Sindhi Juar Jo Dodo or Sorghum Flour Flat Bread, A traditional sindhi gluten free winter special flat bread made with sorghum/Juar/Jowar flour, fresh green garlic, onion, and spices, perfect for the winter months. To make these hearty winter griddle breads, juar flour is combined with onions, garlic, green chilies, cumin, coriander, and spices. After mixing with hot water and salt to form a thick yet pliable dough, balls are made and set aside to rest for an hour. The next, these rested dough balls are directly spread with hands help of water and cooked on a hot tawa (griddle) until golden brown and speckled with charred spots on bottom, then turned and cooked/tossed with ghee. The result is a wonderful winter bread with a magnificent aroma and delightful contrasts of texture – crusty but soft exterior surrounding a soft but flavorful crumb. Enjoy Juar jo dodo freshly made, dipped into flavorful sauces/chutneys or just topped with some ghee or chai.
Sindhi cuisine has a mouthwatering array of traditional breads, from crunchy goli bhakri to multi-layered koki. But few are as beloved as dodo – hearty winter flatbreads made with nutritious jaur, or sorghum flour. By kneading a thick dough with spices like cumin, coriander, and green chilies, then cooking it over embers or on a griddle, Sindhis create a warming, aromatic bread.
Juar jo dodo holds special importance as a winter staple across Sindh province. As nighttime temperatures start to dip, preparation of these breads provides a great excuse to gather with friends and family. The dough takes time to prepare properly – usually a full day of intermittent kneading and resting. So, winter festivals like Soomra Jiar and celebrations in the month of Poh often involve community dodo-making. These provide not just nourishment but also an opportunity to uphold Sindhi cultural traditions and values.
Ingredients
• 2 cups Juar/Jowar/Sorghum Flour
• ½ cup Chopped Green Garlic/ 1 tsp Minced Garlic
• ½ cup Chopped Green Onion
• ¼ cup Chopped Coriander Leaves
• 1 tsp Grated Ginger
• 2-3 Green Chiles Finely Chopped
• 1 tsp Crushed Cumin Seeds
• Salt
• Hot Water for Kneading
• Ghee for Cooking/Roasting
Method
1. In a large mixing bowl, add juar flour, chopped garlic, onion, coriander leaves, grated ginger, green chili, crushed cumin, and salt.
2. Mix everything together with a spoon, then add around 1 cup of hot water and mix well.
3. Let it slightly cool down, then knead by hand and make a smooth but pliable dough.
4. Cover the kneaded dough with a muslin cloth for about an hour and set aside.
5. Heat a griddle/tawa on medium flame, take a small portion of dough and directly flatten on the tawa with the help of a few tablespoons of water, tapping with your finger to make a round shape.
6. Cook until the bottom part is golden brown and slightly charred, then turn with a spatula, and cook again for a few minutes.
7. Spread a spoon of ghee and cook both sides until crisp. Remove from the griddle and follow the same steps to make more dodos.
8.The Sindhi Juar Jo Dodo is now ready, serve with chutneys, dal or as breakfast with tea and enjoy.
Tips
· If you can’t find green garlic and green onion, just use regular minced garlic, and finely chopped onion instead.
· Spread the dough on a hot griddle to get perfectly charred dodos.
· You can also add carom seeds and chopped methi to the dough.
- 2 cups Juar/Jowar/Sorghum Flour
- ½ cup Chopped Green Garlic/ 1 tsp Minced Garlic
- ½ cup Chopped Green Onion
- ¼ cup Chopped Coriander Leaves
- 1 tsp Grated Ginger
- 2-3 Green Chiles Finely Chopped
- 1 tsp Crushed Cumin Seeds
- Salt
- Hot Water for Kneading
- Ghee for Cooking/Roasting
- In a large mixing bowl, add juar flour, chopped garlic, onion, coriander leaves, grated ginger, green chili, crushed cumin, and salt.
- Mix everything together with a spoon, then add around 1 cup of hot water and mix well.
- Let it slightly cool down, then knead by hand and make a smooth but pliable dough.
- Cover the kneaded dough with a muslin cloth for about an hour and set aside.
- Heat a griddle/tawa on medium flame, take a small portion of dough and directly flatten on the tawa with the help of a few tablespoons of water, tapping with your finger to make a round shape.
- Cook until the bottom part is golden brown and slightly charred, then turn with a spatula, and cook again for a few minutes.
- Spread a spoon of ghee and cook both sides until crisp. Remove from the griddle and follow the same steps to make more dodos.
- The Sindhi Juar Jo Dodo is now ready, serve with chutneys, dal or as breakfast with tea and enjoy.
Spread the dough on a hot griddle to get perfectly charred dodos.
You can also add carom seeds and chopped methi to the dough.
