How to make it

1. In a large mixing bowl combine oat flour or blended gluten free oats*, chickpea flour, cumin seeds, kasoori methi, salt and combine ingredients. Gradually add hot water and combine with a wooden spoon or spatula. 
2. Once combined, cover and allow to rest for 20-30 minutes. 
3. Once rested oil hands and knead the dough until it forms a ball. 
4. On an oat floured surface divide dough into 4-6 portions depending on the desired size of roti and flatten each piece into a flat disc. 
5. Roll out roti until thin and cook on a medium-high heat tawa or large non-stick pan. 
6. Cook the first side for 10-15 seconds then flip and oil, repeat the same process until both sides become lightly golden brown. Remove and serve warm. 

*If using Gluten-Free Quick Oats, add Gluten-Free Quick Oats to a blender and process until it becomes a fine powder. Sieve the oats to remove any large pieces and reserve ¼ cup for dusting.