Jolada rotti

Jōḷada roṭṭi (Kannada), Jowar roti, or Jonna rotte (Telugu), is an unleavened Indian bread made of sorghum.^[1][2][3][4] It is coarser than a roti. It can be either soft or hard in texture, compared to a khakhra or cracker with respect to hardness. The name literally translates to "sorghum bread". Jowar roti is part of the staple diet of most of the districts of North Karnataka, where it is eaten with pulse curries such as jhunka, yengai, shenga (peanut) chutney or other assorted chutneys. It is called jawarichi bhakri in neighboring Maharashtra.

Jolada rotti

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

See also

• List of Indian breads
• Lahoh