• Yield: Serves 4

Gram or chickpea flour or besan has a warm nutty flavor, and is high in protein and gluten free. It is combined with whole wheat flour that binds the dough together and is also a nutritious grain, thus making this bread a tasty and healthy alternative. Toasted sesame seeds add a nice delicate crunch along with the subtle sweetness of honey brushed onto the fresh warm breads, right before serving.

  • 2 cups whole wheat flour, plus more for rolling and dusting

  • 1 cup gram flour

  • Salt to taste

  • 3 tablespoons clarified butter

  • 2 tablespoons honey

  • 3 tablespoons white sesame seeds, lightly roasted

In a large mixing bowl, combine both flours and salt and mix well. Add 1 1/4 cups of water, a little at a time, to form a pliable dough. Cover with a damp kitchen towel and let it rest for at least 30 minutes at room temperature.

Divide the dough into 4 equal pieces. Place one piece of the dough on a lightly floured surface and slightly flatten with your palm. Using a lightly floured rolling pin, roll out the dough to a 1/4-inch-thick round.

Heat a nonstick griddle over medium heat and lightly grease it. Place the rolled dough on the hot griddle and cook until each side is lightly browned, about 2 to 3 minutes on each side.

Remove bread to a serving plate. Lightly brush the bread with the honey and sprinkle with the toasted sesame.

Repeat the process with the remaining dough.

Serve hot.

Excerpted from Indian Harvest. Text and recipes copyright © Vikas Khanna 2015. Photographs copyright © Vikas Khanna and Michael Swamy 2015. Published by Bloomsbury USA, reprinted with permission.

Vikas Khanna
Vikas Khanna is a chef, restaurateur, food writer, filmmaker and host of the TV show "MasterChef India." He is the author of several cookbooks, including Flavors First: An Indian Chef's Culinary Journey. He is the founder of Cooking for Life and SAKIV organizations, which host events in support of relief efforts and awareness issues. Khanna has received several awards, including the Access to Freedom Award from SATH and The Shining Star Award from Just One Break, Inc. The documentary series "Holy Kitchens" was based on his journey to discover the spiritual foods that create shared identity.