Jolada roti

Jolada roti, also known as Jowar roti or Sorghum flatbread, is a traditional Indian bread from the state of Karnataka, particularly popular in rural areas. It is made from jowar flour, which is derived from sorghum grain.

Here's a basic recipe for making jolada roti:

Ingredients:

• 2 cups jowar (sorghum) flour
• Warm water (as needed)
• Salt (optional)

Instructions:

1. In a large mixing bowl, combine the jowar flour and salt (if desired).
2. Gradually add warm water to the flour while kneading with your hands. Continue adding water and kneading until a soft and pliable dough is formed. The dough should not be too sticky or too dry.
3. Once the dough is formed, divide it into small equal-sized portions and roll each portion into a ball.
4. Heat a tawa or griddle over medium-high heat.
5. Take one dough ball and flatten it slightly with your palm. Dip it into dry jowar flour to prevent sticking.
6. Place the flattened dough ball on the hot tawa and cook for a few seconds until small bubbles start to appear on the surface.
7. Flip the roti and cook the other side for another few seconds until it develops light brown spots.
8. Remove the jolada roti from the tawa and place it on a plate. You can gently press the roti with a cloth or spatula to help it puff up.
9. Repeat the process with the remaining dough balls until all the rotis are cooked.

Jolada roti is typically thicker and denser compared to chapatis made from wheat flour. It is best enjoyed hot and can be served with various curries, chutneys, or vegetable dishes. In Karnataka, it is often served with dishes like jolada rotti oota (a meal with different accompaniments), enne badnekayi (stuffed brinjal curry), or jhunka (spiced chickpea flour curry).