Bajra is pearl millet, and bajra roti is winter food across Rajasthan, Gujarat and Maharashtra. Dense, dark, and considerably more filling than wheat.

The dough behaves nothing like atta. No gluten, so it will not stretch. Pat it out by hand rather than rolling.

Serve bajra roti hot with white butter and jaggery, or with a strong garlic chutney. It is traditionally eaten in cold weather because it is heavy and slow to digest, which is the point.

In the pantry aisle at Curry Corner, North Melbourne.