Besan Roti is very flavorful and healthy flat bread, high in protein and gluten free. Besan roti can be served with dal and leafy green vegetables like spinach or with yogurt.
This recipe will make 6.
- 2 cups besan gram flour (available in Indian grocery stores)
- 2 tablespoons oil
- 2 tablespoons yogurt (dahi)
- 1/2 teaspoon salt
- 1/2 teaspoon chili flakes
- 1-1/2 tablespoon dry fenugreek leaves (kasoori mathi)
- Pinch of asafetida (hing)
- Approx. ¼ cup of water use as needed
- ¼ cup rice flour for rolling the roti
- Approx. 2 tablespoons butter or ghee (clarified butter)
- Combine all the dry ingredients in a bowl mix it well. Add oil and yogurt to the mixture and mix. This will become very crumbly. Oil the palm to make the dough as it will be very sticky. Add water as needed to make the firm dough.
- Keep the dough aside and cover with damp cloth. Let the dough rest for at least ten minutes or more.
- Divide the dough in 6 equal parts. Make them in smooth balls.
- Take one ball press it in rice flour from both sides and roll into about 6-inch circle. If the dough sticks to the rolling pin or rolling surface, lightly dust the roti with rice flour.
- Heat the skillet over medium high heat. Note: Heavy skillet works best.
- Place the rolled roti on skillet. In few seconds roti will start changing color, turn roti over, both sides of roti will have few light brown spots.
- Next place the roti on open burner using tong. The top part of roti should be down. Note: if you have gas stove you can put roti directly over high flames but if you have electric stove use cake cooling rack or similar over the burner so roti does not touch burner coil directly.
- Grill the roti from both sides using tong until roti has golden brown spots both sides. Bottom part of roti should be up for serving brush the roti with ghee or butter.
- Keep Besan Roti’s in a covered container or wrap them in aluminum foil. (Besan Roti becomes dry when they come to room temperature)