Jolada rotti step-by-step recipe with photos.
About this recipe
Jolada rotti/jowar roti or sorghum flatbread is a very healthy, gluten-free flatbread made with sorghum flour. Sorghum is a powerhouse of nutrients, and very rich in antioxidants, vitamins, minerals, and fiber. It is highly recommended for managing diabetes and improving digestive health. It is highly cultivated in India.
Jolada rotti served with homemade butter, and jhunka or ennegayi (stuffed eggplant curry) is the signature dish of north Karnataka. They are also known as 'bhakkri'. Unlike regular flatbread, they are not rolled using a rolling pin. Rather you need to pat the dough with your fingers to make them thin and flat. Even after making them for many years, my rottis are far from perfect. But they have improved tremendously with time. It may take slightly more effort than making roti/chapati, but the health benefits it brings along are absolutely worth the effort.
Because sorghum is gluten-free, it does not form a pliable dough if we knead it like the usual atta/maida dough. So we need to let it sit in boiling water for a few minutes before kneading. First, bring water to a rolling boil, gradually add sorghum flour and mix well with a wooden spoon. Let this mixture sit for a few minutes. Then, while the mixture is still warm, knead it. At this stage, the mixture will be pliable and it will come together to form a dough. We cannot roll it like chapati, so we need to pat it for a thin disc. This disc is then carefully transferred to a hot tawa/griddle and cooked.
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Step by step instructions
1. Pour boiling water over the jowar flour.
2. Mix well and let it sit for 5 minutes.
3. Knead the mixture well while it is still hot.
4. Knead into a smooth dough.
5. Divide into 5 parts.
6. Dust the dough with jowar flour.
7. Pat it gently into a round disc.
8. Keep patting until it forms a thin disc.
9. Alternatively, place the dough in between baking sheets and roll using a rolling pin.
10. Place on hot tawa and press gently with a wet cloth.
11. Flip and cook until both sides are completely done.
Rotti served with homemade butter, jhunka, and chutney pudi
- 1 cup sorghum flour (jolada hittu) plus ½ cup for dusting
- 1½ cups water
- Salt to taste
- Pour water in a saucepan and bring to a rapid boil
- Mix jowar flour and salt in a seperate bowl
- Gradually add the water to the flour and mix with a wooden spoon
- Cover and keep aside for 5 minutes
- When the mixture is still warm, knead it into a smooth dough
- Divide the dough into five equal parts
- Take one piece of dough and cover it with dry flour
- Place on a clean dry surface and start patting it gently with your fingers
- Dust with flour as needed and keep patting it into round discs
- If the edges tear, gently press it with your fingers
- Alternatively, you can place the dough in between two baking sheets and roll it gently using a rolling pin
- Heat a griddle or tawa and carefully place the rotti onto it
- Take a small piece of muslin cloth and immerse it in water. Rub the upper side of rotti with this cloth to apply a thin layer of water
- Let the rotti cook until the water evaporates
- Flip the rotti and gently press it so that the rotti fluffs up
- Remove from griddle and serve hot
- The amount of water depends on the quality of flour used. If the dough needs more water, make sure you add warm water, and not cold water
- If you are not able to pat the rotti, you may place the dough in between two baking sheets and roll using a rolling pin
- It is important to knead the dough while it is still hot
- If the dough is very sticky, add some flour. If the dough is too dry, add more hot water