 | |
| Alternative names | Jonne Rotte, Bijapur billi, jollad rotti, bhakri |
|---|---|
| Type | Bread |
| Place of origin | India |
| Region or state | Maharashtra,Karnataka,Telangana,Andhra Pradesh |
| Serving temperature | Both hot and room temperature |
| Main ingredients | Sorghum |
Jōḷada roṭṭi (Kannada),Jowar roti, orJonna rotte (Telugu), is an unleavenedIndian bread made ofsorghum.[1][2][3][4] It is coarser than aroti. It can be either soft or hard in texture, compared to akhakhra orcracker with respect to hardness. The name literally translates to "sorghum bread". Jowar roti is part of thestaple diet of most of thedistricts of North Karnataka, where it is eaten withpulsecurries such asjhunka, yengai, shenga (peanut) chutney or other assortedchutneys. It is called jawarichibhakri in neighboringMaharashtra.
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