This is a high-protein roti because I mixed up garbanzo bean flour, or besan, and whole-wheat flour to make the roti dough. I also threw in handfuls of mint, sage, and thyme, all finely chopped, along with some spices.

Herb Roti: Indian Bread [Vegan]

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  • 1 cup garbanzo bean flour or chickpea flour or besan flour
  • 1 cup whole-wheat flour or atta
  • 1 cup loosely packed herbs. Chop the herbs really fine.
  • 1 tsp salt
  • 1 tsp red chilli powder, like cayenne
  • 1/2 tsp turmeric
  • 1 tsp garam masala powder


  1. Mix all the ingredients in a bowl and add enough water to make a smooth dough. Cover the dough and set aside for about half an hour.
  2. Shape the dough into 12 smooth balls. One by one, roll them out, dusting the surface with enough flour, into circles around 6 inches in diameter.
  3. Heat a cast-iron or nonstick griddle. Spritz with some oil spray and cook each roti on both sides until reddish-brown spots appear.
  4. Serve with a subzi or chutney. Don't leave these rotis standing too long because the garbanzo bean flour in them will cause them to stiffen up.


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