Besan Roti

One of my favorite Indian creations are flat breads. As I tend to eat at home and rarely order out or dine at restaurants, I decided it would be fun to make some homemade rotis. Once again, I had a sous chef to help me out in the kitchen and we enjoyed the meal with some friends. The dough was very easy to work with and the process was a bit time consuming, but worth the effort. I served these with a spicy mung bean dish and some buttered basmati rice.

Besan Roti

Recipe by Lisa Turner Cuisine: Indian Published on February 12, 2011 Simple, hearty and lightly seasoned Indian fried flat breads to be enjoyed with any Indian meal Preparation: 15 minutes Cooking time: 30 minutes Print this recipe Ingredients: 1 cup besan (chickpea flour) 1 cup whole wheat flour 1 cup unbleached white flour 1 teaspoon sea salt 1 teaspoon fenugreek powder 1/2 teaspoon asafetida 1/4 teaspoon ground cayenne 3 tablespoons ghee or a mixture of butter and oil 3/4 cup warm water, or as needed ghee or butter for frying Instructions: In a large bowl, combine the flours, fenugreek powder, asafetida, cayenne and salt. Rub 3 tablespoons of the ghee or butter and oil mixture into the dry ingredients. Stir in enough warm water until a firm dough is formed. Knead the dough on a floured surface for 5 minutes until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Divide the dough into 12 balls. On a floured surface, roll each piece out into a round measuring 7 to 8 inches. Heat some ghee or butter in a non-stick pan over medium heat. When hot, cook one roti at a time until nicely browned on both sides. Add more ghee or butter to the pan as needed and keep the rotis warm in the oven until you have cooked all 12. Makes 12 servings

More recipes with chickpea flour from Lisa's Vegetarian Kitchen:
Scrambled Chickpea Flour with a Fiery Red Chili Paste
Chickpea Flour Pancakes
Chickpea Flour Dumplings in a Spicy Yogurt Sauce
Chickpea Fritters with a Creamy Ricotta, Sun-Dried Tomato and Olive Filling