West Indian
Jowar Bhakri (Sorghum Flatbread)
Jowar Bhakri (Sorghum Flatbread) is West Indian home cooking, eaten at lunch and dinner. On the plate it is the carb everything else is eaten with. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 2 cups jowar flour
- 1 cup warm water
- 1/2 tsp salt
How to cook it
- Mix the jowar flour with the salt in a bowl.
- Slowly add warm water, kneading into a soft, slightly sticky dough, work quickly since jowar dough dries out fast, much like bajra.
- Divide into 8 portions and keep covered.
- Pat each portion out on a wet cloth or parchment into a thin round, about 6 inches wide.
- Flip the round onto a hot tawa, cook on medium heat, sprinkling a little water on top.
- Flip once the underside sets, cook the other side, pressing gently with a cloth so it puffs slightly.
- Serve hot with a spoon of ghee, alongside pithla or a bhaji.
Serve it with
A West Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Jowar Bhakri (Sorghum Flatbread), read from the same composition Dinejot builds a real meal from.
-
The dish at the centre
-
The cooked vegetable
-
The sharp little thing
-
Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Jowar Bhakri (Sorghum Flatbread) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Low
- Food groups it covers
- Grains
- How this was set
- Hand audited
When to cook it
Jowar Bhakri (Sorghum Flatbread) takes about 30 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
Nothing loads from YouTube until you press play. Until then this is one still image, which is why the page opens as quickly as it does.
More to cook
Cooked from the same things
Other dishes built on jowar flour.
From the same kitchens
More cooking from West India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.