Besan Ki Roti (Bengal Gram Flour Flatbread)

Besan Ki Roti (Bengal Gram Flour Flatbread)

The Spruce / Christine Ma

Prep: 20 mins
Cook: 5 mins
Each Roti: 5 mins
Total: 30 mins
Servings: 18 to 20 servings
Nutritional Guidelines (per serving)
61 Calories
1g Fat
12g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 18 to 20
Amount per serving
Calories 61
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 11mg 0%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 2g
Vitamin C 0mg 0%
Calcium 5mg 0%
Iron 1mg 4%
Potassium 67mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Besan Ki Roti is a great accompaniment to most Indian dishes. Learn how to make them with this step-by-step recipe. Don't be fooled by the number of steps there are because making a single Besan Ki Roti–from start to finish–takes only 1 1/2 to 2 minutes at the most!

Eat the Besan Ki Rotis hot and garnished with a small dollop of ghee if eating them by themselves. Serve with curry, a pickle, or daal for a terrific meal.

Ingredients

  • 1 cup whole-wheat flour

  • 1 cup Bengal gram flour (besan)

  • 1 cup all-purpose flour

  • Dash salt, or to taste

  • Water (or substitute yogurt or milk for super soft Besan Ki Rotis)

  • 2 tablespoons vegetable oil, or canola/sunflower cooking oil, optional

Steps to Make It

  1. Gather the ingredients.

    Besan Ki Roti (Bengal Gram Flour Flatbread) ingredients

    The Spruce / Christine Ma

  2. Mix together all flours and salt in a deep mixing bowl.

    Mix together all flours and salt in a deep mixing bowl

    The Spruce / Christine Ma

  3. Measure out 6 tablespoons of the flour mixture and set aside on a plate for when you roll out the Rotis.

    Measure out 6 tablespoons of the flour mixture and set aside on a plate

    The Spruce / Christine Ma

  4. With the remaining flour, make a well in the center of the flour in your mixing bowl.

    make a well in the center of the flour in your mixing bowl

    The Spruce / Christine Ma

  5. Pour a tiny bit of water into the well and begin to mix the flour into it. Go slow with the water and add it only as needed. The idea is to wet the flour only enough to get it to start binding together into a dough. As the dough begins to come together, knead firmly to knock out any lumps.

    Pour a tiny bit of water into the flour well

    The Spruce / Christine Ma

  6. Adding oil at this stage is optional; it makes for a very smooth dough and soft Besan Ki Rotis.

    add oil to the dough

    Pour a tiny bit of water into the well

  7. The finished dough must be smooth and medium to soft in consistency. After it is done, cover and set it aside for 10 to 15 minutes to rest.

    The finished dough must be smooth and medium to soft in consistency

    The Spruce / Christine Ma

  8. Divide the dough into approximately 18 to 20 equal portions, roughly the size of a golf ball.

    Divide the dough into approximately 18 to 20 equal portions

    The Spruce / Christine Ma

  9. Roll between your palms, applying gentle pressure, until the balls are smooth and without cracks. Make as many as you need and keep ready to roll out.

    dough balls on a baking sheet

    The Spruce / Christine Ma

  10. Lightly flour a smooth, clean, and dry surface using some of the flour you set aside earlier.

    Lightly flour a smooth, clean, and dry surface

    The Spruce / Christine Ma

  11. Coat one ball in this flour. Doing this will prevent the ball from sticking to the rolling surface.

    Coat one dough ball in the flour

    The Spruce / Christine Ma

  12. Flatten the ball of dough with your fingers to get it ready to roll!

    Flatten the ball of dough with your fingers

    The Spruce / Christine Ma

  13. Roll with circular motions till you have a 4-inch circle.

    floured dough

    The Spruce / Christine Ma

  14. Lightly coat the circle on both sides to prevent the dough from sticking as you roll the Besan Ki Roti.

    Lightly coat the circle with flour on both sides

    The Spruce / Christine Ma

  15. The size of the fully rolled Besan Ki Roti should be roughly 6 to 7 inches. This is not a fixed size. The rolled-out Besan Ki Roti must not be too thin, or it will not puff when roasted, so stop rolling when the Besan Ki Roti has reached 1/6 inch thick, no matter what the size.

    rolled out dough

    The Spruce / Christine Ma

  16. Heat a pan on a medium flame and put the rolled-out Besan Ki Roti on it to cook.

    Besan Ki Roti in a pan

    The Spruce / Christine Ma

  17. The Besan Ki Roti is ready for its first flip when you begin to see raised bumps on its surface.

    Besan Ki Roti cooking in a pan

    The Spruce / Christine Ma

  18. Use a spatula to turn it on to its other side. The side that was facing down (and is now up) will have light brown spots all over it.

    Besan Ki Roti cooking in a pan

    The Spruce / Christine Ma

  19. Keep checking the other side and do the second flip when it looks similar to the first side.

    Besan Ki Roti cooking in a pan

    The Spruce / Christine Ma

  20. Wait approximately 10 seconds after the second flip, then use a folded kitchen towel to gently press the Besan Ki Roti around its edges. This will encourage it to puff out.

    use a folded kitchen towel to gently press the Besan Ki Roti

    The Spruce / Christine Ma

  21. Once puffed up, the Besan Ki Roti is done. Now remove it from the pan and serve immediately, or store in a container for up to two days. The steam that caused the Besan Ki Roti to balloon will release soon after it is removed from the fire, so line the container with a kitchen towel to keep the Besan Ki Roti warm, soft, and free from moisture.

     Besan Ki Roti in a bowl

    The Spruce / Christine Ma

  22. Get started on the next one and keep going until you have used up all the dough.

    Besan Ki Roti (Bengal Gram Flour Flatbread) in a pan

    The Spruce / Christine Ma

Tips

  • Wash your hands well before you start. You will be using them to knead the dough for the Besan Ki Roti.
  • Organize all your ingredients–whole wheat flour, liquid, salt, and oil–in one place so that you're not running about later with flour-covered hands!
  • Go slow with the water; add it as you go along and only as needed. Instead of water, you can also use yogurt or milk. The result is really soft Besan Ki Rotis.
  • The secret to really soft Besan Ki Rotis lies in the kneading. The dough must be smooth and just the right softness: medium to soft. Add water/ yogurt/ milk as required, and continue to knead till you get the right consistency.