Rotla is a traditional flatbread originating from Gujarat. The name of the bread is a Gujarati word for a roti made with bajra, also known as black millet flour. Other ingredients include warm water and salt, while melted ghee is used for brushing the flatbread.

Once shaped, the dough is cooked on a tava griddle pan over high flames until it puffs up and brown spots develop on both sides. Rotla is usually served immediately because if it cools down it will become dry and hard. It's recommended to serve this flatbread with jaggery, ghee, and garlic chutney.

In some villages, the thicker version of rotla is traditionally cooked over cow dung cakes, giving the flatbread a smoky flavor. Interestingly, rotla is especially popular during cold winter months.