Jolada Rotti

Jolada rotti step-by-step recipe with photos.

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 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 to for a thin disc. This disc is then carefully transferred to a hot tawa/griddle and cooked.

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Jolada rotti step-by-step recipe with photos:

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 to 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