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]
- 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
- 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.
- 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.
- Heat a cast-iron or nonstick griddle. Spritz with some oil spray and cook each roti on both sides until reddish-brown spots appear.
- 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.
- Chickpea Flour