Wednesday, September 22, 2021

Sorghum and Spinach Roti

This is a simple, nutritious, and delicious flatbread made with sorghum flour (aka Jowar) and spinach. This flatbread is vegan and can be served with mango or any achar, guacamole, or hummus. My kids love it with yogurt. 

This roti can be made easily and is similar to Akki Roti, which is made with rice flour. Bajra Bottle Gourd Roti is a similar one made with pearl millet and opo aka bottle gourd. Knead the dough and flatten them and cook. Allow cooking time of 20 minutes and a prep time of 15 minutes. In maximum under 45 minutes, you will have a very healthy meal. Coconut, ginger, and cumin enhance the flavor, and Thai chili contributes to the heat in this roti aka flatbread. If you dont have access to fresh coconut, coconut milk can be used, just adjust the quantity of water while kneading. Instead of grinding the Thai chili, ginger, coconut, and cumin, they could be added as such and made too. That would give a different texture bite. If you do not want to bite chopped Thai chili, just blend them and add. While flattening the dough, make sure to apply oil on the foil before each use. This helps in peeling of the roti to cook.

Millets are amazing whole grains. Sorghum is called great millet or jowar. It is rich in proteins, vitamin B, magnesium, and antioxidants. it is also rich in fiber thereby helps in regulating gut health. The nutrition profile would definitely motivate anyone to try it. This month being #Nationalwholegrainsmonth, wantd to share recipes of millets too!

September is National Rice and National Whole Grains Month. The fourth week of September is National Wild Rice Week. Whole grains are nutritious and are great to make delicious food right from appetizers, salads, breads, and main courses to desserts. In our #FestiveFoodies, we are celebrating the grains this month by sharing our favorite recipes showcasing any grains and I am hosting this event. We are sharing 30 different recipes using whole grains and join us in the celebration.

Wednesday Wholegrain Recipes

Sorghum /jowar recipes are usual in our home. This recipe uses sorghum flour. The whole grain can also be cooked and used in many recipes. If oyu want to know, how to cook jowar in Instant Pot, check here for the recipe details. This Jowar Salad/Sorghum Salad tastes amazing that it will be made often.

Makes 10

Sorghum flour - 2 cups
Salt - 3/4 tsp
Onions - 1 cup, minced
Spinach - 1.5 cups, chopped, packed
Coconut - 3 tbsp, fresh or frozen
Water - 1 cup
Cumin - 1 tsp
Thai green chili - 3 to 4

Oil - 5-6 tbsp


Grind the coconut, cumin, ginger, and green chili to a coarse paste. 

In a bowl, add the flour, salt, ground paste, onion,spinach. Add water little by little and knead to a smooth dough. This would require 1 cup or a tablespoon less.

Divide the dough into 10 portions.

Take a foil and apply oil to it. Take one ball of dough and flatten it with hand into a 7 or 8-in circle with 1/8-in thickness. Heat a cast-iron pan, drizzle a little oil, flip the foil and release the flatbread onto the pan carefully. Drizzle oil along the edge and a little in center. Cook for 2-3 minutes on medium flame or until it develops brown coloring.

Flip and cook for another 2 minutes. Remove and transfer to a serving plate. Repeat the same with the rest of the dough. When using the foil again to flatten the dough, drizzle oil.

Serve with hummus, guacamole, spicy mango achar, or raita.


  1. There are so many great flavors going on in this flatbread. I can't wait to taste it.

  2. This sounds really good as a side dish or served as part of a main. Yum!