· By ODM Masala
Jau Ki Roti Recipe: Soft Barley Roti That Won't Crack
Quick answer: To make soft jau ki roti, mix 1 cup jau atta with about half a cup of wheat atta, knead with warm water into a soft dough and rest it for 15 minutes. Barley flour has only weak gluten, so the wheat atta and the resting time are what stop the roti from cracking when you roll it.
Jau ki roti is an old North Indian winter and summer staple that many families are bringing back to their everyday thali. It tastes mildly nutty, pairs well with dal and sabzi, and once you know the dough trick it is as easy as a regular phulka.
Also known as: jau ki roti, barley roti, jau atta roti, barley flour chapati. Jau atta is barley flour in English (called jav or jau in Hindi and Marathi).
What do you need for jau ki roti?
This makes about 8 medium rotis.
- 1 cup ODM Jau Atta (Barley Flour)
- 1/2 cup whole wheat atta (plus a little for dusting)
- 1/4 tsp ajwain (carom seeds), lightly crushed (optional)
- 1/4 tsp salt
- 1 tsp ghee or oil for the dough
- About 3/4 cup warm water, added slowly
- Ghee to brush on top
How do you make jau ki roti step by step?
- Mix the flours. In a wide bowl combine jau atta, wheat atta, salt and crushed ajwain.
- Add warm water slowly. Pour a little at a time and mix with your fingers. Warm water softens the barley flour faster than cold water.
- Knead soft. Knead for 4 to 5 minutes into a soft, slightly sticky dough, then rub in the ghee. A stiff dough is the main reason barley rotis crack.
- Rest it. Cover and rest for 15 to 20 minutes so the flour fully absorbs the water.
- Roll gently. Make lemon-sized balls, dust with wheat atta and roll lightly into 6-inch rounds. Do not press hard; rotate the roti as you roll.
- Cook on a hot tawa. Cook until small bubbles appear, flip, and cook the second side until light brown spots form.
- Puff and finish. Press gently with a cloth or place over a direct flame for a few seconds so it puffs. Brush with ghee and keep covered in a cloth-lined box.
Why does jau ki roti crack, and how do you fix it?
These are rough home-kitchen guides, so adjust to the feel of your own dough.
| Problem | Likely cause | Fix |
|---|---|---|
| Edges crack while rolling | Dough too stiff or not rested | Add a spoon of warm water, knead again, rest 10 more minutes |
| Roti breaks when lifted | Too much barley, not enough wheat | Use a 2:1 jau to wheat ratio until you are confident |
| Hard, dry roti | Cooked too long on low heat | Keep the tawa hot and cook each side quickly |
| Does not puff | Rolled unevenly | Roll with light, even pressure and turn the roti often |
Can you make jau ki roti with only barley flour?
You can, but it needs a different method. Pure jau atta dough is best patted out by hand on a piece of wet cloth or butter paper, like a bhakri, instead of rolled with a belan. It comes out thicker and more rustic. For a soft everyday phulka, the wheat-and-jau mix is far easier. If you want to understand how the two flours behave differently, read our guide on jau atta vs gehu atta.
Note that barley is not gluten-free. It has less gluten than wheat, which is exactly why it cracks, but it is not suitable for people who must avoid gluten.
What goes well with jau ki roti?
- Arhar or moong dal with a jeera tadka
- Sarson ka saag or palak sabzi in winter
- Aloo-gobhi or lauki sabzi for an everyday thali
- Curd, green chutney and a little white butter
- Gud (jaggery) and ghee as a simple traditional pairing
For more ways to use barley flour beyond roti, see Jau Atta in English: How to Use Barley Flour at Home.
Why the quality of jau atta matters
Old or stale barley flour smells flat and makes a dough that cracks no matter how you knead it. ODM Jau Atta is stone-ground and packed fresh, with no chemical preservatives, so it keeps its mild nutty taste. Like all our products, it is made from handpicked grains with no artificial colours and no fillers. Store it in an airtight jar in a cool, dry place and use it within a few weeks of opening. Our jau atta buying and storage guide explains how to spot fresh flour.
FAQ
What is jau ki roti called in English?
Jau ki roti is called barley roti or barley flour flatbread in English, because jau atta means barley flour.
Why does my jau ki roti break?
Barley flour has weak gluten, so a stiff or unrested dough cracks. Knead a soft dough with warm water, add some wheat atta and rest it for 15 to 20 minutes before rolling.
How much jau atta should I mix with wheat atta?
A 2:1 ratio of jau to wheat atta is an easy starting point at home. As you get comfortable, you can increase the barley share or pat out pure jau rotis by hand.
If you want to try it tonight, start with a fresh pack of ODM Jau Atta and see how soft your first barley roti turns out.