
- 3/4 cup water
- Pinch of salt
- 1/2 tsp oil
- Mix both flours and dry roast over low flame for few minutes. Do not over roast.
- Boil water with salt and oil.
- When the water comes to boil, reduce heat and add the flours.
- Cook till they form a lump.
- Remove from heat and allow to cool for 15 minutes.
- Once it cools, knead the flour tightly till it becomes smooth.
- Divide the dough into 4 equal sized balls for small tortillas (5” size)
- OR 2 equal balls for big tortillas (7” size).
- Roll into as thin rotis as possible, using rice flour for dusting. Make sure to roll with light hands, not giving too much pressure. This way, you can make as thin and as big tortillas as possible.
- Cut the edges with knife or any steel lid.
- Heat a skillet and roast on a low flame for few minutes till light brown dots appear on both sides. Do not over roast. They should be soft.
- Cool and store the tortillas in an airtight container.
You may find more Millet recipes here