The idea of making panini just dawned on me one day when I was all alone for dinner. I had rotisserie chicken in the fridge leftover from previous day. I made sorghum chapati layered up with cut up chicken, cheese, leafy greens and tomatoes and made a roll. Then grilled the rolled chapati on a ridged pan to make a nice panini (since I do not have a panini press, I pressed with a foil wrapped brick). It turned out great just like what a panini should be – toasty on the outside and soft and moist on the inside.
Update: You can watch the steps in my you tube video here.
Sorghum chapati is made with sorghum flour. It makes a great vehicle for panini or wrap. Packed with lean protein, low calorie fiber, and made with light yogurt dressing, this whole grain gluten free flour panini is quick and simple and, best of all healthy! A perfect meal to add to your repertoire if you are are a celiac or have gluten intolerance or sensitivity or like to enjoy the benefits of a varied diet.
I know you’re getting hungry and want to make this grilled wrap. Call it whatever you may. I like to say skinny panini because it is waistline friendly. Sorghum flour is called Jowar in India. It is impressive when it comes to its nutrient content, adding a good dose of protein, iron, and dietary fiber to recipes. It is surprisingly high in a wide variety of phytochemicals that act as antioxidants in the body. If you are looking for an alternative flour to include in your diet then sorghum flour just fits the bill. Let’s talk how sorghum chapati is made.
A month ago, Shannon Lin from Just as delish, also asked me if I could share a recipe for making sorghum chapati. I realized I have been writing this blog for more than two years and was surprised I haven’t wrote about sorghum chapati. We eat roti almost everyday, so it’s important that we make roti from different flours. I have shared my GF white flour chapati and missi roti with black chickpea flour before. Now I like to introduce you to sorghum chapati and my favorite way to make an everyday panini wrap for lunch.
Sorghum chapati is soft and extremely delicious. To make chapatis, sorghum flour is kneaded with hot water to turn the starch to gelatin like texture, which helps hold the shaped flatbread together and maintain the softness. Here are some tips to get you around with this chapati.
Quick tips to make a good sorghum chapati:
- Sorghum has no gluten, hence to achieve a softer dough and convert the starch into gelatin like properties you must use hot water. To check whether the dough is soft or has the right amount of water, tear of a ball and pat, if it cracks add more hot water- a teaspoon at a time.
- Sorghum dough can be prepared ahead of time and can be preserved for 1-2 days. Wrap tightly in a plastic wrap and store in refrigerator. When required to consumed, the dough can be thawed at room temperature or microwave for few seconds (15-20), knead again to make it smooth.
- For easy rolling the chapati, use plastic wrap /aluminum foil or Ziploc bag. Apply oil.
- Once the rolled chapati goes on the heated tawa/ griddle, and the top starts to get dry brush or spray with water. This is done to avoid cracks and keep the chapati moist.
- To fluff chapati, fold a napkin or paper towel into a pad and gently press down and out to the edges of chapatti in short intervals, until it puffs up. At the same time you should be moving the chapati around the tawa. Be careful not to press too hard or the puffed chapati can pop, releasing hot air that can burn your hand.
- Sorghum chapati stays good in refrigerator for 2-3 days. Wrap the cooled chapati in paper towel or parchment paper lined aluminum foil. To freeze, slightly under cook and follow steps same as for refrigeration and then store in Ziploc bag.
Sorghum chapatti is easy to make and tastes delicious for easy tortilla roll ups.
Ingredients
- 1 sorghum chapati (recipe below)
- Cooked chicken, sliced
- Thinly sliced cabbage, toss it with lemon juice
- 1 slice Swiss cheese or any that you prefer
- Sliced onion (optional)
- 1/3 cup thick yogurt or sour cream
- 2 tsp yellow mustard
- 1 tsp sugar
- salt to taste
- 1/4th tsp red chili powder (see note)
- 1/3 cup sorghum flour
- 1/3 cup water
- 1/8 tsp salt
- 1/2 tsp oil
Instructions
- Put water in a pan, add salt and oil. Mix and bring it to boil.
- Reduce the heat, add flour, don't mix, let cook for 1-2 minute. Turn off the heat and now mix flour with spoon till it absorb all the water.
- Set aside, till it is cool enough to handle. Knead the dough, if you feel add some water (see notes). Add oil and knead further. The dough will be soft and pliable. Roll the dough into a ball. ( If making more than one chapati then cover the balls with wet napkin).
- Heat a non stick tawa or pan or iron griddle. When hot enough, turn the heat down to medium.
- Flatten the ball and roll into a circular a 8" disc.
- Gently lift chapati and place it on tawa. Brush water on top.
- Cook chapati on one side for 35- 40 sec. Using a spatula (or your fingers if you are experienced enough), turn it over so that the other side can cook.
- Puff chapati using napkin (see notes in the post). Optionally you may spread some oil on the chapati if puffing seems little intimidating. Once both the sides are cooked, remove in a napkin lined plate.
- Combine thick yogurt (or sour cream), yellow mustard, salt, sugar and red chili powder in a small bowl.
- Spread about a tbsp of the dressing, evenly over sorghum chapati.
- Scatter cabbage, lay sliced chicken, onion and cheese. Fold, overlapping the sides.
- Preheat a non stick or cast iron ridged griddle. Spray with cooking oil.
- Sear the chapati wrap on both sides ( pressing with a heavy thing), until browned.
- Slice in half and enjoy skinny panini for lunch
Notes
You can now watch this recipe in a video here
Update May 2020
Made sorghum panini for my daughter today and she said to add hot sauce to it. So, folks if you love things extra spicy like my daughter, add sriracha or some other hot sauce to the dressing.
