Indian roti flatbread with chickpeas

Ingredients:

• 3 and 1/3 cups premium wheat flour
• 2 tbsp ghee (see recipe below) or vegetable oil
• 1 teaspoon baking powder
• 1 teaspoon of salt
• Water
• Chickpea filling (see recipe below)

Ghee:

• 450 g of butter, cut into pieces

Chickpea filling:

• 2 cups cooked chickpeas
• 1.5 tbsp ghee or vegetable oil
• 3 chopped cloves of garlic
• A pinch of saffron
• 1.5 tsp roasted and ground cumin seeds
• 1/2 cup water
• Salt and ground black pepper

Preparation:

1. In a large bowl, combine the flour, baking powder, and salt. Add ghee and enough water to form a soft dough (not too dry). Let the dough rest for 10 minutes, then cut it into 8-10 pieces and form into balls. Let the dough rest for another 2 minutes.
2. Make a well in the center of the ball, add 3-4 tablespoons of filling, and pinch to close the well. Repeat with the remaining pieces of dough. Fold the dough under a little, place the filled balls on a floured board, and roll them into disks 20-25 cm in diameter. Brush the surface of the flatbreads with melted ghee or vegetable oil.
3. Heat a frying pan over medium heat and grease it with ghee or vegetable oil. Fry the flatbreads on one side for about 2 minutes, grease the surface with ghee or vegetable oil, flip the disk over, and fry for about another minute. Serve warm.
   
   Ghee butter: Place the butter in a heavy-bottomed pan and bake in an oven preheated to 150°C for 1.5-2 hours. Skim off any foam from the surface and pour the liquid into a glass jar, leaving any solid bits of milk protein at the bottom of the pan. The butter will keep well in the refrigerator for up to 6 months.
4. Chickpea filling: Melt the ghee in a frying pan over medium heat. Add the garlic and sauté for a minute, then add the saffron and cumin and sauté for another minute. Add the chickpeas, water, and a pinch of salt. Simmer the mixture until the water evaporates. Season with salt and pepper to taste. Let cool and puree in a food processor.