Rajasthani Besan Lifaafa Roti

Method

1. 1Mix flour, besan, ajwain, fennel, ginger-chilli paste, coriander, turmeric, chilli and salt.
2. 2Add oil and water; squash and fold a soft pliable dough. Rest 15 minutes.
3. 3Divide into 6 balls; roll each into a 6-inch disc.
4. 4Heat tawa, cook each roti 60 seconds; flip when bubbles appear.
5. 5Drizzle ghee around the edges, press lightly with a spatula till both sides char-spot.
6. 6Stack hot — fragrant, slightly sharp from besan, Rajasthani-village comfort.