North Karnataka Jolad Rotti by Tastyaduge

Ingredients

• 500g (4 cup) jowar flour (sorghum flour)
• 1.5 cup hot water (adjust as needed)
• 1 tsp salt
• 2 green chilies, finely minced
• 4 cloves garlic, crushed
• 1 tsp cumin seeds
• 10 curry leaves, finely chopped

Instructions

1. Combine the jowar flour, salt, minced green chilies, crushed garlic, cumin seeds, and chopped curry leaves in a large mixing bowl until ready to serve.
2. Gradually pour in the hot water while mixing with a spoon until a shaggy dough forms.
3. Knead the dough firmly for 5-7 minutes while it is still warm to develop elasticity, adding a splash of water if it becomes too dry.
4. Divide the dough into 8 equal portions and roll each into a smooth ball until ready to serve.
5. Pat each ball out by hand on a floured surface into a thin, circular disc, approximately 6-7 inches in diameter until ready to serve.
6. Heat a heavy-bottomed griddle (tawa) over medium-high heat and place the rotti on the surface.
7. Cook for 1-2 minutes until bubbles appear, then flip and cook the other side for 1-2 minutes until golden brown spots form and the bread is cooked through.