Jowar Lavash is my attempt to make something gluten free and easy snacking. We as a family love Lavash but most recipes use refined flour.
I have tried this with wholewheat and it does taste great. But since we don’t eat millets in regular chapatis specially during lockdown. Simply because I generally save time by making them in morning and with millets the rotis can’t be kept, they have to be freshly made otherwise they can be enjoyed.
So ya adding millets in my recipes like these not just works best, controls gluten intake as well helps in adding protein, iron and fibre rich food. Jowar or Sorgum Flour is highly nutritious and using it in various forms helps to add it in regular diet. If you try this healthy recipe of Jowar Lavash , your family will gradually develop taste towards it too.
Some of my Jowar recipes are here.
My favorite is this Jeera Jowar Biscuits though! You must check out these other Jowar recipes too, after you have made this Jowar Lavash. Coming on serving it, I complemented it with hung curd dip but you can try hummus , guacamole or any other dip too. Just remember to have any healthy homemade goodness with this to enhance the taste as well as nutrition quotient.
Jowar Lavash
Ingredients
- 1 cup Jowar Flour
- 3 tbsp Ghee
- 1/4 cup Water (lukewarm)
- 1 tsp Salt
- 3 tbsp Chopped Coriander
- 1 tsp Chilli Flakes
- 1 tsp Oregano Seasonings
- 1 tbsp Garlic (grated)
- 2 tbsp Sesame Seeds
Instructions
In a big bowl add jowar flour, salt, red chilli flakes, oregano and grated garlic and mix well.
Next add ghee and with finger mix it well as you crumble the flour together.
Now gradually add lukewarm water and knead the dough nicely.
Keep using your palm to press and stretch the dough. Let the dough sit covered for 5-10 mins.
Put the oven in pre-heat at 180 degrees for 10 mins. Grease the baking tray.
Now take a small ball of dough and with a rolling pin roll it like a chapati as thin as possible without breaking it. It being gluten free this is tricky step. Sprinkle sesame seeds and press it lightly.
Cut into triangles and gently with help of a broad knife transfer on the baking tray.
Let this baking in oven at 180 degrees for 15 mins and in microwave convection mode first do it for 10 mins and then flip it to do it form 5 more mins.
Let it stay in oven for 10 mins and then take it out, once it cools it becomes crispy .
Serve with choiced dip and chutney and enjoy.