This post falls under Punjab, a North western state in India. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39
Rotis are like a plain canvas. All you need is flour and some water to begin. You can add, substitute or subtract any ingredient and make a roti. Its highlighting characteristic is that it is unleavened and does not require fermentation of the dough. The word roti is derived from the sanskrit word "rotika" meaning bread. This has a good reputation not only in India and its neighbouring state but also in Indonesia, Malayasia as well as West Indies in different names.
Today's post is yet another simple roti from the Indian desert region - Rajasthan. Bajra or Millet is abundantly produced in this state. Semi arid conditions of the state aids in this cultivation. Hence the region has more bajra dishes like, Bajra Kichdi, Meethi roti, Bajra Ladoo etc... Unlike the regular rotis, this one is dense and thick, yet soft to bite. The trickiest part is the dough. It is very soft and it requires little patience to roll out each piece. Pair it with a subzi of your choice and you have a nutritious meal to start your day!!!