This rustic millet flatbread is a Gujarati farmer's staple. The bajra (pearl millet) flour is mixed with hot water to gelatinize the starch. Traditionally cooked on wood fires, it develops a smoky flavor. Some versions include ajwain or sesame seeds for digestion. During winter, it's served with garlic chutney for warmth. Nutritionists recommend it for gluten-free diets and diabetes management. The high fiber content provides satiety. Village women often carry these breads wrapped in cloth for field lunches. Modern urbanites have rediscovered it as a nutritious alternative to wheat rotis. Best enjoyed fresh with any sabzi.