Jonna Rotte
Traditional Telangana sorghum flatbread.
About this dish
Jonna Rotte, or Sorghum flatbread, is the ancient staple of the Telangana region, predating the popularity of wheat. It is a gluten-free, hand-patted bread that requires significant skill to master, traditionally cooked on a hot clay griddle. It is valued for its nutritional density and its ability to pair perfectly with spicy, watery curries.
Ingredients
- 250g (2 cups) Jowar (Sorghum) flour, fresh and fine-milled
- 250ml (1 cup) Water
- 1/2 tsp Salt
- Extra flour for dusting
Method
- 1
Boil the water
In a small saucepan, bring the water and salt to a rolling boil. Using boiling water is non-negotiable for Jowar flour as it partially gelatinizes the starch, creating the 'bind' necessary for a gluten-free dough. As soon as it boils, turn off the heat.
- 2
Mix the flour
Place the Jowar flour in a large mixing bowl. Make a well in the center and pour in the hot water. Use a sturdy spoon to mix the flour and water until it forms a shaggy, crumbly mass. Cover and let it rest for 5 minutes to allow the steam to soften the grains.
- 3
Knead while warm
While the dough is still warm but handleable, begin kneading it with the base of your palm. This is the most critical step. You must knead for at least 5-8 minutes until the dough becomes smooth, pliable, and crack-free. If it's too dry, add a few drops of warm water.
- 4
Portion the dough
Divide the dough into equal lemon-sized balls (about 60-70g each). Keep the dough balls covered with a damp cloth to prevent them from drying out and forming a crust, which would cause the rotte to break during patting.
- 5
The patting technique
Dust a flat surface or a rolling board with plenty of dry Jowar flour. Place a dough ball on it and flatten it slightly. Using the palm of your hand, gently pat the dough in a circular motion, rotating it as you go, to form a thin, even disc about 7-8 inches in diameter.
- 6
Heat the Tawa
Heat an iron griddle or tawa on medium-high heat. It must be very hot before you place the roti on it. Carefully lift the patted rotte and place it onto the hot tawa with the floured side facing upwards.
- 7
Apply water
Immediately dip a small piece of cloth in cold water and gently wipe the top surface of the roti. This hydrates the dry flour on the surface and prevents the roti from cracking. Wait for a few seconds until you see small bubbles forming.
- 8
Flip and cook
Flip the roti once the water on top has evaporated. Cook the second side for about 1 minute. Flip again and press the edges with a cloth; if the dough was kneaded well, the roti should puff up. The surface should have light brown charred spots.
Notes & variations
- Freshness of flour is key; old jowar flour loses its binding ability and will crack easily.
- If you find hand-patting difficult, you can roll the dough between two sheets of parchment paper.
- These rotte are best eaten immediately but can be kept soft by wrapping in a thick cotton towel.
- Store in an airtight container; they become quite firm when cold, so reheat with a sprinkle of water.
Serve with
Serve hot with Natu Kodi Pulusu or a spicy garlic chutney and a dollop of fresh butter.
Cook's note
The secret to a soft Jonna Rotte is the temperature of the water—it must be bubbling hot to 'cook' the flour slightly before kneading.