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1. In a mixing bowl or food processor, combine flour, besan, flaxseeds, and salt. Make a well in the center of the flour. Add water gradually as you mix dough. (Depending on the type of flour, the amount of water needed may vary slightly.) The dough should be soft and easy to roll into a ball. Knead the dough for 1 to 2 minutes until smooth and elastic. Cover and let stand for 10 minutes or longer.

2. Place ¼ cup flour for rolling in a shallow container.

3. Divide dough into 8 balls. Roll each ball between the palms of your hands in a circular motion until the dough is smooth. Press to flatten.

4. Heat tava/iron griddle or a heavy fry pan on medium to medium-high heat. (Adjust heat as needed. If tava is too hot, the roti will burn and stick to the tava, and if not hot enough, it will take a long time to cook and become dry.)

5. Roll each flat ball in the flour. Using flour as needed, roll into approximately 6-inch-round flatbreads.

6. Place roti on the heated tava. Cook for a few seconds until it colors and becomes firm and easy to pick up. Turn over and cook for a few seconds, until light brown spots appear on the underside. Turn roti back over and press down gently but firmly with a folded kitchen towel. The roti will puff as you press it.

7. If desired, lightly brush top of roti with oil. Oiling keeps the roti softer and moist. Serve immediately or place in an airtight container to serve later.

NUTRITION INFORMATION PER SERVING:

Calories: 104; Total Fat: 2 g (Saturated Fat: 0 g);

Carbohydrate: 19 g; Protein: 4 g; Fiber: 4 g;

Sodium: 77 mg

Pan-Fried Flatbread

Paratha

PREP: 10 minutes

COOK: 20 minutes

MAKES: 8 servings

SERVING SIZE: 1 paratha

I’m quite partial to this bread. I like them any way, from hot off the griddle to cold leftovers. They are great for any meal, with a curried dish or plain with just a little butter and salt.

2 cups roti-atta, or white whole wheat flour,

plus additional for rolling

1¼ cups water

2-3 tablespoons canola or vegetable oil

1. In a mixing bowl or food processor, place flour. Make a well in the center of the flour. Add water gradually as you mix dough. (Depending on the type of flour, the amount of water needed may vary slightly.) The dough should be soft and easy to roll into a ball. Knead the dough for 1 to 2 minutes until smooth and elastic. Cover and let sit for 10 minutes or longer.

2. Place about ½ cup flour for rolling in a round shallow container.

3. Divide dough into 8 balls. Roll each ball between the palms of your hands in a circular motion until the dough is smooth. Press to flatten. Roll each ball in the dry flour.

4. Heat tava/iron griddle or a heavy fry pan on medium to medium-high heat. (Adjust heat as needed. If tava is too hot, the paratha will burn and stick to the tava, and if not hot enough, it will take a long time to cook and become dry.)

5. Roll out each ball to about a 3-inch circle. Brush the circle on the top with oil. Fold the circle in half and press lightly. Brush the top of the half circle with oil again and fold in half, making a triangle. Pick up the triangle and roll in flour. Roll the triangle into an approximately 6-inch triangle, dusting with flour as needed. (Use only the amount of flour you need to easily roll the bread. Excess flour will burn on the griddle, and creates smoke.)

6. Pick up the triangle, dust off extra flour, and place it carefully on the heated tava. Cook for a few seconds until underside colors and paratha becomes firm and easy to pick up. Turn paratha over and cook for a few seconds, until light brown spots appear on the underside.

7. Using a large spoon, oil top of the bread with ½ teaspoon oil. Turn over and oil bottom. Using the spoon, press the paratha in a circular motion. The paratha will puff. Cook until light brown on both sides. Serve immediately or place in an airtight container to serve later.

NUTRITION INFORMATION PER SERVING:

Calories: 133; Total Fat: 4 g (Saturated Fat: 0.5 g); Carbohydrate: 22 g; Protein: 4 g; Fiber: