Quick answer: Jowar is naturally gluten-free with a mild, slightly sweet flavour, while wheat's gluten gives it elasticity for soft rolled rotis. Jowar is traditionally patted into bhakri rather than rolled, and isn't a direct one-to-one substitute for wheat.
Wheat's gluten gives dough stretch and elasticity, letting it be rolled thin and puff on a hot tawa. Jowar has none of that — its dough is worked differently, typically patted by hand into bhakri rather than rolled.
Jowar has a milder, slightly sweet flavour compared to wheat, and grows well in drier climates where wheat cultivation is harder. Nutritionally, jowar is naturally gluten-free and fiber-rich, appealing to those avoiding wheat specifically.
As with ragi, many households blend jowar into wheat-based multigrain atta rather than replacing wheat outright, balancing jowar's fiber content with wheat's gluten structure for rotis that are still easy to roll.
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