To get around this gluten free flours like rice and sorghum are kneaded using hot water to turn some starch to gelatin, which helps hold the shaped breads together. The flat bread is extremely fragile as there is no protein network holding it together. This poses some challenge when it comes to bread making.
The other facinating aspect of sorghum is that it is gluten free. Their deft hand movements has the feel of a well coordinated orchestra. Usually a wood burning stove is set on the floor and the cook sits close by, and flattening the dough by hand and at the same time cooking another one on the fire. It is fascinating to watch ladies in the villages making these by hand. Rotis are flat breads typically unleavened and made fresh on demand. They have more of a melt in the mouth quality compared to the more common wheat rotis. These Jolada Roties, as they were called locally, are soft and extremely delicious. In fact we had our first taste of taste of Jowar Roti at Hampi in Karnataka. Jowar or Sorghum rotis, flat breads, are popular in many parts of South India.
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