Jowar Flour (Sorghum)
古代から伝わる大地の恵み！モチッと香ばしいグルテンフリーの主食
Description
Flour ground from sorghum. The staple food of farmers in arid regions where wheat grows poorly; containing no gluten, it makes a very rustic, savory-smelling bread (Roti).
Classification: For Health Conscious,Millet Flour,Gluten-free
Shops selling Jowar Flour (Sorghum)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Jowar flour(Sorghum flour)
Instructions
- Add salt and boiling water to Jowar flour, mix with spatula, then knead firmly by hand to make dough (*since there's no gluten, the trick is gelatinizing starch with boiling water to bind it).
- Instead of a rolling pin, use wet palms to gently pat and spread the dough into a thin circle on a board.
- Place on griddle (Tawa), brush a little water on the surface to prevent drying, bake both sides golden into 'Jowar Roti (or Bhakri)'.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Buckwheat flour or rice flour (as a sub for gluten-free bread dough)
Pairing
Zhunka (chickpea flour curry), Pithla, Thecha (green chili paste)
Trivia
[Trend] Long regarded as 'poor man's food', but recently re-evaluated as a low-GI, high-fiber, gluten-free 'superfood', making a triumphant return to the dining tables of urban organic-conscious youths and dieters.
Eating tips & etiquette
[Unique Eating] Place only super-spicy green chili paste (Thecha) and raw onions on the rustic, hard Jowar Roti, chewing it as a wild meal between farm work!
Allergen
None