Besan Roti is made with chickpea flour (bengal gram, yellow lentil) and onions and served with a dollop of butter or ghee (clarified butter), this Indian flatbread makes a filling and healthy breakfast.
Servings: 4-8 (makes 8 rotis)
Cooking Time: 30-40 minutes
- 1 1/2 cups besan (chickpea flour)
- 2 cups wheat flour (durrum or other)
- 1 cup onions, finely chopped
- 2 green chillies, finely chopped (adjust to taste)
- 2 tbsp cilantro (coriander leaves), finely chopped
- Salt to taste
- 1/2 cup wheat flour for rolling
- 2 tbsp ghee or butter
- In a large mixing bowl, combine the flours and salt. Add the onions, green chillies, and cilantro and using enough water, mix into a soft and smooth dough. Cover and set aside for 10-15 minutes.
- Heat the tava (nonstick or cast-iron flat griddle) on medium heat.
- While the tava is heating, oil your hands lightly and divide the dough into 8 equal portions. Roll each portion into a ball.
- Dust the ball with flour, and on a lightly floured surface, using a rolling pin, roll it into a 1/4-inch thick round shape, 5-6 inches in diameter.
- Place the roti on the tava and cook for about 1 minute, until it becomes firm and turn it over. Cook on both sides until brown spots form. Remove from heat. Repeat with the remaining dough and stack the rotis to keep them warm.
- Serve the besan roti with a little ghee or butter, yogurt, and a pickle of your choice.