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Janta Roti ~ Flatbread from Odisha

Janta Roti is a soft roti from Odisha, where the flour is cooked in milk and then cooked as Rotis. These are very soft and have a melt in the mouth texture.
Course Dinner, Lunch Box
Cuisine Oriya
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Diabetic, Healthy Recipes
Dish Type Indian Flatbread
Author Srivalli


  • 1 cup Wheat Flour
  • 1 & 1/2 cup Milk (you could use only water or half water and milk)
  • 3 tsp Sugar (I skipped)
  • 3 tsp Ghee
  • Salt to taste


How to make Janta Roti

  • Heat a wide kadai with milk or water, add ghee and bring to a boil.
  • Simmer the flame, and slowly add the flour in batches and whisk it quickly to mix.
  • You could even mix a small portion of flour with water and add it first to the liquid before adding the whole batch.
  • Cook for 4 - 5 minutes till the flour gets mixed well and forms a lump.
  • Switch off the flame and allow to cool down. The flour will be a sticky mass at this stage.
  • When the dough is completely cooled down, transfer to a working surface or a wide bowl.
  • Dust the surface and add little ghee to the dough. Knead the dough till it becomes soft dough. It took me about 10 mins.
  • Pinch equal balls from the dough. Dust with flour and roll out into discs of 4 to 5 diameter size.
  • Heat the tawa and place the roti over it. Cook on medium flame till you can see small spots coming up on the surface of the roti. Flip it over and cook on the other side. The roti will swell up. Remove from tawa after 1 minute.
  • Repeat for the remaining balls.
  • Traditionally, these rotis are served with Odiyan Dalma and santula. I served with Dal, Paneer and it was so delicious.


While cooking the flour, you could require more or less of the liquid, so depending on that you can add. You can brush ghee over the rotis while cooking.
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