I was asked to have barely roti by my dietician. I was making it for the first time, found & followed your recipe, and it turned out so awesome, that now I like barley rotis more than wheat roti 😊... Thank You 😊
@@elsalizzy4164 I did.. but this was just 1 part of whole diet plan, & so there were many other diet foods like this.. so I cannot say that I lost weight only because of this.. it was whole diet that helped me 😊
My jau roti came out to be perfect! Thank you so much for sharing this recipe 😍 I used 1 cup flour with 3/4th cup boiled water. The chapatis fluffed up like a ball upon cooking. Just had a query though. When eating those chapatis the insides felt a bit uncooked although my chapatis as I said above fluffed up completely like a ball.
Why is it necessary to stieve the flour?is it to prevent it from sticking? Following your guide lines my dough is very sticky and suppose it is because I didn’t stieve ? Thank you
Faced the same issue. Had to change proportion of Flour: Water to 3:1 in my case. Maybe it depends on the particle size of the flour affects. It would be best if author conveys some technical info.
Make fresh dough every day is good. you put the leftover dough in the fridge for next day of use it will dry sometimes, that time add 1 to 2 tablespoons or required water then knead again the dough. Don't use leftover dough for more than one day.
Did you place your pan on a burner, or were you taking it in and out of the oven? I think it was on the burner, but I just wanted to be sure. Thank you.
They are different, I think. We used to get tinned Barley powder which had the look and texture of corn flour. The flour looks quite different. More coarse and heavier to the touch
Jau(Barley)roti is the best choice for weight loss compared to Wheat flour roti . first you try this add 3/4 cup Jau(Barley)flour and 1/4 cup Wheat flour mix it and make roties. Then slowly avoid the Wheat flour.
Organic Barley flour is milled from pesticide-free grain grown in soil only fertilized by natural substances. Pesticide free means : Farmers who don't apply any synthetic herbicides,insecticides to their crops much like Organic .
Super vidéo I am french and I didn’t know that recipe I tried but my water was not hot and it was just breaking and breaking. I add a lot of dry flour and then I cooked it it became very dry !
First check your Barley flour 1. Barley Flour is smooth (just like allpurpes flour or wheat flour) then directly add hot water and knead well 2. Barley Flour is rough definitely the roti will break to the making time First sieve the flour 2to3 times then add hot water and knead well, Then roties comming perfect as shown in the video Thanks for watching my video
Use boiling hot water to produce soft roties that stay soft even when they get cold . Use cold water sometimes to produce little bit hard roties . cooking time cracks are comming and sometimes it will break . Boiled water is best for making Barley roti
First check your Barley flour 1. Barley Flour is smooth (just like allpurpes flour or chapati making flour) then directly add hot water and knead well 2. Barley Flour is rough definitely the roti will break to the making time First sieve the flour 2to3 times then add hot water and knead well, Then roties comming perfect as shown in the video Thanks for watching my video
Jau is Barley with husk. Barley is without husk. Jau flour will be little rough whereas Barley flour will be smooth. If you are first time user start with Barley then slowly move to jau flour. Jau flour is more rich in fiber and more healthy compared to Barley flour
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Barley flour gluten levels are less compared Wheat flour. - Using hot water helps keep the dough soft and also helps with the kneading . Hot water denatures the proteins in the dough and also apparently makes it harder for gluten to form . - Using plain water, roti making time cracks are comming and not comming soft roties .
Both are different crops . Jau looks like Wheat seeds and jowar looks like pearl Millet. Jau and jowar are helpful for weight loss , control diabetes and reduce heart diseases and improves heart health,gluten free.
First check your Barley flour 1. Barley Flour is smooth (just like allpurpes flour or chapati making flour) then directly add hot water and knead well 2. Barley Flour is rough definitely the roti will break to the making time First sieve the flour 2to3 times then add hot water and knead dough at least 10 to 15 minutes. Then roties comming perfect as shown in the video Thanks for watching my video
I'm adding 300g of Barley flour (1 cup, actually the cup size is little bit big)1/2 tsp salt is perfect to taste . If you don't like to add 1/2 tsp salt then please add as needed
Sometimes flour observed more water sometimes less. It's depends on flour quality(means new seeds flour and old seeds flour). 1. Dough is an extremely sticky time. You can add 2 to 3 spoons of flour, then knead the dough. 2. Dough is an extremely sticky time. You can keep it side for at least 30 minutes, then you can try It will work .
