Preparing Rotla: An Indian Rabari woman mixing hot water in fresh millet flour in a pan, kneading heavily to make smooth dough.

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Gujarati Rotla are normally made without any salt or oil because adults and children can eat it with milk and honey. (Milk and salt don't mix). To make the best Rotla millet flour must be fresh and mixing water and kneading must be thorough to make the dough until it is absolutely smooth. Earthen pan must be kept heated on the fire to receive and roast Rotla.

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Size: 5906px × 5906px
Location: Gujarat, India.
Photo credit: © Zamzam Images / Alamy / Afripics
License: Royalty Free
Model Released: Yes

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