Jonna Rotte
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
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large, heatproof bowl, combine 2 cups of sorghum flour and salt. Mix well.
- c.Bring 2 cups of water to a rolling boil in a separate pot.
- d.Gradually pour about 1.5 cups of the boiling water into the flour mixture while continuously stirring with a wooden spoon or spatula. The mixture will look crumbly and shaggy.
- e.Add more hot water, a tablespoon at a time, only if needed, until the flour is just moistened. Do not add too much water.
- f.Cover the bowl and let the dough rest for 5-7 minutes. This allows the steam to cook and soften the flour, which is crucial for a pliable dough.
- 2
Step 2
- a.Knead the Dough
- b.Once the dough is cool enough to handle but still quite warm, transfer it to a clean work surface.
- c.Begin kneading the dough using the heel of your palm. Push the dough away from you and fold it back. Continue this process for 5-8 minutes.
- d.The dough should transform from crumbly to a smooth, soft, and crack-free ball. If it feels dry, dip your hands in warm water and continue kneading.
- e.Divide the dough into 8 equal portions and roll them into smooth balls, keeping them covered with a damp cloth to prevent drying.
- 3
Step 3
- a.Shape the Rottes
- b.Sprinkle a generous amount of the dusting sorghum flour on your work surface.
- c.Take one dough ball and flatten it gently between your palms. Place it on the floured surface.
- d.Using your fingertips and the flat of your palm, begin to pat the dough, starting from the center and moving outwards. Rotate the dough frequently to ensure an even thickness.
- e.Continue patting until you have a thin, round circle about 6-7 inches in diameter. Don't worry if the edges are slightly rustic; that's part of its charm.
- 4
Step 4
- a.Cook the Rottes
- b.Heat a cast-iron tawa or a flat, heavy-bottomed skillet over medium-high heat. The tawa should be hot before you start.
- c.Carefully lift the patted rotte and place it on the hot tawa. Cook for about 30-45 seconds.
- d.Using a clean, damp cloth, gently wipe the top surface of the rotte with water. This creates steam and helps keep it soft.
- e.Flip the rotte. Cook the second side for 1-2 minutes, until light brown spots appear.
- f.Flip it again. Now, using a folded kitchen towel or a flat spatula, gently press down on the edges of the rotte to encourage it to puff up like a balloon.
- g.Once puffed (or cooked through), remove it from the tawa. Repeat for all the dough balls.
- 5
Step 5
- a.Serve
- b.Immediately after taking the rotte off the tawa, brush it with a little ghee, if desired.
- c.Stack the cooked rottes in a casserole dish or a container lined with a clean kitchen towel to keep them warm and soft.
- d.Serve hot with spicy curries like brinjal curry, dal, or a simple chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Boiling water is non-negotiable. It gelatinizes the starches in the gluten-free flour, making the dough workable.
- 2Knead the dough while it's still warm to get a smooth, pliable consistency. A cold dough will be brittle and hard to shape.
- 3If you are a beginner at patting, you can place the dough ball between two sheets of parchment paper or on a ziplock bag and use a rolling pin very gently.
- 4For the softest rottes, knead only the portion of dough you are about to shape. Keep the rest of the dough covered.
- 5The tawa must be sufficiently hot. If it's not hot enough, the rotte will become hard and dry.
- 6Jonna Rotte is best enjoyed fresh and hot. They tend to harden as they cool.
Adapt it for your goals.
Herbed Rotte
Add 2 tablespoons of finely chopped fresh cilantro (coriander) or fenugreek (methi) leaves to the flour before adding hot water.
Spiced RotteSpiced Rotte
Mix 1/2 teaspoon of cumin seeds (jeera) or carom seeds (ajwain) into the flour for a fragrant, digestive-friendly flatbread.
Multi Millet RotteMulti-Millet Rotte
Replace 1/2 cup of sorghum flour with 1/2 cup of pearl millet (bajra) flour for a different flavor and texture profile.
Why this is on our healthy list.
Naturally Gluten-Free
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.
Rich in Dietary Fiber
High in fiber, this flatbread promotes healthy digestion, prevents constipation, and helps you feel full for longer, which can aid in weight management.
Supports Blood Sugar Control
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.
Packed with Nutrients
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.
Frequently asked questions
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.