Chickpea flour country bread (besan roti) from Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eliza on February 12, 2017

    The amounts as stated make a dough that's far too wet to roll out, and I also like to make fewer breads. So typically I half everything except I use 3/4 cup of the atta flour and those ratios seem to work well. There's a bit of waiting around while the dough rests, but other than that they're very easy to make and taste really good. The cumin may not be for everyone, and that can be omitted. Makes a good accompaniment to a soup or daal.

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