This roti is ideal for breakfast or brunch. I grew up eating it for brunch on the weekends.

The bread is made with whole wheat flour and chickpea flour. The chickpea flour gives the bread a delicious nutty flavor and has protein as well.

The two flours can be paired with onion, ginger, green onions, cilantro and a bunch of spices- sky is the limit. You can make it as spicy as you want with a lot of chilies and cayenne pepper or keep it mild.

In this case, I added coriander powder, garam masala and salt. Once the dough is made, it is important for it to rest for a bit before the bread is ready to be rolled.

Rolling the bread can be difficult so don’t worry about the shape. Roll it out into whatever shape is the easiest. Once it is rolled out, cook it on a non-stick pan (it is the easiest to handle). Cook on both sides until golden brown. You can cook longer to make the exterior crusty. Either way, the bread is delicious.

Traditionally it is served with pickles and yogurt (to alleviate the heat from the bread). It can also be served with a fried egg on top- my favorite.
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