Jonna Rotte

🔥 Prep

• Measure 200 g Jowar Flour and 0.5 tsp Salt into a large mixing bowl (parat).
• Heat 150 ml Water until hot (near boiling) but not vigorously rolling.

🔥 Cook

• 1. Pour the hot water gradually into the flour mixture, stirring initially with a spoon or spatula to avoid burns, until a shaggy dough forms.
• 2. Once cool enough to handle, knead the dough with wet hands for 3-4 minutes until smooth, pliable, and non-sticky. Cover with a damp cloth and rest for 10 minutes.
• 3. Divide the dough into 4 equal portions and roll each into a smooth ball. Keep covered under the damp cloth.
• 4. Heat a cast iron tawa or heavy griddle over medium-high heat until very hot (a sprinkle of water should sizzle instantly).
• 5. Take one dough ball, dust lightly with dry jowar flour, and place on a clean, damp cotton cloth or plastic sheet. Pat gently with fingertips, rotating frequently, to flatten into a 12-15 cm (5-6 inch) circle, roughly 3-4 mm thick. Do not use a rolling pin.
• 6. Carefully lift the roti by peeling the cloth/sheet away and invert it onto the hot tawa. Cook for 30-40 seconds until bubbles form and the bottom shows light brown spots.
• 7. Flip the roti. Using a clean cloth or basting brush, apply a little water on the cooked surface and press gently to ensure even contact. Cook for 1 minute.
• 8. Flip again. Press the edges firmly with a clean cloth to encourage puffing. Cook for 30 seconds until fully cooked through with charred spots on both sides.
• 9. Remove from tawa. Optionally smear with ghee. Repeat steps 5-8 for remaining dough balls, adjusting heat to medium if the tawa gets too hot.

🔥 Serve

• Serve hot immediately, as Jonna Rotte becomes dry and brittle upon cooling.
• Pair with Gongura Pachadi (sorrel chutney), Avakaya (spicy mango pickle), or Kodi Pulusu (Andhra chicken curry).
• Drizzle generously with melted ghee and serve alongside sliced onions and whole green chilies.