Warangal Jonna Rotte Sorghum Telangana North

Method

1. 1

   Mix the flours: Combine jowar flour and rice flour in a wide bowl. The addition of rice flour adds some starch that helps the gluten-free sorghum bind better, making the roti slightly easier to shape.

2. 2

   Add salt: Add a pinch of salt to the flour mixture.

3. 3

   Add hot water gradually: Pour hot water gradually over the flour mixture while stirring with a spoon. The hot water begins to cook the starches slightly, creating a more pliable dough. Once cool enough to handle, knead for 2 to 3 minutes.

4. 4

   Divide immediately: Divide into 6 portions. Keep all but one covered with a damp cloth — the dough dries out very quickly.

5. 5

   Shape using wet palms: Wet both palms generously. Take one dough portion. Press and rotate between wet palms, spreading outward, to form a round about 15 to 16 cm in diameter and about 6 to 7 mm thick.

6. 6

   Flick water on the surface: Sprinkle a few drops of water on the top of the shaped roti.

7. 7

   Heat griddle on medium-high: Place the shaped roti on the hot griddle.

8. 8

   Cook first side: Cook 2 to 3 minutes until the bottom is golden and the surface is dry.

9. 9

   Flip and cook second side: Flip carefully. Cook 2 to 3 minutes on the second side.

10. 10

    Serve with ghee: Apply ghee or oil while hot. Serve with any vegetable or lentil preparation.

11. 11

    Note: Jonna Rotte (jonna = sorghum in Telugu) is the everyday bread of northern Telangana — particularly the Warangal, Karimnagar and Nizamabad districts where sorghum cultivation has been the agricultural backbone for generations. The Warangal version differs slightly from the Jodhpur or Gulbarga version in the rice flour addition and the somewhat thicker shape. Sorghum is considered the foundation grain of the Deccan Plateau — predating wheat and rice cultivation in this region by centuries.