Kodo Roti

A flatbread made from kodo millet (kodo/kodon) flour — slightly grey, denser, and more crumbly than wheat roti, with an earthy, subtly bitter flavour and excellent nutritional value. Kodo millet is one of the most drought-resilient crops grown in Jharkhand's tribal uplands and is eaten as the daily bread in areas where wheat does not grow well.