Besan / Chickpeas flour - 2 cups
Salt - 1/4 tsp
Cayenne Pepper - 1/4 tsp
Kastoori Methi / Dried Fenugreek Leaves - 1.5 tbsp
Asafoetida / Hing - 1/4 tsp
Oil - 1 tbsp
Yogurt - 2 tbsp
Hot Water - 1/4 cup
Rice Flour for rolling the rotis
Ghee / Clarified Butter
Makes 6 rotis.
Mix besan, salt, cayenne pepper, kastoori methi, hing together. Add the oil and yogurt and mix well to make a crumbly mixture.
Add water and knead till the dough becomes very sticky. Wash hands, apply a little bit of oil to the palm and knead the again to make a firm dough. Cover with a damp cloth and keep aside for 15 minutes.
Heat a cast iron skillet over medium high heat. Divide the dough into six portions and using rice flour roll each portion into a 6 inch diameter circle.
Cook on the hot skillet till bubbles appear on the top side. Then turn and cook on the other side till it begins to change color. Place an iron rack on the open gas flame and place the roti on the rack and cook over open flame on both sides till roti gets brown spots on both sides.
Apply ghee on top and serve immediately with curry of your choice.
Adapted from http://www.manjulaskitchen.com/2012/05/06/besan-ki-roti/