Jonna Rotte

Name: Jonna Rotte
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Telangana
Ingredients: 250 g jowar flour (jonna pindi); 200 ml hot water; 0.5 tsp Salt; 2 tbsp rice flour; 2 tbsp ghee or oil

Hand-patted flatbreads made from jowar (sorghum) flour, a daily staple across dry-land Telangana villages, cooked on a hot griddle until lightly charred.

🇮🇳India· Telangana

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Difficulty: Medium
Calories: 150 kcal

Ingredients

0 of 5 gathered

Servings

250 g jowar flour (jonna pindi) — fresh
200 ml hot water — approximate, as needed
½ tsp Salt — optional
2 tbsp rice flour — for dusting
2 tbsp ghee or oil — for cooking

Equipment

•Iron griddle (tawa)
•Wooden or plastic sheet for patting

Nutrition

Per serving, approximate

Calories: 150 kcal
fat: 2 g
carbs: 31 g
fibre: 5 g
protein: 4 g
calories: 150 kcal

Instructions

1
Put jowar (sorghum) flour into a bowl. Add salt if you are using it.
2
Pour in hot water slowly and stir with a spoon. When cool enough, knead into a soft, smooth dough.
3
Divide the dough into equal balls. Cover them with a damp cloth and rest for 10 minutes.
4
Dust a plastic sheet or banana leaf with rice flour. Flatten each ball into a thin round flatbread with your fingers.
5
Heat an iron griddle over medium heat. Carefully lift the rotte and place it onto the hot griddle.
6
Cook until tiny bubbles appear, then flip over. Press gently with a clean cloth until light brown spots form.
7
Hold directly over an open flame for a few seconds if you like. Spread with ghee (clarified butter) and serve hot.