Ingredients
3 cups gram (chickpea) flour
1 cup whole-wheat flour
1 small red onion, finely chopped
2 fresh hot chile peppers, such as Thai bird’s eye or serrano, stemmed, seeded, and finely chopped
1 teaspoon dried pomegranate seeds
1 tablespoon ghee or vegetable oil, plus more for frying
2 tablespoons plain lowfat yogurt
3 tablespoons finely chopped fresh cilantro
3/4 cups warm water, plus more as needed
1 teaspoon coarse salt
All-purpose flour, for dusting
Preparation
In a large bowl, combine gram flour, wheat flour, onion, chile, pomegranate seeds, ghee or oil, cilantro, warm water, and salt until a stiff dough forms. Knead well until smooth, add more water, a teaspoon at a time, if necessary.
Divide dough into 12 equal portions; let stand for 10 minutes. Roll dough into balls. On a lightly floured work surface, roll balls into 5- to 6-inch disks.
Heat a griddle or large skillet over high heat. Add about 1/2 teaspoon ghee or oil. When oil is hot, place a disk of dough in skillet. Cook until dough browns slightly and dark bubbles form beneath the surface, about 1 minute. Turn and cook on opposite side, about 1 minute. Lightly brush each side with ghee or oil and repeat flipping until evenly cooked. Repeat process, wiping skillet and re-oiling after each roti. Serve immediately.
