Jonna Rotti
A traditional, rustic flatbread from South India made with sorghum flour. These soft, gluten-free rotis are wonderfully nutritious and pair perfectly with spicy curries and chutneys.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a saucepan, bring 1.5 cups of water to a vigorous, rolling boil. Add the salt and stir to dissolve.
- c.Place the jowar flour in a large, heatproof bowl. Carefully pour the boiling water all over the flour.
- d.Using a spatula or wooden spoon, mix quickly until the flour absorbs the water. The mixture will be hot and look like a crumbly mass. Do not use your hands at this stage.
- e.Cover the bowl with a lid and let it rest for 5-7 minutes. This allows the flour to steam, which is crucial for a soft dough.
- 2
Step 2
- a.Knead the Dough
- b.Once the dough is cool enough to handle but still quite warm, begin to knead it.
- c.Knead vigorously for 5-8 minutes using the heel of your palm. Push the dough away from you and fold it back. This process develops elasticity.
- d.Continue kneading until you have a smooth, soft, and pliable dough with no cracks. If the dough feels dry, dip your hands in warm water and continue kneading. Do not add cold water.
- e.Cover the kneaded dough with a damp cloth to prevent it from drying out.
- 3
Step 3
- a.Shape the Rotis
- b.Divide the dough into 8 equal-sized balls and roll them smoothly between your palms.
- c.Keep the dough balls covered. Take one ball and flatten it slightly. Lightly dust your work surface and your palms with dry jowar flour.
- d.Place the dough ball on the surface. Using your fingertips and palm, gently pat and press the dough, rotating it simultaneously to form an even circle about 5-6 inches in diameter.
- e.Alternatively, for beginners, place the dough ball between two sheets of parchment paper and use a rolling pin to roll it out gently.
- 4
Step 4
- a.Cook the Rotis
- b.Heat a cast-iron tawa or a flat griddle over medium-high heat. The tawa must be properly hot before you start.
- c.Carefully lift the patted roti and place it on the hot tawa.
- d.Cook the first side for about 30-40 seconds, or until you see small bubbles forming on the surface.
- e.Flip the roti. Cook the second side for about 1 minute until light brown spots appear.
- f.Flip it one last time. Using a folded, clean kitchen towel or a flat spatula, gently press down on the edges of the roti. This encourages it to puff up like a balloon.
- g.Cook for another 20-30 seconds, then remove from the tawa.
- 5
Step 5
- a.Serve
- b.Immediately after taking the roti off the tawa, you can brush it with a little ghee if desired.
- c.Place the cooked roti in a casserole dish or a container lined with a cloth to keep it warm and soft.
- d.Repeat the shaping and cooking process for all the remaining dough balls.
- e.Serve Jonna Rotti hot with spicy curries like Ennegayi (stuffed brinjal), Pithla, dal, or any vegetable side dish.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using boiling water is non-negotiable. It's the key to a soft, pliable gluten-free dough.
- 2Knead the dough while it is still warm to make it smooth and prevent the rotis from breaking when you pat them.
- 3If the dough becomes too sticky, add a teaspoon of dry flour. If it's too dry and cracking, wet your hands with warm water and knead again.
- 4The tawa must be sufficiently hot. A cold or moderately hot tawa will result in hard, crispy rotis.
- 5Don't overcrowd the tawa. Cook one roti at a time to ensure it cooks evenly and puffs up well.
- 6Jonna rotis are best served immediately as they tend to harden upon cooling. If you must store them, wrap them in a cloth and reheat before serving.
Adapt it for your goals.
Herbed Rotti
Add 2 tablespoons of finely chopped cilantro (coriander leaves), mint leaves, or dill leaves to the flour before adding the hot water for a fresh, herby flavor.
Spiced RottiSpiced Rotti
Incorporate 1 teaspoon of cumin seeds (jeera) or carom seeds (ajwain) into the dough for added flavor and digestive benefits.
Vegetable RottiVegetable Rotti
Mix in 1/4 cup of finely grated carrot or beetroot into the flour for a colorful and more nutritious version of the rotti.
Why this is on our healthy list.
Gluten-Free Goodness
Perfect for those with celiac disease or gluten sensitivity, offering a delicious and safe alternative to wheat-based breads.
Rich in Dietary Fiber
Jowar is high in fiber, which aids digestion, promotes a feeling of fullness to help with weight management, and supports a healthy gut microbiome.
Diabetic-Friendly
With a low glycemic index, jowar releases sugar into the bloodstream slowly, helping to prevent sharp spikes in blood sugar levels.
Packed with Nutrients
Sorghum is a good source of essential nutrients, including protein, magnesium, phosphorus, and B vitamins, which are vital for energy production and overall health.
Frequently asked questions
This usually happens if the dough is too dry or not kneaded well. Ensure you use boiling water and knead the dough while it's still warm until it's completely smooth and pliable. A well-kneaded, crack-free dough is key.