Barley Roti Recipe (Jau Ki Roti): Benefits & Nutrition

Ingredients:

Barley flour behaves differently from wheat, so every ingredient here plays a role in helping you create soft, flexible rotis that don’t crack.

• 1 cup barley flour (jau ka atta) – It gives the roti its warm, nutty flavor and high-fiber goodness.
• ½ cup whole wheat flour – Optional but highly recommended. Wheat flour adds gluten, helping the dough bind and making the rotis soft and easier to roll.
• Warm water – Helps hydrate the dough. Add it slowly because barley flour absorbs water quickly.
• ½ tsp salt (optional) – Enhances the natural flavor of barley without overpowering it.
• 1 tsp oil or ghee – Helps soften the dough and prevents the rotis from drying out.
• Ajwain (optional) – Adds aroma and supports digestion, making the rotis feel lighter.

Tip: Barley flour can be slightly gritty. Sifting it once helps remove lumps and makes the dough smoother.

Essential Tools:

• Rolling pin (belan) – A medium-weight belan helps you apply even pressure to prevent cracks.
• Rolling board (chakla) – Gives you control over the shape. A clean countertop works just as well.
• Flat skillet or tawa – Cast iron adds beautiful browning, while non-stick offers ease. Both work perfectly if heated evenly.
• Spatula or tongs – For flipping and pressing the edges to ensure even cooking.

Barley doesn’t stretch like wheat, so your touch matters. Be gentle, steady, and patient.

1. Mix the Flours

   • In a mixing bowl, combine 1 cup barley flour with ½ cup whole wheat flour. This blend gives your rotis structure, softness, and better rollability.

2. Add Salt, Spices & Oil

   • Add salt, ajwain (optional), and 1 tsp oil or ghee.
   • Rub it gently into the flour to help the rotis stay soft and to prevent cracking on the tawa.

3. Knead the Dough

   • Add warm water little by little, mixing as you go.
   • Knead until the dough comes together and feels soft but firm. Barley dough won’t feel as elastic as wheat, and that’s normal.
   

   Tip: The dough should be smooth enough to roll but firm enough to hold shape. Too much water will make it break.

4. Rest the Dough

   • Cover the dough with a damp cloth or lid and let it rest for 10-15 minutes. This helps the flour hydrate fully and makes rolling much easier.

5. Divide Into Balls

   • Knead briefly again and divide the dough into small, equal-sized balls.
   • Roll each ball gently between your palms to smooth it out.

6. Roll Out the Rotis

   • Lightly flour your surface and rolling pin.
   • Roll each dough ball into a medium-thick round disc. Move the dough as you roll to maintain an even circle.

7. Cook on a Hot Tawa

   • Heat a tawa on medium flame until hot. Place the rolled roti onto the tawa.
   • After 10-12 seconds, small bubbles will appear. Once they do, flip once.
   • Cook the second side until light brown spots develop.
   • Flip again and press the edges gently with a spatula so it cooks evenly.

8. Finish & Serve Warm

   • Once both sides are cooked, brush the roti with a little ghee.
   • Stack the rotis in a covered container with a cloth to keep them soft.
   • Barley roti tastes best warm, with its earthy flavor and slightly nutty aroma. So, serve warm and fresh.

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Short-Term Storage (1-2 Days):

• Wrap cooked rotis in a clean cloth or an airtight container.
• Reheat on a tawa with a few drops of water or ghee to restore softness.

Freezing:

• If you’re planning to freeze these rotis as part of meal prepping, half-cook them till they’re about 50% cooked. Then, let them cool completely.
• Layer each roti with parchment paper and freeze for up to 2-3 weeks.
• Thaw briefly, then cook fully before serving.