Entree: India – Rayalaseema – జొన్న రొట్టె ➤ Jonna Rotti (Unleavened sorghum flatbread cooked on a hot griddle)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 5 min

Additional 15 min

Total 40 min

Ingredients

- 3 cups (360 g) jowar (sorghum) flour
- 1 1/4 cups (300 ml) boiling water, plus more as needed
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) oil or ghee, plus extra for cooking
- 1/4 cup (30 g) whole wheat flour or rice flour for dusting (optional)
- Ghee or butter for serving, as desired

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place the jowar flour and salt in a large bowl. Pour the boiling water over the flour gradually, stirring with a wooden spoon until it comes together into a coarse dough.
2. When cool enough to handle, knead the dough in the bowl or on a clean surface for 3–5 minutes until smooth and pliable; add a little more warm water (1–2 tbsp (15–30 ml)) if needed. Brush with 1 tbsp (15 ml) oil, cover, and rest 10–15 minutes.
3. Divide the dough into 8 equal balls. Lightly flatten one ball, dust with a little whole wheat or rice flour if using, and either roll out gently to 6–7 inch (15.2 to 17.8 cm) rounds or pat/press between two sheets of plastic or on a cloth to form thin discs (sorghum dough is fragile; pressing often gives better results).
4. Heat a cast-iron tawa or heavy skillet over medium-high heat. Place a roti on the hot surface and cook 45–60 seconds until the underside develops pale brown spots; flip and cook the other side 45–60 seconds.
5. Apply a little ghee or oil and press gently with a cloth or spatula to encourage even cooking and slight puffing; cook another 15–30 seconds per side until speckled and cooked through.
6. Keep cooked rotis wrapped in a clean cloth to stay soft. Serve hot brushed with ghee alongside curries, chutneys, or pickles.

1. Place the jowar flour and salt in a large bowl. Pour the boiling water over the flour gradually, stirring with a wooden spoon until it comes together into a coarse dough.
2. When cool enough to handle, knead the dough in the bowl or on a clean surface for 3–5 minutes until smooth and pliable; add a little more warm water (1–2 tbsp/15–30 ml) if needed. Brush with 1 tbsp (15 ml) oil, cover, and rest 10–15 minutes.
3. Divide the dough into 8 equal balls. Lightly flatten one ball, dust with a little whole wheat or rice flour if using, and either roll out gently to 6–7 inch rounds or pat/press between two sheets of plastic or on a cloth to form thin discs (sorghum dough is fragile; pressing often gives better results).
4. Heat a cast-iron tawa or heavy skillet over medium-high heat. Place a roti on the hot surface and cook 45–60 seconds until the underside develops pale brown spots; flip and cook the other side 45–60 seconds.
5. Apply a little ghee or oil and press gently with a cloth or spatula to encourage even cooking and slight puffing; cook another 15–30 seconds per side until speckled and cooked through.
6. Keep cooked rotis wrapped in a clean cloth to stay soft. Serve hot brushed with ghee alongside curries, chutneys, or pickles.