*To prepare oat flour, take instant oats in a mixer jar and blend until you get a fairly smooth flour.
In a large bowl, mix the flours.
In the chutney jar of a mixer, blend all the ingredients for the puree until you get a smooth puree.
Make a well in the dry ingredients. Tip the puree in the well. Combine together and knead to get a soft pliable dough. Use 1 tsp oil for the final kneading.
Cover and keep for 10 minutes.
Divide the dough into 6 equal portions.
Using a board and rolling pin, and some flour for dusting, roll out each portion into a thin roti 6-7″ in diameter.
Place a tava / griddle to heat. Transfer the rolled out roti to the hot tava.
Turn over when you see small bubbles appearing on the surface ~ 30 seconds.
Once this side is cooked (45 seconds), using a pair of tongs, transfer the roti first side down on an open flame. Ideally, it should puff up. Or else look for a few brown spots on the lower side. Remove into a muslin cloth lined casserole.
Apply 1/2 tsp ghee on the roti if you like.
Serve with any form of dal or beans dish, mango pickle or chutney, yogurt and sliced cucumbers.