Whole Wheat Onion Flatbreads

1.Heat 1 tablespoon of olive oil in a skillet over medium-low heat. Add the thinly sliced onions, sugar, and a pinch of salt. Cook slowly, stirring occasionally, until the onions are deeply golden and caramelized, about 15 minutes. Remove from heat and let cool.

2.In a large mixing bowl, combine the whole wheat flour, besan flour, all-purpose flour, salt, baking powder, cumin seeds (if using), and black pepper. Mix well.

3.Add the cooled caramelized onions to the flour mixture, reserving any onion oil from the pan to enhance flavor.

4.Slowly pour in the warm water and the reserved onion oil, mixing with your hand or a spoon until a soft dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. If the dough is too sticky, add a little more whole wheat flour.

5.Cover the dough with a damp cloth and let it rest for 10 minutes.

6.Divide the dough into 6 equal portions and roll each into a ball.

7.On a lightly floured surface, roll out each ball into a thin circle about 6-7 inches in diameter.

8.Heat a non-stick skillet or tawa over medium heat. Brush lightly with oil or ghee.

9.Cook each flatbread for 1-2 minutes on one side until bubbles form and the underside has golden brown spots. Flip and cook the other side for another 1-2 minutes, pressing gently with a spatula to ensure even cooking.

10.Repeat with remaining flatbreads, adding oil to the skillet as needed.

11.Serve warm as a snack or alongside your favorite chutneys or yogurt dip.