Jolada Rotti

Day 2 of 7 days of Recipe Marathon.

Weekends, I usually make elaborate brunch's, mostly different kind of Rottis(South-Indian flat bread), so today I made one of North-Karnataka specialty Jolada Rotti.

Jola/ Jowar or Sorghum is a gluten free flour, so after the dough is prepared. It takes little patience to roll the dough, since it breaks and requires bit more dry flour than usual. But once you get the hold of it, it will be as easy as making any other kind of Indian Bread.


So here is what we need to make the Dough.

• Jowar/Sorghum flour(Jolada hittu)- 2 cups
• Water - 2 1/2 to 3 cups
• Salt - 1 tsp

1. Boil the water.

2. Take the jowar flour in a wide bowl. Add salt and pour water slowly and mix well to combine. Water and flour should come together to form stiff dough.

3. Cover and let it sit for 5 mins(so the dough will be cool enough to handle). Once cool enough but still warm to touch, knead to a soft dough. Refer pic 3 and 4.

4. If the dough is sticking, add little more flour and knead it.

5. Apply little flour on rolling board and roll it to a small to medium size circle. If it tends to break, add little more flour and roll.

6. Roll the rest of the dough and keep it ready.

7. Heat pan on high heat. Once hot enough, put the rolled dough carefully. Cover with a lid, this makes the rottis soft. Leave it for few seconds turn/ flip them around(on oil is required while cooking).

8.Turn and let the other side cook for few more seconds.Serve warm. This makes about 15 small size rottis.We had Jolada Rotti with Brinjal/eggplant Ennegayi. Enjoy !

* Leftover can be kept in a closed box once cooled. Rottis stays soft if kept this way.

Recipe Marathon : Day 1- Chapatis.