Telangana Jowar Roti Jolada Roti Sorghum Flatbread

Method

1. 1

   Mix the dough with hot water: Place jowar flour and salt in a wide bowl. Pour hot water gradually over the flour while mixing with a spoon. Once cool enough to handle, knead for 3 minutes. Jowar flour has no gluten — the dough will feel slightly grainy and less elastic than wheat. Divide immediately into 6 portions.

2. 2

   Keep dough covered: Cover portions not being worked with a damp cloth — jowar dough dries out very fast.

3. 3

   Wet your palms: Generously wet both palms under running water. This is essential — dry hands cause the jowar roti to crack and fall apart during shaping.

4. 4

   Press and rotate: Take one portion of dough. Hold between wet palms. Press firmly and rotate in a circular motion, spreading outward from the centre, to form a round about 15 to 16 cm in diameter and 5 to 6 mm thick. Re-wet palms whenever the dough starts sticking.

5. 5

   Flick water on the surface: Before placing on the griddle, flick a few drops of water on the top surface of the shaped roti.

6. 6

   Heat the griddle: Heat a flat iron griddle on medium-high. It should be hot before the roti is placed.

7. 7

   Transfer carefully: Peel the shaped roti from your palms and lay it on the hot griddle.

8. 8

   Flick water on the surface again: Immediately flick more water drops on the top surface on the griddle — this creates steam that helps the thick roti cook through.

9. 9

   Cook each side 2 to 3 minutes: Cook first side 2 to 3 minutes until the surface is dry and the bottom has golden patches. Flip carefully. Cook 2 to 3 minutes on the second side.

10. 10

    Serve immediately: Remove and serve with ghee, yogurt, any chutney or vegetable curry.

11. 11

    Note: Jowar Roti (jolada roti in Kannada, jolada pappu roti in Telugu) is the foundational bread of the Telangana-Karnataka border belt and northern Andhra. Sorghum (jowar) is the primary grain of the Deccan plateau — drought-resistant, nutritious and grown where wheat cannot thrive. The jowar roti eating tradition is deeply embedded in the farming communities of the region. It is now also widely sold at restaurants as a healthy alternative bread.