Almond roti (50% almond flour and 50% normal atta)

· In a mixing bowl, combine the almond flour and whole wheat flour.

· Gradually add water to the flour mixture, a little at a time, and knead it into a soft and pliable dough. The amount of water required can vary, but start with about 2-3 tablespoons and add more as needed. The dough should not be too sticky or too dry.

· Take dough and roll it into a ball. Flatten it slightly with your hands. Place it on a clean, dry surface or rolling board, and using a rolling pin, roll it out into a thin, round roti. You can use a little dry flour to prevent sticking while rolling.

· Heat a non-stick or cast-iron skillet (tava) over medium-high heat. Once it's hot, gently place the rolled roti on it. Cook for about 1-2 minutes on one side until you see bubbles forming.

· Flip the roti and cook the other side for another 1-2 minutes. You should see some brown spots forming on both sides.

Remove the almond roti from the skillet and place it on a plate.