Sajja Roti
Hand-patted pearl millet flatbreads, a warming winter staple in the drier northern parts of Telangana, best eaten hot with ghee or jaggery.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 145 kcal
Equipment
- •Iron griddle (tawa)
Nutrition
Per serving, approximate
- Calories
- 145 kcal
- fat
- 2 g
- carbs
- 29 g
- fibre
- 5 g
- protein
- 4 g
- calories
- 145 kcal
Instructions
- 1
Put the bajra (pearl millet) flour into a bowl. Add salt if you are using it.
- 2
Pour in hot water little by little, stirring with a spoon. Once cool enough to touch, knead into a soft dough.
- 3
Divide the dough into balls. Flatten each ball into a thin round using your palms or a dusted plastic sheet.
- 4
Heat an iron griddle on medium heat. Place the rotte (flatbread) carefully onto it.
- 5
Cook until the base sets and small bubbles form on top. Flip it over.
- 6
Cook the other side until light brown spots appear. Press down gently with a folded cloth.
- 7
Spread with ghee (clarified butter) and serve immediately while hot. It hardens quickly as it cools.
Chef's tips
Make this in colder months when the flour is fresh and not bitter. Serve right away for the softest texture.
Ingredient substitutions
- bajra flour → jowar flour for jonna rotte
Storage
Best eaten immediately; does not store well once cooled.
Reheating
Reheat briefly on a hot tawa, though texture will not fully recover.
Common mistakes to avoid
- •Using old flour that has been stored too long, which tastes bitter and is difficult to shape.
Serving suggestions
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