How is Telangana 'jonna rotte' (sorghum flatbread) made soft and pliable without it cracking at the edges?

Question

How is a Telangana 'jonna rotte' (sorghum flatbread) made soft and pliable? Get the technique to prevent it from cracking at the edges.

Answer 1

To make Telangana 'jonna rotte' soft and pliable without cracking, use hot water to knead the dough, rest the dough adequately, and cook it evenly on a hot tawa, pressing gently to ensure even cooking.

Detailed Explanation:

Making soft and pliable 'jonna rotte' requires attention to a few key steps:

1. Use Hot Water: Begin by using hot, almost boiling, water to knead the sorghum flour. The heat helps gelatinize the starches in the flour, which improves binding and elasticity. Add the hot water gradually while mixing with your hand until the dough comes together.
2. Knead Thoroughly: Knead the dough vigorously for at least 5-7 minutes. This develops the gluten (though sorghum has very little, the process still helps bind the dough) and makes it smoother. The dough should be soft and pliable.
3. Rest the Dough: Allow the dough to rest for at least 15-20 minutes, covered with a damp cloth. This allows the flour to fully absorb the water, making it more manageable and less prone to cracking.
4. Rolling Technique: Use a rolling pin or your hands to flatten the dough into a thin circle. If using a rolling pin, apply even pressure to avoid thin spots that can crack. Alternatively, pat the dough out by hand on a lightly floured surface.
5. Cooking on a Hot Tawa: Heat a tawa (griddle) until it's very hot. Place the 'jonna rotte' on the hot tawa and cook for about 30-45 seconds on one side, or until small bubbles start to appear. Flip it over and cook the other side for another 30-45 seconds.
6. Final Cooking: Remove the 'jonna rotte' from the tawa and place it directly over an open flame (gas stove) for a few seconds on each side. This will puff it up and cook it through. Be careful not to burn it. Alternatively, you can continue cooking it on the tawa, pressing gently with a clean cloth to ensure even cooking and prevent it from drying out.
7. Keep Warm: Once cooked, immediately wrap the 'jonna rotte' in a clean, soft cloth or store it in a hot pot to keep it warm and pliable.

Pro Tip:

If your 'jonna rotte' is still cracking, try adding a tablespoon of rice flour or wheat flour to the sorghum flour. This can improve the binding and elasticity of the dough, making it easier to roll and cook without cracking.