Award-winning cheesemaker Chef Mausam Narang’s Jowar Doda recipe

Some recipes aren’t learned — they’re remembered. Jowar Doda is one of them. I grew up watching my nani make it with practiced hands, no measurements, just instinct and stories. The smell of sorghum/jowar roasting on the griddle still takes me back to childhood.

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What is Jowar Doda?

Also known as Jowar Jo Dodo in Sindhi, this traditional flatbread is made from jowar (sorghum) flour. Naturally gluten-free and rich in fibre, it has been a staple in Sindhi homes for generations — earthy, hearty and deeply nourishing.

Thick and filling, it pairs perfectly with sabzi, curd or butter. As a cheesemaker, I like pairing Indian flatbread with a dollop of lush creamy Fromage Blanc.

Ingredients

• Jowar (sorghum) flour                    2 cups
• Salt                                                       1/2 tsp
• Onion (finely chopped)                    1 (small)
• Green chillies (finely chopped)       1-2
• Coriander (chopped)                         For garnish
• Warm water                                        As required
• Ghee                                                      For cooking

Method

1. Make the dough: In a bowl, mix jowar flour and salt. Gradually add warm water and knead into a soft, slightly crumbly dough that holds when pressed. Mix in finely chopped onions, green chillies and coriander for extra flavor
2. Shape the Doda: Take a dough ball about the size of a small apple. Flatten it gently with your palms on a clean surface. Pat it into a thick disc, around 1/4 inch thick. No rolling pin needed!
3. Cook on a tava: Heat a tava or griddle over medium heat. Place the doda on the hot surface. Cook each side for one to two minutes, pressing gently with a spatula. Add ghee around the edges and cook until golden and slightly crisp.
4. Serve hot: Enjoy with Sai Bhaji, yogurt, pickle, or simply white butter and jaggery. Best eaten fresh off the tava.

Jowar Doda may be simple, but to me, it’s comfort — it brings back the warmth of home and the love that shaped my earliest food memories.

— The writer is founder of Eleftheria, the award-winning artisanal cheese company, in Mumbai