INGREDIENTS:

2 cup moth bean flour. These are moth beans and flour is essentially ground up moth beans:

2 tablespoons corn 🌽 or canola  oil
Additional 2 tablespoons of corn 🌽 or canola  oil
1 teaspoon ground cumin
1 teaspoon ajwain seeds
1 tablespoon of sesame seeds (optional and use only if there is no allergy)
1/4 teaspoon turmeric
3/4 cup warm water
salt to taste

METHOD:

1. Mix the moth bean flour, the 2 tablespoons of oil, cumin, ajwain seeds, turmeric and salt.

2. Add the water 💦 to the dough mixture, little by little, and knead the dough until it is soft. Then add 1/4 teaspoon of oil in and knead well until it is soft and smooth. Cover and keep aside for 30 minutes. It will look like this.

3. Divide the dough into the same size pieces and roll into round balls slightly smaller than a golf ball. It will look like this.

4.  Keep them in a dish with rice flour on the side as shown in this picture.

5. Roll the balls into 1/8″ thick circles with a rolling pin. The roti will be slightly thicker than a traditional roti. The rolled rotis will look like this.

6. Put a flat pan or tava on medium heat and add some oil onto the pan.
7. Put the roti onto the pan and let it cook for approximately 20 seconds. Turn it over, add some oil and let it cook another 30 seconds until this side get a few golden brown dots.
8. When the roti is ready, it will look like this. Slightly crispy on the outside and soft on the inside.

Note: Allergy friendly, Vegan, Gluten-free, Dairy-free and Nut-free.