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Vegan Chickpea & Wholemeal Flatbread recipe
Vegan chickpea and wholemeal flatbread bread, also called “Missi Roti” comes from Punjab in the north of India. This is commonly eaten as breakfast with Raita salad and pickle. I tend to double this recipe and freeze the flatbread to use as wraps for weekday lunches. The frozen flatbread are good to reheat and keep in the freezer for up to a month. These flatbread taste best hot off the griddle with some yogurt and pickle.
- Chickpea Flour/ Besan - 1 cup
- Wholemeal Wheat Flour/ Atta - 1 cup
- Carom seeds - 1/2 teaspoon
- Red Chilli Powder - 1 teaspoon
- Turmeric Powder - 1 teaspoon
- Salt, to taste
- Oil - 2 teaspoons, optional
- Coriander Leaves - 3 tablespoons (minced finely)
- Warm Water, approximately 2/3 cup to bind the dough with
- Add chickpea flour, wholemeal atta, salt, carom seeds, chilli powder, turmeric powder and minced coriander in a large mixing bowl and mix well.
- Add the water and oil (if using) in slowly and make a soft dough.
- Cover and let the dough rest for about half an hour.
- Take a lemon sized ball of dough and dredge in dry flour and start rolling out into thin round flatbread about 5 inches in diameter.
- Heat a flat griddle pan.
- Cook the flatbread on one side before flipping to the others side and cooking well. (I cook until both sides have dark golden brown spots all over).
- Store in a clean tea towel until ready to eat.
- Tastes best warm.