The sheer smell of slow-roasted Jonna Rotee makes you irresistible and with a perect accompaniment and nice ambience it will make you feel like heaven... Make this nourishing Jonna rotte on a rainy evening and relish it with your favorite book in hand..with a sip of sizzling hot infused tea...
Add a cup of jowar flour to a bowl and tip in the required salt. Splash in hot water little by little and mix it roughly with a spoon and wait for a while. When it cools down, sprinkle a little more hot water and make a smooth dough. Knead it gently for a while and add a teaspoon of ghee to make it soft and aromatic. When it reaches the desired smooth texture just close the bowl with a damp muslin cloth and let it rest for a while.
Approximately after twenty minutes take the dough and give a final knead to check the overall moisture and consistency of the dough. Knead it for a minute or two with a little ghee and now make small balls out of it ( as if you do for regular roti )and keep aside.
Heat a tawa and set the flame in high mode. Place a jowar ball over a chakla and roll it over with a belan and make a circular base. Topple it over the hot tawa and press the roti with a damp white cloth to retain the moisture. Rotate it along while you do so, and when the jonna rotte starts to puff up just flip to the other side and let it get cooked too.
Now pull out the tawa with your left hand and hold the jonna rotte in a chimta on the other hand, and just place it over the open flame. When it puffs up completely do it for the other side too and take it out the second when it puffs up fully. Similarly, make the other rotis and turn off the flame.
Now the delicious jonna rotte is ready and serve it hot with garlic chutney or avakkaya pachadi for a lazy sunday brunch.