Jonna rotte (jowar roti)
AI-drafted · awaiting admin review
Hand-patted flatbread of sorghum flour, a staple of Telangana's villages and a healthy millet bread.
Region: Telangana, especially the drier districtsOccasion: Everyday mealsTime: 40 minServes: 8 rottesVegan
Ingredients
- 2 cups jowar (sorghum) flour
- About 1¼ cups hot water
- ½ tsp salt
- Extra flour for dusting
Method
- Mix the flour and salt. Add hot water little by little and stir with a spoon, then knead while warm into a soft, smooth dough.
- Take a ball of dough and knead it again in your palm until it does not crack at the edges.
- Dust with flour and pat it out with your palm on a board into a thin round, turning it as you go.
- Place on a hot iron griddle. Spread a little water over the top with your fingers.
- When the bottom is set, turn it over and cook the other side, then press gently so it puffs. Serve hot.
History
Jowar has been grown for centuries on the dry black soils of the Deccan, and jonna rotte has long been the main bread of farming families.
Significance
Jonna rotte with groundnut chutney, chintakaya tokku or a curry is daily food in rural Telangana. Millets like jowar were promoted during the International Year of Millets 2023.