Jolada Rotti

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.