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Jolada rotti is an unleavened Indian bread made of sorghum bicolor[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 as "sorghum bread".Jolada rotti 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 chutney or other assorted chutnies.Jowar rotti is also called as jawarichi bhakri in neighboring Maharastra.

Jonna rotti

Alternative names	Bijapur billi, jollad rotti, bhakri
Type	Bread
Place of origin	India
Region or state	Maharashtra, Karnataka, Telangana
Serving temperature	Both hot and room temperature
Main ingredients	Sorghum bicolor

See also

• List of Indian breads
• Lahoh

References

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