In a wide bowl add the sorghum flour and salt. Give a quick mix. Then add hot water to the flour in parts.
Slowly mix the flour with water and start kneading a soft and crack-less dough.
You can add water as needed to make the dough moist, soft with zero cracks. Next, take a lemon sized dough and knead again. Roll the dough between your palms like a ball.
Place it on a flat surface dusting enough flour. And pat the dough using your palm and fingers such that it flattens to thin circle. As you pat, you need to ensure that flatbread slides over the surface and doesn't stick to it. Patting and sliding the dough should be done till you get thin circle.
Once you finish, lift the flatbread carefully and transfer it over hot griddle. Damp a small cotton cloth in some water, and apply it over the rotti to remove the excess flour. Let it cook in medium flame for few minutes. When you see the top surface being dried up, flip it to other side.
Continue cooking for few more minutes and flip again. Now take a dry cotton cloth and press the edges and let it puff up.
Overwhelmingly delicious jolada rotti or sorghum flat bread is ready to serve with a spicy legume curry and chutney powder.