Go Back

Sorghum Flour Flatbread / Sindhi Jowar Jo Dodo

Jyoti Behrani
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Indian, Sindhi
Servings 8 , flatbreads


  • 2 cup sorghum flour jowar flour
  • 1 medium tomato finely chopped
  • 4 green onions finely chopped
  • 2 green chili finely chopped
  • Handful of fresh cilantro chopped
  • 1/4 – 1/2 cup water as needed
  • Salt to taste

For Tempering:

  • 2 TBSP oil
  • 1 TBSP / 8-10 garlic cloves crushed
  • 1 TSP red chili powder
  • Extra oil/ghee for making the flatbread as needed
  • Parchment paper / plastic sheet


  • In a mixing bowl, add flour, tomatoes, onion, green chili, fresh cilantro and salt to taste. Prepare tempering and pour it over the mixture. Using water as needed form a tight dough. Set it aside for 5 min.
  • Divide the dough into 8 equal parts, make small balls and keep it aside.
  • Heat the griddle / tawa.
  • Apply some water on the parchment paper, place the dough ball, and using your palm gently roll the dough into 4-5 inch diameter circle.
  • Sprinkle some oil on the griddle, gently lift the rolled flatbread from the parchment paper and place it on the griddle.
  • Cook on medium heat, drizzle some oil as needed, and cook until both the sides are golden brown in color. This will take around 2-3 min on each side.
  • Repeat the process for the remaining dough.
  • Serve hot with some plain yogurt, pickle or jam. Can also be served with some dal / lentils. Enjoy!!



  1. Traditionally, green garlic is used in preparing these flatbreads, but these can be made using the regular garlic, saute in oil before using it in making the dough.
  2. Green onion or regualar onion works just fine in this recipe.
  3. Adjust spiciness as per taste.
  4. Cook these flatbreads on medium heat, for a nice and crispy flatbreads.
Keyword bread, flatbread, indian flatbread, sorghum flour flatbread, jowar jo dodo,