Cauliflower and Fenugreek Jowar Flatbreads

Jowar, or sorghum, is one of those grains that quietly goes back thousands of years across India and parts of Africa. It was a staple long before wheat became the default in most kitchens, and it still makes a flatbread with a gentle, slightly nutty taste and a softness that surprises people who expect something dry. Mixing it with a little whole wheat flour makes the dough easier to roll, which helps if you are new to millet flours. Jowar has no gluten, so it does not stretch the way wheat does. The small amount of wheat acts as a binder and keeps the rotis from cracking at the edges.

The cauliflower is the part I like best. Grated cauliflower sounds odd in bread, but once it is kneaded in with the fenugreek and coriander it almost disappears. You get little flecks of green and pale bits that give the roti a bit of moisture and a mild sweetness. Fenugreek leaves, methi, bring a bitter edge that fades nicely with the lemon. If you cannot find fresh methi, dried kasuri methi crumbled between your palms works in a pinch, though you will want less of it.

A tip from my own mistakes: knead the dough only until it holds together, then let it sit for ten minutes covered with a cloth. Jowar absorbs water slowly, so a rest makes rolling much less frustrating. Dust with extra jowar flour rather than wheat flour when you roll, because wheat flour will make the surface gummy. Keep the tava at a steady medium heat. If the roti browns too fast, the inside stays doughy, so give each side time to puff a little before you flip.

Leftovers keep well. Wrap cooled rotis in a clean towel and store them in an airtight container at room temperature for a day, or in the fridge for up to three days. Reheat them on a dry pan for a few seconds per side, or wrap them in foil and warm them in the oven. They also make a good wrap for leftover vegetables. For a simple plate, serve them with plain yogurt and a bowl of dal. If you are making a fuller meal, a bowl of Spiced Yellow Lentil Stuffed Flatbreads makes a fine companion for a weekend brunch, and Soft Garlic Millet Flatbreads is a close cousin if you want to try another millet version next time. For something lighter that uses plain wheat, Soft Everyday Whole Wheat Chapatis is the one I reach for on busy evenings.