Jonna Rotte
Jowar (sorghum) flatbread — jowar flour kneaded with hot water into a stiff dough and patted by hand into thick, round flatbreads that are cooked on a dry cast-iron griddle until both sides have char spots and the interior is cooked through. The traditional bread of the Rayalaseema interior where wheat was not historically grown; jonna rotte has a slightly grainy, mildly sweet, earthy flavour quite different from wheat roti. Eaten with ulavacharu, gongura pappu, or any curry; its thickness and density make it ideal for scooping thick gravies. Still the preferred bread of older Rayalaseema households and increasingly served at restaurants celebrating the regional heritage.
Cuisines
Best for
Recipe
Ingredients
| 1 cup | jowar flour (sorghum) |
| 1.5 cups | water |
| — | salt to taste |
Instructions
- 1 Bring 1.5 cups of water to a boil in a pot.
- 2 Add salt to the boiling water.
- 3 Gradually add jowar flour to the boiling water while stirring continuously to avoid lumps.
- 4 Once all the flour is added, reduce the heat to low.
- 5 Cover the pot and let it cook for about 5-7 minutes.
- 6 Remove the lid and stir the mixture thoroughly to form a smooth dough.
- 7 Take a small portion of the dough and shape it into a ball.
- 8 Flatten the ball into a disc using your palms, ensuring the edges are smooth.
- 9 Heat a tawa or flat pan on medium heat.
- 10 Place the flattened disc on the hot tawa.
- 11 Cook on one side until small bubbles appear, then flip it over.
- 12 Cook the other side until light brown spots appear.
- 13 Repeat the process with the remaining dough.
Tips
Serve hot with a side of spicy curry or chutney for an authentic experience.