Name: Jolada rotti
Cook time: 45 min
Total time: 45 min
Ingredients: 1 cup sorghum flour ((jolada hittu) plus ½ cup for dusting); 1½ cups water; Salt (to taste)

Gluten Free Vegetarian

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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

Shilpa

Jolada rotti/jowar roti or sorghum flatbread is a very healthy, gluten free flatbread made with sorghum flour.

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Course Main Course
Cuisine Indian, Karnataka

Cook Time 45 mins
Total Time 45 mins

Ingredients

1 cup sorghum flour (jolada hittu) plus ½ cup for dusting
1½ cups water
Salt to taste

Instructions

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

Notes

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

Nutrition Facts

Jolada rotti

Amount Per Serving

Calories 87 Calories from Fat 9

% Daily Value*

Fat 1g2%
Saturated Fat 1g6%
Sodium 5mg0%
Potassium 75mg2%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%

Calcium 5mg1%
Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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