Main Course
Soft Jowar Roti (Jonna Rotte)
Hand-patted sorghum flatbread — a dryland classic that pairs with any pappu or curry.
1grains Kitchen·· 6 min read
- Prep
- 15 min
- Cook
- 20 min
- Makes
- 6 rotis
Jonna rotte is a traditional flatbread from the Deccan's dryland kitchens. Jowar flour has no gluten, so the dough is made with hot water and patted by hand rather than rolled.
Ingredients
- 2 cups jowar flour
- About 1 cup hot water
- A pinch of salt
- Extra flour for dusting
Method
- Bring the water and salt to a boil. Add half the flour, stir, switch off the heat and cover for 5 minutes.
- Add the remaining flour and knead while warm (use a wet cloth or the back of a spoon at first) until the dough is smooth and does not crack.
- Divide into six balls. Pat each one flat on a floured board using your palm, turning as you go. Parchment paper helps if you are new to it.
- Cook on a hot tawa, brushing the top with a little water. Flip once the base has spots, then press gently with a cloth so the roti puffs.
Serving
Serve warm with pappu, brinjal curry, palli chutney or curd. Jowar rotis are best eaten fresh; wrap them in a cloth to keep soft.
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