Jonna Rotti
A rustic Telangana flatbread made with sorghum flour and hot water, pressed by hand and cooked on a hot griddle. It has a soft, earthy bite and is wonderful with spicy chutney, pappu, or simple vegetable curries.
For 8 servings
- boil · ~3 min
Heat the water.
Bring the water just to a boil, then switch off the heat. The water should be hot enough to help the sorghum flour come together into a soft dough.
- mix · ~5 min
Mix the flour, salt, and hot water.
1.Add sorghum flour and salt to a wide bowl.2.Pour in the hot water gradually while mixing with a spoon.3.Stir until there are no dry patches and the mixture looks shaggy.4.Cool for 2 to 3 minutes until comfortable to handle.TIPHot water makes the dough easier to press and helps prevent cracks. - knead · ~5 min
Knead the dough.
While still warm, knead the mixture into a smooth, soft dough. If it feels dry, wet your palm with a little water and knead again until supple.
TIPWork the dough while warm; once it cools fully, the rotis are harder to shape neatly. - prep · ~8 min
Divide and shape the dough.
1.Divide the dough into 8 equal balls.2.Lightly grease your palms with a few drops of oil.3.Pat each ball gently into a thin round rotti on a sheet or directly with damp fingers.4.Smooth any edge cracks as you shape.TIPKeep the remaining dough covered so it stays moist and easy to press. - fry · ~16 min
Cook the jonna rotti.
1.Heat a tawa or griddle over medium-high heat.2.Place one shaped rotti on the hot griddle.3.Cook until the surface changes color and light spots appear, about 1 minute.4.Flip and cook the second side for 1 to 2 minutes, pressing gently with a cloth or spatula.5.Brush the griddle lightly with a little oil only as needed and repeat with the remaining dough.TIPA properly heated griddle helps the rotti release easily and cook without turning dry. - serve · ~1 min
Serve the jonna rotti hot.
Stack the cooked rottis in a cloth-lined container to keep them soft. Serve hot with chutney, pappu, or a simple curry.
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 lukewarm; the heat helps the sorghum flour hydrate and bind without gluten.
- 2Knead while the dough is still warm, because cooled jonna dough starts cracking and becomes harder to pat out.
- 3If the edges split while shaping, dip your fingers in water and smooth them immediately before moving the rotti.
- 4Keep the dough balls covered with a damp cloth so they do not dry out between shaping each rotti.
- 5Heat the tawa fully before cooking; if it is underheated, the rotti can stick and turn dense instead of soft.
- 6Stack cooked rottis in a cloth-lined box right away to trap steam and keep them pliable for serving.
- 7For the softest texture, pat the rotti evenly thin; thick centers can stay gummy while the edges dry out.
Adapt it for your goals.
Low-oil
Skip greasing the griddle except when absolutely needed and use only damp hands for shaping; useful if you want a lighter everyday rotti.
spicedSpiced
Mix in finely chopped green chilli, cumin, or coriander leaves for a more aromatic rotti that pairs well with plain dal.
onionOnion
Add very finely chopped onion and a little green chilli for a homestyle version with extra sweetness and texture.
veganVegan
This recipe is already vegan as written, making it a simple plant-based flatbread option for curries and chutneys.
Why this is on our healthy list.
Naturally Gluten-Free Grain
Made with sorghum flour, this rotti is a useful traditional flatbread option for people avoiding wheat and gluten.
Whole-Grain Sorghum Goodness
Sorghum contributes fiber and plant compounds from a whole grain, making the bread more wholesome than refined-flour rotis.
Light on Added Fat
Only a little oil is used for greasing, so the focus stays on the grain itself rather than heavy fat.
Frequently asked questions
The dough is usually too cool or too dry. Knead it while still warm, keep it covered, and wet your palm lightly to smooth cracks.
