Ingredients

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

How to Make Herb Roti

• 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 non-stick 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.
• Recipe courtesy: Holy Cow Vegan