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.

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