This North Karnataka staple is made from sorghum flour. The name means "water bread" as dough uses only flour and water. Traditionally cooked on clay griddles over wood fire. Some versions include flaxseeds for omega-3s. Village women carry these rotis wrapped in cloth for field lunches. Nutritionists recommend it for gluten-free diets. The high fiber provides satiety. Modern urbanites have rediscovered it as a superfood. Perfect with any spicy curry or chutney. The roti should be thin and slightly crisp. Represents rural Karnataka's resourceful cuisine.