Jonna Roti
A rustic sorghum flatbread from Telugu kitchens, jonna roti is soft, earthy, and best enjoyed hot off the tawa. It is made with just a few pantry staples and pairs beautifully with chutney, pappu, or a spicy curry.
For 4 servings
- boil · ~3 min
Heat the water.
Bring the water just to a boil, then switch off the heat. Hot water helps the sorghum flour come together and makes the rotis easier to pat.
- mix · ~3 min
Mix the flour and salt.
Place the jowar flour and salt in a wide bowl and mix well. Pour in most of the hot water a little at a time and stir with a spoon until the flour looks evenly moistened.
- knead · ~5 min
Knead the dough.
When cool enough to handle, knead into a soft, smooth dough. Add the remaining hot water only if needed. Divide the dough into 4 equal portions and keep covered so it does not dry out.
TIPWork while the dough is still warm. Cold jowar dough cracks more easily. - prep · ~6 min
Pat one roti at a time.
1.Place one dough ball on a sheet of parchment or a clean damp cloth.2.Flatten it gently with your fingers.3.Pat it outward into a thin round roti about 6 to 7 inches wide.4.Smooth any cracks around the edges with damp fingers.TIPDo not roll it with too much dry flour. Gentle patting keeps the roti tender. - fry · ~4 min
Cook the roti on a hot tawa.
1.Heat a tawa over medium heat until evenly hot.2.Lift the patted roti carefully and place it on the tawa.3.Cook until the surface changes color and small spots appear, about 1 to 2 minutes.4.Flip and cook the second side, brushing with a few drops of oil, until light brown spots appear.TIPUse medium heat. High heat cooks the outside too fast and leaves the center dry. - fry · ~10 min
Finish cooking the remaining rotis.
Repeat with the remaining dough portions, patting and cooking each roti the same way. Keep the cooked rotis wrapped in a clean cloth to stay soft.
- serve
Serve the jonna roti hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use water that is just boiled, not merely warm; it helps the jowar hydrate and bind without gluten.
- 2Knead while the dough is still comfortably warm, or the rotis will crack more as you pat them.
- 3Keep the dough portions covered with a damp cloth so the surface does not dry out between rotis.
- 4If edge cracks appear while patting, wet your fingertips lightly and press them smooth before lifting the roti.
- 5Heat the tawa evenly before cooking; a patchy-hot pan gives hard spots and uneven browning.
- 6Stack cooked jonna rotis in a cloth-lined container right away to trap steam and keep them soft.
- 7For leftovers, reheat briefly on a tawa with a few drops of water, not in direct high heat, to prevent drying.
Adapt it for your goals.
Vegan
Keep it fully vegan by serving with peanut chutney, gongura pachadi, or pappu made without ghee.
low oilLow-oil
Skip the oil on the tawa and cook on a well-seasoned pan for an even lighter everyday roti.
spicedSpiced
Mix in finely chopped green chilli, cumin, and coriander leaves for a more flavorful roti that pairs well with plain dal.
onion jonna rotiOnion-jonna-roti
Add very finely chopped onion and a little chilli for a rustic variation with extra texture and sweetness.
Why this is on our healthy list.
Naturally Gluten-Free
Made with sorghum flour, this roti is a traditional option for people avoiding wheat and gluten-containing flatbreads.
Whole Grain Goodness
Jowar is a whole grain that brings fiber and a more sustaining, hearty quality than refined-flour breads.
Simple, Minimal Ingredients
This recipe uses just sorghum flour, water, salt, and very little oil, making it a clean everyday staple.
Frequently asked questions
Usually the dough has cooled too much or is a bit dry. Knead it while warm, keep it covered, and use damp fingers to smooth cracks.
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