Rajasthani Spiced Chickpea Flatbread

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A beloved Rajasthani staple, this rustic flatbread blends whole wheat flour with protein-rich chickpea flour and a warm mix of toasted spices. The dough comes together quickly and is rolled by hand, then cooked on a dry tawa until speckled with golden-brown char. Serve hot with cold yogurt, mango pickle, and a smear of white butter for an authentic village-style meal.

Nutrition Facts

Per serving (estimated)

• 295 kcalCalories
• 11 gFat
• 4 gSaturated Fat
• 40 gCarbs
• 6 gFiber
• 3 gSugar
• 9 gProtein
• 340 mgSodium
• 380 mgPotassium
• 65 mgCalcium
• 3 mgIron
• 7 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the dough

• 1 cup whole wheat flour (atta)
• 1/2 cup chickpea flour (besan)
• 1 small red onion, finely chopped
• 2 green chilies, finely minced
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon ajwain (carom seeds)
• 1 teaspoon cumin seeds
• 1/2 teaspoon Kashmiri red chili powder
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon fine sea salt
• 2 tablespoons plain full-fat yogurt
• 3 to 4 tablespoons warm water, as needed

For cooking and serving

• 3 tablespoons ghee or neutral oil, divided
• 1 cup plain yogurt, for serving
• 2 tablespoons white butter, for serving
• Mango pickle or lemon pickle, for serving

Directions

1. In a large mixing bowl, whisk together the whole wheat flour, chickpea flour, ajwain, cumin seeds, red chili powder, turmeric, and salt until evenly combined.
2. Add the chopped onion, green chilies, cilantro, and yogurt to the dry mixture. Using your fingertips, rub the yogurt into the flours until the mixture resembles coarse crumbs.
3. Drizzle in the warm water a tablespoon at a time and bring the mixture together into a stiff but pliable dough. Knead for 3 to 4 minutes until smooth, then cover with a damp cloth and rest for 10 minutes.
4. Divide the rested dough into 4 equal balls. Lightly dust a work surface with chickpea flour, place one ball on it, and roll out into a circle about 6 inches in diameter and roughly 1/4 inch thick.
5. Heat a cast-iron tawa or heavy skillet over medium-high heat until a sprinkle of water dances across the surface. Place a rolled flatbread on the dry tawa and cook for about 45 seconds, until small bubbles form on the top.
6. Flip the flatbread, brush lightly with about 1 teaspoon of ghee, then flip again so the ghee side cooks against the tawa. Press gently with a spatula and cook for another 45 to 60 seconds until golden spots appear on both sides.
7. Repeat with the remaining dough balls, stacking cooked flatbreads in a clean kitchen towel to keep them soft. Serve immediately with a dollop of white butter, a bowl of cool yogurt, and a spoonful of sharp pickle on the side.

Cook’s Notes

• Always rest the dough for at least 10 minutes; chickpea flour tightens quickly and resting relaxes the gluten for easier rolling.
• If the dough feels dry, add water a teaspoon at a time; chickpea flour absorbs moisture faster than whole wheat.
• For an authentic smoky note, finish the flatbread directly over an open flame for 5 to 10 seconds per side after cooking on the tawa.
• A heavy cast-iron tawa gives the best char and puff; non-stick skillets work but produce a paler flatbread.
• Leftover flatbreads reheat beautifully on a dry tawa or wrapped in foil in a warm oven for 5 minutes.

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