Ingredients:
- * Husk / Isabgol: 50 gm.
- * Flax seed powder: 10 gm.
- * Ajwain: ½ tsp.
- * Salt to taste
- * Hot water to mix the dough
- * Ghee/ coconut oil: 10 ml
- * Sprigs of coriander and mint leaves
- * Can add green chilies too (optional)
Method:
* Add all the dry items and mix with hot water and 5 ml ghee/ coconut oil.
* Quantity of water depends on how the husk reacts.
* Roll it out flat on a parchment paper.
* Add the remaining ghee in a tawa. Then heat the tawa on a high flame to allow
the roti to cook to golden brown. The roti should be cooked on all sides and
should be crisp. Serve it hot.
Macros:
* Fat: 13.2 g
* Protein: 2.1 g
* Carbs: 0.7 g
