Karnataka Jolada Roti Jowar Sorghum Flatbread North Karnataka

Method

1. 1

   Place jolada hittu and salt in a bowl. Add hot water gradually mixing with a spoon then kneading with continuously wet hands.

2. 2

   Knead 3 to 4 minutes with wet hands — sorghum has no gluten. Keep hands wet throughout.

3. 3

   Divide into 4 balls. Keep covered with a damp cloth.

4. 4

   Wet both palms. Place one ball on a wet clay surface or damp cloth.

5. 5

   Pat outward with wet palms to a round 15 to 16 cm wide and 6 to 7 mm thick. Rewet hands repeatedly.

6. 6

   Heat a clay or iron tawa on medium. Invert roti onto the tawa.

7. 7

   Cook 3 to 4 minutes. Flip. Cook 3 minutes.

8. 8

   Finish directly over a flame 20 to 30 seconds per side.

9. 9

   Apply ghee or groundnut oil generously.