Besan Ki Roti (Bengal Gram Flour Flatbread)

Gather the ingredients.

Mix together all flours and salt in a deep mixing bowl.

Measure out 6 tablespoons of the flour mixture and set it aside on a plate for when you roll out the rotis.

With the remaining flour, make a well in the center of the flour in your mixing bowl.

Pour a tiny bit of water into the well and begin to mix the flour into it. Go slow with the water and add it only as needed. The idea is to wet the flour only enough to get it to start binding together into a dough. As the dough begins to come together, knead firmly to knock out any lumps.

Adding oil at this stage is optional; it makes for a very smooth dough and soft besan ki rotis.

The finished dough must be smooth and medium to soft in consistency. After it is done, cover and set it aside for 10 to 15 minutes to rest.

Divide the dough into approximately 18 to 20 equal portions, roughly the size of a golf ball.

Roll between your palms, applying gentle pressure, until the balls are smooth and without cracks. Make as many as you need and keep ready to roll out.

Lightly flour a smooth, clean, and dry surface using some of the flour you set aside earlier.

Coat 1 ball in this flour. Doing this will prevent the ball from sticking to the rolling surface.

Flatten the ball of dough with your fingers to get it ready to roll.

Roll with circular motions until you have a 4-inch circle.

Lightly coat the circle on both sides to prevent the dough from sticking as you roll the besan ki roti.

The size of the fully rolled besan ki roti should be roughly 6 to 7 inches. This is not a fixed size. The rolled-out besan ki roti must not be too thin, or it will not puff when roasted, so stop rolling when the it has reached 1/6 inch thick, no matter what the size.

Heat a pan on a medium flame and put the rolled-out besan ki roti on it to cook.

The besan ki roti is ready for its first flip when you begin to see raised bumps on its surface.

Use a spatula to turn it on to its other side. The side that was facing down (and is now up) will have light brown spots all over it.

Keep checking the other side and do the second flip when it looks similar to the first side.

Wait approximately 10 seconds after the second flip, then use a folded kitchen towel to gently press the besan ki roti around its edges. This will encourage it to puff out.

Once puffed up, the besan ki roti is done. Now remove it from the pan and serve immediately, or store it in a container for up to two days. The steam that caused the besan ki roti to balloon will release soon after it is removed from the fire, so line the container with a kitchen towel to keep it warm, soft, and free from moisture.

Get started on the next one and keep going until you have used up all the dough.