Jonna/Jowar/Sorghum millet Roti is a very healthy, strengthening food. This gluten-free and vegan roti can be a good option for breakfast/lunch/dinner. It goes well with any dal, sambar, majjiga pulusu, cucumber perugu pachadi/raita, eggplant raita and any vegetable curry.

Jonna roti can be made in many ways. I have tried different ways of making these. Here I am sharing the 3 easiest methods. With small tips, all 3 methods are the best ways to make very soft rotis.

Jonna/Jowar is a powerhouse of essential vitamins, antioxidants and minerals. It is loaded with good amounts of calcium, copper, zinc, phosphorous, potassium and cell-building B vitamins. The presence of these essential nutrients help keep the body healthy and keep all the ailments at bay. Jowar is high in fiber, and it keeps you full for longer periods, thus good for diabetics. Jowar Rotte/Roti aids in weight loss. Any one can enjoy these daily, especially summertime.

How to Store Jowar Roti

• Freshly made Jowar Roti’s can be served hot, warm, or even at room temperature. Leftover Rotis will be good for 2 more days at room temperature. Just close it properly to prevent drying.
• If you have more leftover rotis and if you don’t want to use them, air-dry them and store for later use. A delicious snack can be made with hardened leftover rotis any time.

Video Recipe:

Did you enjoy this homemade Indian bread recipe? Here are some more staple bread recipes made with millet flour and whole wheat flour:

• Jowar Flour Thappilent (plain)
• Masala Jowar Roti | Sorghum Millet Roti | Kaaram Jonna Rotte with veggies
• Sorakaya Thappilent|Masala Jowar Roti|Bottle Gourd Sorgham Millet Flat Bread
• Sweet Potato Paratha | Chilakada Dumpa Chapathi
• Mint Paratha with Fresh Mint Leaves | Pudina Paratha/Chapathi
• Palak/Spinach Paneer Paratha
• Sadda/Sajja Rotte | Bajra Roti | Pearl Millet Roti
• Ragi Rotte with Veggies|Veggie Ragi/Finger Millet Roti
• Spring Onion/Green Onion Paratha

Jonna/Jowar Roti – Step by step photo instructions

• Firstly, Boil 2 cups water in a bowl. Add a pinch of salt.

• When the water starts boiling, 2 cups jowar flour(you may add 1 tsp wheat flour to prevent the cracks at the ends while rolling. this step is purely optional).
• Turn off the flame immediately and mix till the water and the flour combines well. Cover the vessel. Keep aside for 10 to 15 minutes.

• Now, take the dough in a plate. Knead the dough well while it is still a little hot. If you are not able to handle the heat, use a cup to knead first then wet your hand and knead until you get a smooth dough.
• Divide the dough into equal sized round balls, then flatten them with hand.

Method : 1 – With Rolling Pin / Belan – Rolling method

• Take some jowar flour in a plate for dusting. Dip the flattened dough ball in the flour. Sprinkle some dry flour on the board and place the dough ball on it. Start rolling like chapati.
• Make sure there is always some flour on the bottom while rolling the dough. This helps to rotate the dough freely.
• Start rolling at the edges to stretch. Roll it gently and slowly. Keep rotating while rolling.
• If you keep it at one place and roll, it will stick to the board.
• If the edges cracks or split while rolling, press the edges like shown in the below picture.

• Roll it as thin as you can. For neater edges, you may cut it into round shape by using any sharp lid.

• You can roll all the rotis and stack them one on each other by separating with a parchment paper / butter paper.

• Keep a bowl of water with a cloth or paper towel soaked in it.

• Next, Heat a pan on medium high heat. Place the rolled dough on the pan with bottom side up.

• Using a wet cloth or silicone brush, apply little water to the Roti to remove excess dry flour.

• When the top side of the roti becomes dry and the sides start to loosen up, flip the roti to the other side.

• Cook the bottom side for 2 minutes or until it’s fully cooked with light golden spots on the bottom side.

• Next, flip the Roti again either on the pan or directly on the flame. The Roti should start to puff up. If cooking on a pan, apply gentle pressure with a clean kitchen towel or spatula to help it puff up nicely. Take the roti out once both sides have light brown spots.

• Continue rolling and cooking the remaining dough balls.
• Stack all the rotis one on each other to keep them soft. Lightly close with the lid. Do not keep it open, rotis will become dry.

Method : 2 – With Poori press

• Take a poori press and line it with 2 plastic sheets.
• Greese the plastic sheets with few drops of oil.
• Place the dough ball betweenn the plastic sheets and press.

• Gently peel off the pressed dough and place it on the hot pan.
• Cook for few seconds and then flip to the other side. Cook for 1 minute and flip again.
• Press gently with a cloth to puff up.

Method : 3 – Using a Cloth

• Take 2 cups of jowar flour and pinch of salt in a plate. Mix.
• Slowly add water and make a smooth and soft dough.
• Divide the dough into equal sized balls.

• Take a big square shaped wet cloth.
• Place the dough ball on the cloth and start pressing by your bottom of the palm to spread.
• Trim the edges by folding the cloth.

• Heat a pan, it should be very hot. Place the cloth upside down on the pan, immediately, peel off the cloth slowly. If the cloth sticks to the pan, sprinkle some water on the cloth.

• Cook till the roti becomes little dry on top, and loosen the sides, and bubbles appear on the roti. Then flip with a flat spatula.
• Cook on the other side for 2 minutes until the brown spots appear, then flip again and press to puff up.

Serving and storing

• Stack the Roti’s and wrap in paper towels or a clean kitchen towel to keep them soft.
• Freshly made Jowar Roti’s can be served hot, warm, or even at room temperature.
• Finally, Roti goes well with dal, any vegetable curry, raita, dry garlic chutney, sambar and majjiga pulusu.
• Out of all, Gongura pappu (Sorrel leaves dal) is the best combination for roti.

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