Pancakes aside this weekend. These  gluten free sorghum flatbreads and are a more nutritious alternative to roti. These are high in calcium, iron, protein and fibre. As a child my mum served me this fantastic creation from india, gor on rotla. Gor (jaggery) is unrefined sugar, made from  sugar cane juice. This recipe only requires 2 ingredients and the palm of your hand.

Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka




  • 100g sorghum flour
  • 60ml hot water
  • Pinch of salt
  • 6 tbsp gor or jaggery


      • Combine the sorghum flour and salt, and pour in half of the water
      • Mix up the flatbread ingredients until dough forms, gradually adding the remaining water as needed
      • When the heaters enough to handle, need the dough with your hands until smooth for 3-5 minutes
      • Roll the dough into 6 equal sized balls and sprinkle a little sorghum flour on the rolling board
      • Flatten a ball and place it on the flour, add some more flour on top
      • With your palms, lightly press as well as rotate the roti, add more flour if required
      • If you are unable to do it this way, then roll the dough between two greaseproof papers or a sandwich bag
      • With a spatula gently lift up the roti, and place it on a hot tawa, flat frying pan or wok (no oil)
      • Cook the first side slightly for 1 minute, flip the roti and cook until brown spots appear on the 2nd side (facing the pan) , flip again until you see brown spots on the 3rd side
      • Serve with jaggery (melted), to which you can add a little coconut oil if you desire. These delicious and nutritious flatbreads can also be served with a curry of your choice, or dipped  in chai for breakfast!

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