Nami | Just One Cookbook
Ohhh homemade chapatti! Your wrap looks healthy and delicious!
Nava Krishnan
I don’t know how to make chappati because mine is the same issue, that being the roti becomes dry. But just like what you have share, my mum also said that the secret i kneading the dough. She makes fabulous chappati and when I feel like eating, I find my way to her house.
The filling is lovey and sits wonderfully inside the chappati. Love such meals for a change.
Balvinder
Nava, I have the same problem. I hate kneading dough, when I have bunch of people coming, I use my kitchen aid mixer.
easyfoodsmith
Beautiful post dear and it looks very tempting. I am definitely going to try this soon. The hunt for Sorghum begins!
Balvinder
Its easy to get in India by the name Jowar.
Helene Dsouza
Dry or not it looks fantastic Balvinder. I never thought of making a panini with this flour. What is it called in hindi, any idea? I doubt they will know the english name of the grain here.
Balvinder
Its called ‘Jowar’ in Hindi but you can also try making it with ‘bajra’. All these grains come from the same family of grass.
Shannon | JustAsDelish
Thanks Balvinder, you are such a dear for explaining the process & tips in detail. I would love to use this chapatti for wraps and panini. Can’t wait to try again.
Balvinder
Shannon, I feel glad that you will try this. Keep me informed how it comes out.
anne
Your skinny panini looks tempting ! The filling itself makes a yummy and healthy salad 😀
Juliana
Wow, love the gluten free version of chapatti…since I have all the ingredients, I should try to make these…
Thanks for the recipe Balvinder and have a lovely week 🙂
Lail | With A Spin
Love panini. Total awesomeness.
yummychunklet
Ooh, what a delicious panini!
Coffee and Crumpets
Never thought about turning chappati rolls into paninis! Great idea. I love this jowar roti too. I’ve been wanting to make it for a while. Your panini has inspired me to try!
Nazneen
Balvinder
Nazneen, Not all gluten free chapattis can be turned into panini. Sorghum chapatti is bendable and soft so its easier to make roll or panini. Thanks and let me know if you try it out.
Sridevi Ravi
Good idea and nice tips on making jowar chappati. I have the same problem with chappaties made from different grains. The texture of the chapati is apt for panini and this is such a healthy option.
Balvinder
Sri, I think its the different brand of flour that we buy makes the difference. I once bought sorghum from a specialty food store, it totally gave me a dry chapatti. This particular sorghum flour, which you get from an Indian stores is the best. True, its an healthy option.
Kitchen Belleicious
i didn’t even know you could make these GF but wow! How amazing and how wonderful they turned out. I love it
Devin @ Nom Yum & Free
Yum – these look delicious!! I’m so glad you visited my site so I could find yours. A lot of tasty looking allergy friendly recipes I’m going to have to try.
Blackswan
What a innovation way to make panini using chapatti! This looks really healthy too!
Amelia
Hi Balvinder, you’re very innovative. Your panini chapati look awesome, great for light lunch too. My panini maker is collecting dust in the kitchen cabinet. Guess high time to take out and make panini. 🙂
Best regards.
Bam's Kitchen
Wow! A great little skinny panini and even gluten free. I can’t wait to give this one a try. I am sorry I have not been by in awhile as my health has not been good. However, I missed you and your recipes dearly. Take Care, BAM
Lauren@Coffeemuffins
Oh wow, this looks amazing. There is nothing better than fresh bread in this world. I need to try this!
Meera
It looks way easier than it actually was, for me at least. The dough kept breaking, no matter how much water I put. after a few tsps of water, I thought it might be too much so stopped. Managed to make balls but when it came time to roll, I couldn’t do it. The roti kept breaking and when I finally put it on the tawa, it broke some more and now I feel like I need to throw out the rest of the balls I made (I tripled the recipe!). Let me know if I might have done something wrong, even though I did exactly what it said on this recipe!
Balvinder
Oh no! That’s too bad. Are you sure you used sorghum flour / jowar and followed the steps? Because I get my flour from Indian store and never had any problem. When you add the flour in boiling water and kneads after it cools, the dough gets sticky. It does not break and the chapattis with sticky dough are very easy to roll. I want to know, what exactly is written on the bag of flour you used. Can you send me a picture?
narmeen
thank your for sharing this recipe!
Sahana
Hi Balvinder,
I make jowar roti but haven’t found single recipe on how to make the kadak. In Hubli/Dharwad it is quite a staple food in everyone’s home. They call it ‘katak rotti’. Do you know how to make them super crispy so we can enjoy them for little longer. The pre-packed ones can stay fresh for 6 months.
Balvinder
Hi Sahana, I have never heard or eaten kadak roti, if I had I would have certainly tried making it. Now that you have mentioned I will ask my Bengali friend.
Zahra
I’ve looked at so many recipes and YouTube videos. They are all pretty standard on how to make jowar roti but I can’t get mine to work as nicely. The roti either breaks apart before going on the stove or its so soft it has to spread in the hot pan itself. U wish someone could show me one on one how to make a beautiful sorghum chapati 😕
Balvinder
I’m sorry you didn’t have success with this recipe, however it’s been tested and made many times (by me and others) without fail. The roti never breaks apart before going on the pan, cracks may appear on one side if you don’t apply water.Have you checked my notes on making this chapati.Sorry I can’t make a video, I do have step wise pictures in the post.Here’s another sorghum chapati in a different post. Click HERE.