Jolad Rotti /Sorghum roti

Jolada rotti /Jower roti is actually a flatbread made from Jowar and is the staple food in North Karnataka and parts of Maharashtra

Jowar flour, also known as Sorghum flour is rich in antioxidants and minerals such as iron, calcium, phosphorous, and potassium. It is gluten-free and diabetic friendly. Due to its cooling properties, jowar (sorghum) flour is usually consumed during summers.

Jowar flour is used widely in many recipes and jowar bhakri is one of them. A simple, yet very healthy preparation of flatbread using jowar flour.

Making Rotti (flatbread) can sometimes be very tricky, making the right consistency dough is very important in making good bhakris. The dough should neither be too soft nor too tight.

Ingredients:( I have used all organic ingredients)

1cup - Jower flour / Sorghum flour/Jolad hittu 

3/4 cup hot water 

1/4 teaspoon - Pink  Himalayan Salt 

Baking Method:

• In a large mixing bowl or kadai take jowar flour and make a dome in the center.

• Now add  3/4 cup hot water and knead to smooth dough.

• Take a small ball sized dough and make a ball out of it.

• Pay and flatten with the help of palm and finger.

• Dust the parchment paper with little jowar flour to prevent roti from sticking while patting.

• Now pat gently with one hand and the other over the side to get a round shape.

• Make sure to dust with jowar flour if required.

• Further, with both the hands pat as thin as possible.

• Also dust off excess flour from the roti.

• Put the flattened dough onto the hot cast iron skillet 

• Spread water over the roti with help of wet cloth removing excess dough.

• Wait until the water evaporates then flip it to the other side.

• Press gently and cook all the sides.