Missi Roti (Besan Roti)

Stir together the chickpea flour, whole-wheat flour, salt and red chili powder.

Add the water and two tablespoons of cooking oil to this mixture to make a dough.

Knead the dough for 10 minutes.

Crush the whole spices in a mortar and pestle and add them to the dough until well incorporated.

Add the chopped onions, serrano chilies, and cilantro and mix well.

Place the prepped dough in a bowl, cover it with a damp dishcloth, and let it rest at room temperature for a minimum of 30 minutes.

Remove the dough, shape it into a disc, and cut it into eight equal portions.

Roll each portion into a ball and flatten it into a small disc, using flour as needed.

Roll out each disc into a ⅛th-inch thick roti.

Preheat a tawa or flat griddle on the stove to cook roti.

Cook the roti for 30 seconds on each side, add one to two tablespoons of oil to your griddle, and continue to cook for another minute or two until both sides have dark brown flecks on the surface.

Repeat this process until all your rotis are cooked.