Soak the brined pods in water for about 8 hours or overnight. In the morning rinse them with enough water for at least 3 to 4 times. This procedure is necessary to remove excess salt in them.

In a mixer or blender add jackfruit pods, grated coconut, cumin seeds and green chillies. Grind them together to fine paste. Add this to a wide bowl along with rice flour and some chopped curry leaves. Combine well to form thick dough.

Next take a mango sized dough and place it over a damp circular muslin cloth. Using your fingers pat it thin in circular fashion.

Heat a griddle and smear some oil over it. Transfer the damp cloth containing patted flatbread over the griddle with flatbread facing down. Let it be for few seconds then carefully remove the cloth pulling it towards you. Cook the flatbread on both sides till some brown spots appear on it.

Continue this process with rest of the dough. Extremely soft and uniquely flavored brined jackfruit flatbread is ready to serve with chutney and sambar.

Soaking the brined jackfruit pods and rinsing them multiple times is mandatory to remove excess salt. Otherwise the rotti would turn salty.

Do not add any water while grinding the pods with coconut.

The dough should not be too thick nor too thin. It should be stiff enough to pat over a surface.

You can adjust the rice flour quantity to get the dough of right consistency.

If you over use rice flour, the flatbread may turn hard.

Depending upon the type of brined jackfruit, it may consume less or more rice flour. I used 1/2 cup of flour here.

Additional salt is not required for this recipe, the salt in the brined jackfruit is enough.

The flat bread was soft and it didn't turn hard till evening. But hot rotti tastes too awesome.