A Maharashtra and Karnataka everyday bread — high fiber, cooling, and satisfying.

Store staples used: Jowar (Sorghum) Flour

Serves 2 · 25 minutes

Ingredients

• 1½ cups jowar flour
• Hot water
• Pinch of salt

Method

1. Add hot water gradually to the flour and salt, kneading into a smooth dough (careful, it's hot — use the back of a spoon first).
2. Pat into rounds with wet palms on a flat surface.
3. Cook on a hot tawa, wet the top surface with a little water, flip, then puff over the flame.
4. Serve with any dry sabzi, curd, or thecha.