Jolada rotti / Jowar rotti, or bhakri is very popular flat bread in North Karnataka region. In fact, it is their staple food. Jola / Jowar / Sorghum is a high-protein, cholesterol-free and it is the source of essential nutrients like fiber, iron, phosphorus. Additionally,it is gluten free. Making this jowar rotti is very simple. The authentic method of beating it with your palm takes some practice, but can get the same taste by rolling it like a wheat roti
I was first introduced to this wonderful, healthy, and delicious flat bread or rotti by my mother in law who is from North Karnataka, she is a pro. There is an story behind me and this rotti. When my son was a baby, he was allergic to wheat, milk and what not.... I was on no wheat, no dairy diet for 2 years. When I visited India with him for the first time, my MIL felt very bad, cause I was not eating anything ( anything with wheat in it ) So she prepared this rotti, and the minute I ate the rotti, I fell in love with jolada rotti. Ennegayi or stuffed eggplant or brinjal and jolada rotti is a superb combination. She told me, making rotis by patting with palms takes practice, so just use rolling pin and do it . Since then( from past 19 years ) I am making rotis in both ways and. When I mastered the authentic palm method, it was an exciting day :)
Here is the recipe for the jolada rotti or Jowar Roti.