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This Rajasthani woman first grinds millet seeds, then mixes that with water, then flattens the dough out by hand and cooks it in a small wok-like pan over a dung fire. Chappati, sometimes called Roti, is a dietary staple all over India.

It can be made with whole wheat flour, corn meal or barley and is most often served with daal, a delicious mix of lentils (or other beans), ghee, garlic, onions, tomatoes and spices. Exact ingredients differ depending on where you are.

But in every home on the sub-continent, hardly a day goes by when daal roti doesn't appear on the table at some point - and disappear just as fast.