This delicious, golden, gluten-free flatbread, besan ki roti, is a great option if you’re looking for a flatbread recipe that’s easy, nourishing and not loaded with unhealthy starches. Besan, finely milled chickpea flour, is frequently used in Indian cuisine for dishes that range from the savory Indian veg omelet besan chilla to vegetable pakoras and Indian style cookies like this vegan nankhatai. It gets another chance to show off its versatility with this besan ki roti.
Besan vs. other gluten-free flours
Healthier: Most gluten-free flours are loaded with starch. Besan, which is milled from a legume (black or brown chickpeas or kala chana) is not only lower in starch than all-purpose gluten-free flour, it also has more protein and fiber, making it an all-round superstar. Binds better. Chickpea is a great binder, which is the reason it’s often used in vegan recipes like omelets and scrambled eggs. This also makes it easier to roll a besan dough into a flatbread than most gluten-free doughs, and there’s no need to add any gums. Tastier. Besan has an appetizing, nutty flavor and aroma. As you cook this flatbread, everyone in the house will be drawn to the kitchen for a taste!
Why you will love this recipe
Delicious. Whether you are gluten-free or not, you will love how tasty these besan rotis are. They are nutty and aromatic and the optional seasonings add so much yum! Simple ingredients: You need just two essential ingredients in this recipe: besan and oil. The rest of the ingredients make this flatbread tastier, but they are optional. I highly recommend using them, or if you don’t have them all you can use just one or two. Easy-ish. Depending on how experienced a cook you are, you might have a learning curve with this gluten-free flatbread recipe. But overall this is a relatively easy recipe and one you will master with some practice. Soy-free, gluten-free, nut-free and suited to low-carb diets.
Ingredients
Besan. It is critical you use the chickpea flour labeled as “besan” because this is more finely milled than garbanzo bean flour. Besan is also different because it’s made not with garbanzo beans but with kala chana, or black chickpeas. Besan is easily available online and in Indian stores. Spices: Ground cumin, red pepper flakes or cayenne or any red chilli powder, ground black pepper, and turmeric. Kasuri methi. These dried fenugreek leaves add a wonderful flavor and they also enhance the nutritional value of these chickpea flour rotis. Oil. Use any oil of your choice, including avocado oil, grape seed oil, sunflower oil or coconut oil (liquid at room temperature).
How to make besan roti
Expert tips
The besan roti dough should be firm but also soft and pliable, not stiff. If it appears too dry and crumbles, add a tiny bit of water and knead it further. If it appears too wet, add more besan, a little at a time, until a smooth dough forms. Flour the surface liberally with chickpea flour or rice flour when you roll out the chickpea roti. Oil your hands when your shape the individual pieces of the besan dough into balls. Move the besan roti often as you roll it out, to ensure it doesn’t stick. But be gentle. Remember, this is not a wheat roti and there’s no gluten holding it together. Try and roll out the roti as thin as you can, but if you make it a bit thick the first few times that’s okay. You will get better with practice and as you get a better understanding of the dough. A thinner roti will be softer. The edges of the roti might look a bit frayed because it’s gluten-free. It doesn’t bother me, but if it bothers you, use a knife to trim out the rough edges. You can use a plate as a guide. Brush the besan roti with oil or spray with a cooking spray as it roasts. This will also help make it softer.
Serving suggestions
Serve the besan roti instead of a regular roti with your favorite curry recipe, including vegan butter chicken, chickpea curry, and zucchini kofta curry. Serve with a simple dal for a weeknight dinner, including dal tadka, spicy urad dal and vegetable dhansak. Serve with an Indian vegetable sabzi that has a spicy gravy, like bhindi masala, baingan bharta and vegetable jalfrezi.
Storage instructions
Refrigerate: Besan roti is best eaten fresh. But if you have leftover rotis, you can refrigerate them in an airtight container for up to three days. Freeze: Freeze in a freezer-safe bag or container for up to two months. The roti could get a little brittle after freezing. Reheat: Reheat on a hot griddle. Brush a little oil on top as needed.
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