Step 1

Combine chickpea flour, gluten-free flour, turmeric powder, cumin powder, fenugreek powder, and salt in a large bowl, mix well and set aside.

Step 2

Add onion, garlic, cilantro, and ginger to the chickpea flour mixture and mix. Add the water and form into a dough ball.

Step 3

Make round balls out of the dough and roll them into discs with a rolling pin using dry flour.

Step 4

Put a nonstick pan on high heat for 2 minutes, then turn the flame down to medium. Roll out a roti/bread and place it on top.

Step 5

Toast the bread on both sides until brown spots appear, now brush it with some olive oil so it's nice and toasty brown on both sides. Serve with this mint tomato chutney and vegan yogurt!

Step 6

Blend all the ingredients with a little water in a blender.

Step 7

It should form a paste similar to chutney.

Step 8

Balance the flavor by adding a pinch of salt.

Step 9

Transfer to a bowl and serve with flatbread.