Jowar Bhakri

Ingredients

• 2 cups jowar (sorghum) flour
• Hot water, as needed
• Salt
• Extra flour for dusting

Method

1. Mix jowar flour with salt, then slowly add hot water while kneading, working quickly while the dough is still warm — jowar dough turns crumbly and hard to handle once it cools, unlike wheat dough.
2. Take a portion of dough and, using wet hands, pat it directly into a thin, even round on a sheet of plastic or a banana leaf, since jowar dough is too delicate to roll with a pin.
3. Carefully flip the patted bhakri onto your palm, then transfer it onto a hot tawa.
4. Cook on medium heat until the base firms up and small dry spots appear, then flip and cook the other side.
5. Once mostly cooked, place it directly over an open flame for a few seconds on each side until it puffs slightly with light char spots. Serve hot with a dollop of ghee, or with pitla or thecha.