John Myers
Chickpea Flatbread with Chilli – Besan Ki Roti
The perfect chickpea flatbread with chilli – besan ki roti recipe with a picture and simple step-by-step instructions.
- 120 g Wholemeal spelled flour
- 120 g Chickpea flour
- 2 teaspoon Sea-Salt
- 2 tablespoon Coriander freshly finely chopped
- 2 piece Chilli pepper freshly finely chopped
- 1 tablespoon Cumin
- 1 teaspoon Crush coriander seeds
- 1 teaspoon Ground turmeric
- 80 g Melt butter (or ghee)
- 100 ml Cold water
- Chickpea flour for dusting
- Butter for brushing
- Prepare the ingredients. Sift the flours into a large bowl, stir in the salt. Add the rest of the ingredients except the water. Mix everything and gradually add the water. Dust the work surface with a little chickpea flour and knead the dough for about 2 minutes, then cover and let rest for 10 minutes.
- Divide everything into 8 servings. Shape balls.
- Roll out each ball into a circle of 12-15 cm. Brush the top with melted butter.
- Heat the frying pan on medium heat. I initially set level 7, later down to 5 (from 9). Brush the pan lightly with butter where the flatbreads will be. Bake the flatbreads for 2 minutes on each side or until they start to brown.
- You don’t really need anything, because the flatbreads taste great. Those who love Indian spices will like them, they have a slight heat. I used half of the chilli pepper pictured as it was large.
- 6th suggestion: eat warm with vegetables, lentils or curry.
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