jowar pita bread | sorghum pita pockets | gluten-free pita bread | sorghum Indian flatbread |

by Tarla Dalal

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ज्वार पीटा ब्रेड | सोरघम पीटा पॉकेट्स | ग्लूटेन-फ्री पीटा ब्रेड | सोरघम इंडियन फ्लैटब्रेड - हिन्दी में पढ़ें (Jowar Pita Bread, Sorghum Pita Pockets in Hindi)

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about jowar pita bread▼

jowar pita bread step by step recipe▼

what is jowar pita bread made of ?▼

making pita dough for jowar pita bread▼

rolling jowar pita bread▼

making jowar pita bread▼

pro tips for jowar pita bread▼

jowar pita bread | sorghum pita pockets | gluten-free pita bread | sorghum Indian flatbread | with 20 amazing images.

jowar pita bread is a nutritious variation of traditional pita bread made using jowar (sorghum) flour, a gluten-free grain that is rich in fiber, protein, and essential nutrients. When jowar pita bread is cut in half it becomes sorghum pita pockets .

Here are some key points about jowar pita bread:

Nutritional Benefits of jowar pita bread:
1. Gluten-Free : Since jowar flour is naturally gluten-free, it is a great option for individuals with gluten intolerance or celiac disease.
2. High in Fiber: Being high in Fibre, Jowar reduces bad cholesterol (LDL) and increases the effects of good cholesterol (HDL).
3. Rich in Nutrients : Jowar is a good source of important nutrients such as iron, magnesium, phosphorus, and B vitamins.

Culinary Uses of jowar pita bread:
1. Versatile Uses: Jowar pita can be used similarly to traditional pita bread— as a pocket for fillings, dipping into sauces, or served alongside stews and salads.
2. Healthy Wraps: It serves as a healthier alternative for wraps or sandwiches, providing a unique flavor and texture.

Pro tips for jowar pita bread. 1. Dry yeast is used to make pita pockets to provide a light, airy, and pocket-like texture. 2. Add 3 tbsp lukewarm water. Warm water, but not too hot, is ideal for activating the yeast in the dough. Yeast is a living organism that thrives in warm conditions. When added to lukewarm water, the yeast begins to multiply and produce carbon dioxide gas, which causes the dough to rise.

Enjoy jowar pita bread | sorghum pita pockets | gluten-free pita bread | sorghum Indian flatbread | with step by step photos.

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Jowar Pita Bread, Sorghum Pita Pockets recipe - How to make Jowar Pita Bread, Sorghum Pita Pockets

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Resting Time: 35 minutes Preparation Time: 10 mins Cooking Time: 12 mins Total Time: 57 mins 6Makes 6 pita breads
Show me for pita breads

Ingredients

For The Jowar Pita
2 cups jowar (white millet) flour
1 tsp dry yeast
1 tsp sugar
2 tsp olive oil
salt to taste
whole wheat flour (gehun ka atta) for rolling

Method

For the jowar pita

To make jowar pita bread, in a small bowl combine dry yeast and sugar, add 3 tbsp of lukewarm water. Mix well.
Cover with a lid and keep aside for 5 minutes or till the dry yeast completely dissolves in the water and is frothy.
Combine the plain flour, olive oil and salt in a deep bowl.
Make a well in the centre and add the yeast-sugar mixture. Gradually add approx. ½ cup of warm water and knead it into soft dough.
Cover the dough with a wet muslin cloth and allow it to prove for 30 minutes or till the dough rises almost till double.
Divide the dough into 6 equal portions.
Take a portion of the dough and pat it into an oblong of 175 mm. (7”) length and 6 mm. (1/4”) thickness using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the jowar pita bread on a medium flame for 1 minute on both the sides or till small blisters are seen.
Then, cook it on an open flame till it puffs up and brown spots appear on both the sides.
Repeat with the remaining portions to make 5 more jowar pita breads.
Cut each jowar pita bread into 2 halves horizontally and use as required.

