Jolad Roti

Jolada Rotti is a traditional Indian flatbread made from jowar flour (sorghum flour), which is popular in the states of Karnataka, Maharashtra, and Telangana. The name “Jolada Rotti” comes from “Jolada” meaning jowar (sorghum) in Kannada, and “Rotti” meaning bread.

Here’s a basic description of Jolada Rotti:

• Main Ingredient: Jowar flour (sorghum flour), water, and salt.
• Texture and Appearance: It has a soft, slightly chewy texture and is typically round and thin. It is slightly thicker than a tortilla.
• Cooking Method: The dough is rolled into a thin disc and cooked on a hot tava (griddle) without the need for oil, though some people may apply a little ghee for flavor.
• Serving: It’s commonly served with side dishes like sambar, brinjal chutney, onion chutney, or curries. It’s also enjoyed with a dollop of ghee or a spicy pickle.

Jolada Rotti is a gluten-free bread and is a staple in many rural parts of Karnataka. It’s often consumed as a breakfast or lunch dish, providing a hearty, nutritious meal.