Gluten-free jowar roti

Preparation

• Mix together the salt, psyllium and sorghum flour. Pour in 2 dl of boiling water and stir. Start mixing with a spoon and continue mixing by hand when the dough is no longer scorching hot. Knead the dough for at least 3 minutes, until the dough is smooth and slightly elastic. If you do not bake the dough immediately, cover it with cling film to prevent it from drying out. When baking starts, flour the table. Divide the dough into sections and shape into balls with well-floured hands. Roll or press the ball into a smooth and as thin a round as possible.
• Heat a frying pan and place the dough rolls, one by one, in the pan to fry. Do not use oil or any other fat for frying! Use a cast iron or other heat-resistant pan. Place the jowar roti on the hot pan and pat lightly with a wet cloth. Fry for about 30 seconds and turn over. You will notice that the bread starts to bubble. Press lightly with a frying spatula. When there are brown spots on both sides, the bread is done. Remove from the pan and immediately brush with ghee. Serve hot.
• In India, pieces of bread are torn from a plate and food is taken from the plate into the same mouthful. Gluten-free jowar roti can also be used as tortillas and filled with your choice of toppings. Traditional toppings include curry sauces, bean sauces, various chutneys, as well as eggplant and other vegetables.