Jolada rotti is an unleavened Indian bread made out of Sorghum /Jowar flour. It can be either soft or hard in texture, compared to a khakhra or cracker with respect to hardnessSorgum is a healthy millet that is good in minerals like calcium, potassium, phosphorus, and iron. Being rich in antioxidants, it's good for the heart too and is diabetic friendly. Jowar is also an excellent gluten-free flour.
Ingredients
1 cup jowar atta/jolada hittu/sorgum flour
1 1/2 cups of water
1 tbs[ gehun ka atta/ wheat flour / Godhi hittu
Salt to taste
Jowar atta for dusting
Procedure
In a vessel put 1 1/2 cups water, salt to taste. Add wheat flour to it and whisk well with a spoon or whisker.
Make sure that there are no lumps. Once it is mixed well keep it on the stove and turn on the flame.
Cook it stirring continuously, till it turns into a thick paste.
Once it starts boiling, simmer the flame and add jowar flour slowly.
Mix it properly, once it turns into a mass, turn off the flame and keep covered for 2 minutes.
After two minutes, transfer the dough to a bread plate. Knead the dough when it is hot only.
Wet your hands and knead them really well for 5 minutes. The more you knead the dough, the better the texture of the roti.
Divide the dough into portions and make balls. Keep the balls covered.
Heat the dosa pan. Sprinkle a good amount of jowar flour on the rolling board. Flatten a ball and place it on the floor. Add some more flour on top.
Roll the roti with the rolling pin. Now with a spatula gently lift up the roti.
Then place jowar roti on a hot tava or griddle with the floured side facing you.
Spread some water all over the jowar roti with one cotton cloth.
Let the base cook ¼th and then flip the jowar roti. Allow this watered side to cook till you see light brown spots.
Cook both the sides and serve hot rotis with any side dish of your choice.
You can also cook it like phulkas. (cooking directly on the gas flame.)
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