Flat bread

coarse whole wheat flour (about 500 grams) • carom seeds (ajwain) • ghee (for mixing into the dough) (about 180 ml) • rock salt • warm water (about 300 ml)

split chickpeas (chana dal) (about 200 grams) • jaggery (about 100 grams) • whole wheat flour (about 130 grams) • all-purpose flour (about 65 grams) • Oil • chickpea flour (besan) (about 50 grams) • semolina (sooji) (about 80 grams) • Salt to taste • cardamom pods, seeds ground • ghee

split chickpeas (chana dal) (about 500 grams) • sugar (about 400 grams; use 2 1/2 cups or 500 grams for extra sweetness) • whole nutmeg • all-purpose flour (about 500 grams)

split chickpeas (chana dal) (about 100 grams) • jaggery (about 100 grams) • ground cardamom • ground nutmeg • Ghee, • all-purpose flour (about 190 grams) • ghee • salt • Water,

coarsely ground whole wheat flour (about 375 grams) • oil (about 60 ml) • Salt, to taste • cumin powder • water (about 240–360 ml)

ball of whole wheat dough • cumin seeds • Ghee,

corn flatbread (makki ki roti) • cilantro chutney • red chili powder • salt • cumin seeds • ghee (clarified butter)

cornmeal (about 375 grams) • salt • oil • warm water (about 240 ml)