Besan RotiMore recipes with Chickpea flour from Lisa's Vegetarian Kitchen:
1 cup of besan (chickpea flour)
1 cup of whole wheat flour
1 cup of unbleached white flour
1 teaspoon of sea salt
1 teaspoon of fenugreek powder
1/2 teaspoon of asafoetida
1/4 teaspoon of cayenne
3 tablespoons of ghee, or a mixture of butter and oil
approximately 3/4 cup of warm water
butter or ghee for frying
In a large bowl, combine the flours, fenugreek powder, asafoetida, cayenne and salt. Rub 3 tablespoons of ghee or butter into the mixture. Stir in enough water until a firm dough is formed. Knead the dough on a floured surface for roughly 5 minutes until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Divide the dough into 12 balls and on a floured surface, roll each piece out into a round measuring 7 - 8 inches.
Heat some butter in a non-stick pan over medium heat. When hot, cook one roti at a time until nicely browned on both sides. Add more butter to the pan as needed and keep the rotis warm in the oven until you have cooked all 12.
Scrambled Chickpea Flour with a Fiery Red Chili Paste
Chickpea Flour Pancakes
Chickpea Flour Dumplings in a Spicy Yogurt Sauce
Chickpea Fritters with a Creamy Ricotta, Sun-Dried Tomato and Olive Filling
On the top of the reading stack: Sarabeth's Bakery: From My Hands to Yours
Audio Accompaniment: Marsen Jules with visuals by Johannes Braun