Jolada rotti

Jolada rotti is an unleavened Indian bread made out of jowar (sorghum).[1] 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 into sorghum bread, jolada 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
Serving temperature	Both hot and normal
Main ingredients	Flour
Cookbook: Jonna rotti

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, enne gai, Shengdana Chutney or other assorted chutnies.