Why almost Besan roti? Because these Besan roti made from chickpea flour. Yes, there are in Russia now and so, Yes only not at us. To bother with grinding and sieving of chickpeas – it's not my thing, so I replaced the flour with garbanzo flour from her brother – peas. For the preparation of these pellets it is possible to use wheat flour – it will be a festive option (and the cakes will turn out more tender, frankly), but I was prepared, so to say, casual (or traditional) from wheat flour (aka whole wheat, aka Wallpaper), and more useful, and more authentic, that is... as for making Besan roti textbook used so-called oil GI (ghee) – clarified butter, the recipe of which you can see here: http://www.povarenok.ru/recipes/show/23413/ (cook the recipe Aron-Space), I, "in the absence" thereof was prepared with the usual sunflower refined oil.

Mix the flour, sifted (or Vice versa, not important), add salt, cumin, coriander and pepper. Better, of course, finely chopped fresh peppers and cilantro, but you can use dried, like I do. RUB it as follows in a spicy flour mixture 2 tablespoons of butter and gradually pouring small portions of water, knead the dough. The dough should be knead until, until it will not cease to crumble and be as pliable as clay. The finished dough cover with a damp cloth and leave to rest for half an hour.

Rested divide the dough into six pieces. From each piece roll the ball and roll out with a rolling pin into a thin pancake, this pancake grease one side lightly with oil and turn twice, again lubricated with oil and once again turn, getting the triangle. This triangle roll out with a rolling pin into a thin pancake – this is our "Besan roti". To make it easier to coat the pancakes-cakes, I did it with a brush by pouring a tablespoon of oil into a saucer.

To fry can be different, all depends on how you prefer: oil or without. I prefer the second option, oiling slightly brush the very tortilla before frying, but the frying pan remains dry – drier cakes are obtained, but also the fat on them less. Each cake fry on medium heat for 2-3 minutes on each side, so that it is well cooked, perfectly fried in a cast iron skillet Tolstoganova. When fried on one side, the other side needs a bit of swell as shown in the photo. That means that you get the right thing. Finished cakes put on a plate and be sure to cover with a damp towel (if you're not cooking directly on the table).

Ready-made cakes dry quickly, so prepare them a little better, and to eat preferably on the same day, but if left – be sure to wrap it in a wet towel. These cakes, in my opinion, very tasty to eat with fermented milk products (curd, kefir or yoghurt), or with other dishes instead of bread.

The dish is, of course, not for everybody. I'm cautious with the pepper, because the piece will carry off my little girl (always wondered about the taste of the kids), but for adults to pepper I would recommend generously in this dish, the sharpness is very appropriate, and no expression of pea taste (so, a little something legumes). As you can see, the structure of the test is quite dense, but very layered and brittle again – with yogurt – yummy. For a change, I think, is these lepeshechki to prepare, in the end, you have nothing to lose, and maybe even acquire a good recipe in his kopilochku.