Juwar Paratha / Sorghum Flatbread

Sorghum is an ancient versatile gluten-free grain, widely consumed by people in Asia and Africa. It is easily available in many grocery outlets.
It is an excellent source of protein, also high in fiber and complex carbs keeping you full for hours. Great for people with diabetes and who are on a weight loss diet. It also has cholesterol reducing properties.
Because  of its gluten-free properties it is a great option for people with gluten intolerance.
The flavor of the grain can be described as mildly sweet. It is a popular ingredient in many gluten-free baking recipe and mixes.

Today, I am using Sorghum flour to make a very healthy, delicious and soft paratha using a vegetable I love Lauki ( Bottle Gourd ) but you can use many other vegetables like fresh fenugreek leaves, boiled potato, spinach leaves for enhanced flavors and taste.
Enjoy this flatbread with any side dish or just like that, they taste great!


  1. Use parchment.paper to roll the paratha..it makes it much easier.

  2. You can use any other flour of choice (millet, wheat flour or any)

  3. In place and of lauki/opo/bottle gourd use methi/fenugreek, spinach leaves,boiled potatoes or any seasonal green vegetables for enhanced flavor and softness

  4. I have used a cutter to make the edges sharp... it's completely optional


  • 1 medium Lauki ( also known as Opo or bottle gourd )

  • 2 cups sorghum / Juwar flour

  • 2-3 green chillies

  • 2-3 garlic cloves(optional)

  • 1 tsp coriander powder

  • 1 tsp red chili powder

  • 1/2 tsp turmeric powder

  • Salt as per taste

  • A handful of fresh coriander leaves

  • Parchment Paper ( Butter Paper ) or Aluminum foil for rolling.


1. Grate 1 medium Lauki and squeeze out excess water.

2. Add green chillies, crushed garlic, coriander and preferred dry spices to the grated Lauki

3. Mix them well till they come together.

4. Add flour along with salt and knead for about 5 min to make a smooth dough. The dough should not be very sticky or too soft. I did not have to use any water to bind the dough. The moistness in the grated Lauki was enough to make the dough.

5. Divide the dough into medium size balls

6. Take a parchment paper ( Butter paper ) or aluminum foil and spread some oil on it. Dust the dough ball with a little of the juwar / sorghum flour. Keep rotating the parchment paper as you roll, so that you do not need to handle the dough.

As shown below

Since its a little tricky to roll, you can also make them in batches and cook. I used a round cutter to make sharp edges but its completely optional.

7. Gently lift the rolled paratha ( flatbread ) and place on a hot tawa ( flat pan ) and cook on medium heat till golden brown and crisp while applying a little oil on both sides.

8. Enjoy them hot with any chutney, raita or aachar.