Jolada Rotti
Veg
Vegan
Jowar (sorghum) flatbread — thick, unleavened bread made from stone-ground sorghum flour, cooked on a clay tawa until it puffs and develops slight char marks, then finished directly on the flame. The staple bread of North Karnataka eaten three times daily; denser and more filling than wheat roti, with a slightly nutty, earthy flavour and a faint smokiness from the direct flame cooking.
Cuisines
Kolhapuri
Andhra
Telangana
North Karnataka
Maharashtrian
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 2 cups | jowar flour |
| 1 cup | hot water |
| — | salt to taste |
| — | oil for cooking |
Instructions
- 1 In a large mixing bowl, combine the jowar flour and salt.
- 2 Gradually add hot water to the flour, mixing with a spoon to form a soft dough.
- 3 Knead the dough gently with your hands until it is smooth and pliable.
- 4 Divide the dough into small portions and roll each portion into a ball.
- 5 Flatten each ball slightly and place it between two sheets of plastic or parchment paper.
- 6 Gently roll out the dough into a thin, round rotti using a rolling pin, ensuring it doesn't stick.
- 7 Heat a tawa or flat skillet over medium heat.
- 8 Carefully place the rolled rotti onto the hot tawa.
- 9 Cook for about 1-2 minutes on one side until small bubbles appear.
- 10 Flip the rotti and cook the other side, pressing gently with a cloth or spatula, until brown spots appear.
- 11 Drizzle a little oil around the edges and cook for another 30 seconds to 1 minute.
- 12 Remove the rotti from the tawa and keep it warm in a cloth or container.
- 13 Repeat the process with the remaining dough balls.
Tips
Ensure the water is hot when mixing with the flour for a softer dough. Serve with chutney or curry for a complete meal.