Jowar Pita Bread, Sorghum Pita Pockets recipe with step by step photos

like jowar pita bread

like jowar pita bread recipe | sorghum pita pockets | gluten-free pita bread | sorghum Indian flatbread | then see our Indian style Lebanese side dishes and some recipes we love.
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what is jowar pita bread made of ?

what is jowar pita bread made of ? See below image of ingredients for jowar pita bread.

making pita dough for jowar pita bread

For preparing the dough for jowar pita bread recipe | jowar pita bread | healthy jowar pita bread | jowar pita bread on tava | take 1 dry yeast in a small bowl. Dry yeast is used to make pita pockets to provide a light, airy, and pocket-like texture. Refer how to make whole wheat pita bread for those who want to try that.
Add 1 tsp sugar to it. The yeast will feed on the sugar and starches and release CO2, which will cause the dough to rise.
Add 3 tbsp luke warm water. Warm water, but not too hot, is ideal for activating the yeast in the dough. Yeast is a living organism that thrives in warm conditions. When added to lukewarm water, the yeast begins to multiply and produce carbon dioxide gas, which causes the dough to rise.

Mix well.
Cover with a lid and keep aside for 5 minutes or till the dry yeast completely dissolves in the water.
After 5-7 minutes, it would look like this. The frothy layer on top indicates that the yeast is activated. If the mixture doesn't foam, discard and start over with new yeast.
In a deep bowl, take 2 cups jowar (white millet) flour. Ensure you make use of a big bowl as the dough will rise and you do not want it to get messy. If you have a stand mixer, then make use of it to prepare the pita bread dough.
Add 2 tsp olive oil. Olive oil has a distinctive flavor that adds richness and depth to the dough. It can complement the nutty or earthy flavors of the grains used in the dough.

Add salt to taste. We added 1/4th tsp salt.
Add the yeast-water mixture in the center.
Gradually add warm water. We added 3/4th cup luke warm water. The quantity required will vary depending upon the quality of flour. If the dough becomes too sticky then add some flour.
Mix well and knead into a soft dough.
Cover the dough with a wet muslin cloth and allow it to prove for 30 minutes or till the dough rises almost till double. Covering also prevents the dough from forming a dry layer on top.

rolling jowar pita bread

After half an hour, the dough doubles in volume. Deflate the dough and knead the dough again to remove the excess air.
Divide the dough into 6 equal portions.
Pat each portion of the dough into an oblong of 175 mm. (7”) length and 6 mm. (¼”) thickness using a little whole wheat flour for rolling.

making jowar pita bread

To prepare the jowar pita bread | healthy jowar pita bread | jowar pita bread on tava | heat a non-stick tava (griddle) and place the rolled pita bread over it. Alternatively, you can even bake the pita bread in an oven.
Cook the Jowar Pita Bread on a medium flame for 1 minute on one side.

Flip it and cook on the other side till small blisters are seen.
Then, cook it on an open flame till it puffs up and brown spots appear on both sides.
Remove in a plate and our Jowar Pita Bread is ready!
Surghum pita bread.
Cut each jowar pita bread into 2 halves horizontally and use as required. This is called Jowar pita pockets.

pro tips for jowar pita bread

For preparing the dough for jowar pita bread recipe | jowar pita bread | healthy jowar pita bread | jowar pita bread on tava | take 1 dry yeast in a small bowl. Dry yeast is used to make pita pockets to provide a light, airy, and pocket-like texture. Refer how to make whole wheat pita bread for those who want to try that.
Add 3 tbsp luke warm water. Warm water, but not too hot, is ideal for activating the yeast in the dough. Yeast is a living organism that thrives in warm conditions. When added to lukewarm water, the yeast begins to multiply and produce carbon dioxide gas, which causes the dough to rise.
Add 2 tsp olive oil. Olive oil has a distinctive flavor that adds richness and depth to the dough. It can complement the nutty or earthy flavors of the grains used in the dough.