Jonna Rotte Sorghum Flatbread Telangana

Method

1. 1

   Understand jowar flour: Jowar (sorghum) flour has no gluten — it cannot be rolled thin with a rolling pin like wheat roti. It must be shaped by hand-pressing using the patting method. The dough will feel different from wheat — slightly grainy and will not stretch.

2. 2

   Mix the dough: Place 2 cups jowar flour and a tiny pinch of salt in a wide bowl. Jowar absorbs a lot of water. Add warm water little by little — about 1 cup total — mixing with your hands after each addition. The dough should be soft — softer than wheat roti dough — but not sticky. If it crumbles and does not hold together, add a little more warm water. Divide into 6 equal portions.

3. 3

   Shape the rotte using the hand-pat method: Jowar dough cannot be rolled. Take one portion of dough. Hold it in your palms and begin pressing it between your hands, rotating as you press, until it flattens slightly. Then place it on a flat plate or between two sheets of plastic. Using your palm, press and push outward from the centre in slow circular motions, rotating the dough, until it forms a round about 15 to 18 cm in diameter and 4 to 5 mm thick. The edges will be uneven — this is traditional and expected.

4. 4

   Heat the griddle until very hot: Heat a flat iron griddle (tawa) on high heat until it is very hot — hold your palm 5 cm above it and feel strong heat within 2 seconds.

5. 5

   Transfer the rotte to the griddle: Carefully peel the shaped rotte off the plate or plastic and lay it on the very hot griddle. It may crack slightly at the edges during transfer — this is normal.

6. 6

   Sprinkle water on the surface: Immediately after placing the rotte on the griddle, sprinkle or flick a few drops of water on the top surface with your fingers. This creates steam that helps cook the rotte from the top while the bottom cooks from the griddle heat.

7. 7

   Cook on high heat for 2 minutes: Cook on high heat for 2 minutes without moving the rotte. You will see the colour change and the bottom develop golden spots.

8. 8

   Flip and cook the other side: Using a wide flat spatula, flip the rotte carefully. Cook the second side for 2 minutes on high heat.

9. 9

   Direct flame contact: After flipping, use tongs to hold the rotte directly over a medium-high gas flame for 10 to 15 seconds on each side. This direct flame contact gives the characteristic charred spots and slight smoky flavour. If using an electric stove, press firmly with a folded cloth on the griddle to get browning.

10. 10

    Apply ghee and serve: Remove from flame. Apply a small amount of ghee or oil on top while still hot. The ghee will soak into the warm rotte. Serve immediately with any curry, dal, or with the traditional Telangana accompaniment of peanut chutney and yogurt.

11. 11

    Note: Jonna Rotte (jonna = sorghum in Telugu, rotte = bread) has been the daily bread of farmers in the Deccan plateau — covering Telangana, Maharashtra and Karnataka — for thousands of years. Sorghum grows in drought conditions where wheat and rice cannot. Nutritionally, jowar has a lower glycaemic index than wheat and is high in dietary fibre, making jonna rotte an excellent choice for people managing blood sugar levels. It is now being rediscovered across India as health awareness grows.