Besan means chickpea flour and roti comes from the Sanskrit word rotika which means flat bread. These are also called chapati which means the same; flat bread. In India this bread is eaten daily, usually 2-3 times with different types of curry stews or daal and vegetables. Today I will teach you a gluten-free variant that is both filling and tastes very good. For even more flavor, garlic can be added depending on what the side dish is. My side dish is already flavorful and strong, so I will drop it.
For this recipe, you can use 2 cloves of grated garlic. When it is grated, it is easier to get a consistent flavor throughout the dough. If you have not made lefse before, it is a little practice to roll out thin lomps. Practice makes perfect, so don't despair! You need to use a little flour to roll without the dough sticking. Another tip is that you need to roll out a little carefully, don't pull the dough hard across the counter.
I think these taste great just with chutney, preferably mango & lime. If you can't make it, you're welcome to take a class 
BESAN KI ROTI (8-9 flatbreads)
200 gr chickpea flour
200 gr teff flour
½ teaspoon Himalayan salt
½ tsp chili powder
1 teaspoon ground coriander seeds
1 teaspoon thyme seeds
2-3 tablespoons fresh coriander
2-3 tablespoons oil
2 ½ cups water
A little flour for baking
Procedure:
- Mix all the ingredients into a dough and cover it with a wet gauze cloth.
- Let stand for 10-15 minutes and knead the dough until you get a smooth dough.
- Divide the dough into pieces and roll out into thin loaves, one at a time, otherwise they will stick to the counter.
- Fry the lomps on both sides in a hot frying pan, without oil or butter. Use a spatula to turn the lomps and brush them with a little butter before wrapping them in foil.
Fill with chutney, coriander chicken, fresh spinach and red onion for example if you want to eat it like a lefse. I'm excited to hear what you think of this one!