*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.