Besan Ki Roti

Name: Besan Ki Roti
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 200 g besan; 200 g whole wheat flour; 1 tsp ajwain; as needed ghee; 1/2 tsp fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Besan Ki Roti, a cherished staple from the heart of Punjab, graces the table with its humble yet fulfilling presence. Traditionally, it's a go-to choice for everyday meals in Pakistani households, where it complements a variety of curries and lentil dishes. This version captures the essence of home cooking, with each ingredient carefully measured by instinct and experience, reflecting the unspoken rhythms of Punjabi kitchens.

The roti is a delightful balance of nutty besan and earthy whole wheat flour, with a whisper of ajwain adding a hint of spice. Ghee, used without reserve, infuses each bite with a rich, buttery flavor, while the hand-judged salt enhances the natural sweetness of the grains. The result is a soft, pliable flatbread, perfect for tearing and sharing, embodying the warmth and generosity of a family meal.

Ingredients

200 gbesan
200 gwhole wheat flour
1 tspajwain
as neededghee
1/2 tspfine sea salt

Method

In a large mixing bowl, combine 200 g besan, 200 g whole wheat flour, 1 tsp ajwain, and 1/2 tsp fine sea salt. Gradually add water, a little at a time, while mixing with your hand until a rough dough forms. The dough should be slightly sticky but manageable.
Transfer the dough onto a clean surface and knead it for about 8-10 minutes until it becomes smooth and elastic. The dough should feel soft and pliable, with no dry spots. Cover the dough with a damp cloth and let it rest for about 30 minutes to allow the gluten to relax.
Preheat your oven to 220°C (428°F) and place a baking stone or a heavy baking sheet inside to heat up. Divide the rested dough into 8 equal portions and gently roll each portion into a ball. Flatten each ball slightly with your hands.
Using a rolling pin, roll each dough ball into a circle about 6 inches in diameter. The roti should be thin but not translucent, with an even thickness throughout to ensure even cooking.
Carefully place the rolled-out roti onto the preheated baking stone or baking sheet in the oven. Bake for about 5-7 minutes, or until the roti puffs up and develops golden brown spots on the surface.
Once baked, remove the roti from the oven and immediately brush it with ghee on both sides. The ghee will add a rich flavor and help keep the roti soft.
Transfer the ghee-brushed roti to a wire rack to cool slightly. This allows the crumb to set without becoming soggy from trapped steam.
Serve the Besan Ki Roti warm, ideally as part of a shared meal. The roti should be soft and pliable, perfect for scooping up curries or other dishes.