A popular stuffed flatbread from Rajasthan, Tikkad or Tikkar combines the rustic goodness of maize and wheat flours with the aromatic punch of onions, garlic, tomatoes and spices. The stiff dough is kneaded with ghee for a melt-in-the-mouth texture. Rolled out and cooked on a hot tawa with ghee, Tikkad has a crispy exterior and soft, flavourful interior. Despite the simple ingredients used in this tikkar roti recipe, it packs a spicy, satisfying bite.

Rajasthani Khoba Roti (also known as jadi roti) is a rustic wheat flatbread with distinctive peaks and wells, spiced with cumin and enriched with ghee. Slightly thicker and chewier than regular roti, this unleavened bread gets its unique texture from a special shaping technique using fingertips. Khoba Roti is a traditional accompaniment to simmered lentils and spiced vegetables in Rajasthani meals, and it beautifully represents the regional recipes of Rajasthan. This dish not only highlights the culinary traditions of the region but also adds a rustic charm to any meal, making it a must-try for those looking to explore authentic regional recipes.