Jolada Roti

Method

1. 1

   Prepare jolada roti dough: Take 2 cups jowar (sorghum/jolada) flour. Add 1.5 tsp salt. Add warm water gradually and mix into a soft but not sticky dough.

2. 2

   Divide: Divide dough into 8 equal balls.

3. 3

   Heat tawa: Heat a flat tawa on medium-high heat until moderately hot.

4. 4

   Wet hands: Keep a small bowl of water nearby to wet your hands between each roti.

5. 5

   Pat directly on tawa: With wet hands press a dough ball directly on the hot tawa. Pat out from the centre outward with your fingertips into a thin round. This takes practice.

6. 6

   Traditional alternative: Place dough on a wet cloth or parchment. Pat out thin and peel carefully.

7. 7

   Cook first side: Cook on medium heat 2-3 minutes until small brown spots appear on the bottom.

8. 8

   Sprinkle water: Sprinkle a few drops of water on top and cover with a lid for 30 seconds — this creates steam to cook the top.

9. 9

   Flip: Carefully flip and cook the other side 1-2 minutes.

10. 10

    Serve: Jolada roti is a North Karnataka staple. Serve with shenga (peanut) chutney, garlic chutney or any dal and sabzi.