A traditional North Karnataka flatbread made from sorghum (jowar) flour, known for its earthy flavor.
Prep: 30 minutes
Cook: 1 hour
Serves: 20 people
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How to Prepare
In a large mixing bowl, combine 10 cups of jowar flour with 2 teaspoons of salt.
Gradually add 8-10 cups of warm water to the flour, mixing with your hands to form a soft, pliable dough. The dough should not be too sticky or too dry.
Cover the dough with a damp cloth and let it rest for 10-15 minutes.
Divide the dough into 40 equal portions (for 20 people, assuming 2 rotis per person).
Take one portion of dough, dust it with dry jowar flour, and flatten it slightly with your hands.
Place the flattened dough on a clean, flat surface dusted with flour. Gently pat and spread it into a thin, round roti using your fingers. Alternatively, use a rolling pin if needed.
Heat a flat griddle (tawa) on medium heat. Carefully transfer the roti onto the hot tawa.
Cook the roti for 1-2 minutes on one side until small bubbles appear, then flip it using a spatula.
Cook the other side for another 1-2 minutes, pressing lightly with the spatula to ensure even cooking. Optionally, apply a few drops of oil or ghee on the edges for added flavor.
Remove the roti from the tawa and place it in a covered container to keep it soft. Repeat the process for the remaining dough portions.
Serve hot with accompaniments like spicy chutney, brinjal curry (ennegai), or yogurt.