Mix all the ingredients (except oil) together to make a soft pliable dough like so. Remember the dough will have a different consistency from the roti dough, because of the lower gluten content.
The other grains do not have so much gluten. Knead and leave for 15 minutes .
Divide the dough into 15, 2-inch diameter balls. Using the palm of your hands flatten each ball, dust the surface of the ball on Whole Wheat flour and roll into a 4 to 6-inch diameter circle. You can roll them thick or thin.
Preheat an iron skillet on high heat; place the rolled dough on the skillet; after about a few seconds you will notice that small bubbles start rising on the dough
Turn the heat to medium; flip the rolled dough over and drizzle about half teaspoon of Oil around the dough
Cook with a press and turn motion with a flat spatula or a wooden press. You will notice the bottom side begins to brown, at this point flip over again cooking in the same press and turn motion to maintain even cooking
Once both the sides are cooked and have a few brown spots, you will also notice the texture of the bread is crisp on the outside and soft inside. Continue the similar process with the other portions of the dough and serve warm with green chilli thecha or chutany.
Thecha ( green chilli chutany)
Heat 1 tsp oil in a pan. Add Green chillies and garlic. Stir continuously till they become soft and have brown spots on them.
Take it off the heat and grind them together by adding salt to taste.
Grind this mixture coarsely.Mirchi Thecha is ready to serve!
