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A rustic, gluten-free flatbread from South India made with sorghum flour. These soft yet sturdy rotis are traditionally patted by hand and cooked on a hot griddle, perfect for scooping up spicy curries.
For 4 servings
Prepare the Dough
Knead the Dough
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A rustic, gluten-free flatbread from South India made with sorghum flour. These soft yet sturdy rotis are traditionally patted by hand and cooked on a hot griddle, perfect for scooping up spicy curries.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 233.38 calories per serving with 5.05g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Shape the Rottes
Cook the Rottes
Serve
Add 2 tablespoons of finely chopped fresh cilantro (coriander) or fenugreek (methi) leaves to the flour before adding hot water.
Mix 1/2 teaspoon of cumin seeds (jeera) or carom seeds (ajwain) into the flour for a fragrant, digestive-friendly flatbread.
Replace 1/2 cup of sorghum flour with 1/2 cup of pearl millet (bajra) flour for a different flavor and texture profile.
Sorghum is a gluten-free grain, making Jonna Rotte an excellent and safe alternative to wheat-based breads for individuals with celiac disease or gluten sensitivity.
High in fiber, this flatbread promotes healthy digestion, prevents constipation, and helps you feel full for longer, which can aid in weight management.
Jonna Rotte has a lower glycemic index than wheat roti. Its complex carbohydrates are digested slowly, leading to a gradual release of sugar into the bloodstream.
Sorghum is a good source of essential nutrients like magnesium, which is vital for bone health and heart function, as well as iron, phosphorus, and B vitamins.
This usually happens for two reasons: either the water was not boiling hot, or the dough was not kneaded well enough while it was still warm. Using boiling water is essential to soften the flour, and thorough kneading develops elasticity, preventing cracks.
Yes, Jonna Rotte is very healthy. It is naturally gluten-free, making it an excellent choice for those with gluten intolerance. It's also rich in dietary fiber, which aids digestion and promotes satiety, and has a lower glycemic index compared to wheat roti, making it beneficial for blood sugar management.
One plain Jonna Rotte (made from this recipe, without ghee) contains approximately 100-110 calories. The exact number can vary slightly based on the size and thickness of the rotte.
While traditionally patted by hand, you can use a rolling pin. For best results, place the dough ball between two sheets of parchment paper or a plastic sheet and roll gently and evenly. This prevents the dough from sticking and tearing.
It is not recommended to make Jonna Rotte dough in advance. The dough tends to dry out and become stiff upon refrigeration, making it very difficult to shape later. It's best to prepare the dough just before you plan to make the rottes.
Store leftover rottes completely cooled in an airtight container or a zip-top bag at room temperature for up to 24 hours. To reheat, sprinkle a few drops of water and warm them on a hot tawa for a few seconds on each side.