Karnataka Jolada Roti Jowar Sorghum Flatbread North Karnataka

Ingredients

• 2 cups jolada hittu (sorghum / jowar flour)
• 1/2 tsp salt
• Hot water — approximately 3/4 cup
• Ghee or cold-pressed groundnut oil for serving

Method

1. Place jolada hittu and salt in a bowl. Add hot water gradually mixing with a spoon then kneading with continuously wet hands.
2. Knead 3 to 4 minutes with wet hands — sorghum has no gluten. Keep hands wet throughout.
3. Divide into 4 balls. Keep covered with a damp cloth.
4. Wet both palms. Place one ball on a wet clay surface or damp cloth.
5. Pat outward with wet palms to a round 15 to 16 cm wide and 6 to 7 mm thick. Rewet hands repeatedly.
6. Heat a clay or iron tawa on medium. Invert roti onto the tawa.
7. Cook 3 to 4 minutes. Flip. Cook 3 minutes.
8. Finish directly over a flame 20 to 30 seconds per side.
9. Apply ghee or groundnut oil generously.