Kala Chana Flour Roti (1/3 Kala Chana Flour & 1/3 Wheat Atta & 1/3 Wheat Bran)

In a mixing bowl, combine the wheat flour, chickpea flour, wheat bran. Mix well.

Slowly add water, a little at a time, and knead the dough until it comes together. The dough should be soft and pliable.

Cover the dough with a damp cloth and let it rest for 15-20 minutes.

Divide the dough into equal-sized balls.

Roll out each ball into a flat disc, using a rolling pin and dusting some flour on it.

Heat a tawa or skillet over medium heat. Place the rolled-out roti onto the tawa or skillet.

Cook the roti on one side for about a minute or until small bubbles start to form on the surface.

Flip the roti over and cook for another minute or until it gets brown spots on the surface.

Remove the roti from the tawa or skillet and repeat the process with the remaining dough balls.

Serve hot