Moong Daal Roti

- 1 cup moong daal (250 mL)
- 1/2 cup diced onion (125 mL)
- 2 Tbsp chopped parsley (30 mL)
- 1 tsp salt (5 mL)
- 1 cup all-purpose flour, plus extra for dusting and rolling (250 mL)
- 1/2 cup whole-wheat flour (125 mL)
- 2 Tbsp canola oil (30 mL)
1. In a large bowl, combine daal, onion, parsley and salt.
2. In a medium bowl, whisk together all-purpose and whole-wheat flours.
3. Add flour mixture to daal mixture, 1/2 cup (125 mL) at a time mixing with a fork or your hands, until a soft dough forms.
4. Turn dough out onto a floured surface and knead for about 1 minute, sprinkling with extra flour if it becomes too sticky. Set dough aside to rest for 10 minutes.
5. Cut dough into 6 equal pieces, forming each one into a ball.
6. Roll out each ball into a 6-inch (15 cm) round roti. Brush top of each roti with canola oil.
7. In a non-stick frying pan over medium heat, transfer roti, canola oil side down, into pan.
8. Brush top of roti with more canola oil.
9. Cook for about 90 seconds per side, until browned.
10. Serve warm or at room temperature.