This protein-packed flatbread from Rajasthan was originally created as travel food for camel caravans. The combination of besan (gram flour) and wheat flour provides complete amino acids. Spices like ajwain (carom seeds) aid digestion - crucial in desert climates where water is scarce. Village women often cook these on inverted karahi (woks) for even heat distribution. The rotis stay fresh for days, making them ideal for long journeys. During droughts, families would rely on these nutrient-dense breads when vegetables were unavailable. Modern nutritionists praise its low glycemic index. Some street vendors in Jaipur serve it with gur (jaggery) for an energy-boosting snack. The slightly nutty flavor comes from dry-roasting the gram flour before kneading.