An ode to Besan

Katlama  (flat bread with chickpea powder) to get a besan kick out of iftari
½  cup all purpose flour  
1 cup whole wheat flour
Oil to make dough
1 cup green moog daal  
1 tsp dry mango powder
½ tsp carom seeds  (Ajwain)
½ cup chickpea flour (besan)
Chilli paste  
Coriander chopped
1 tsp Coriander seeds  
Salt to taste
Method:
Soak the daal overnight and boil, leaving it a little hard. Make a paste out of this and add to it all the ingredients excluding the two types of flour. Do not make paste too watery but fairly coarse, using all the besan with the spices and daal, then leave aside.
Knead the dough using a slightly extra bit of oil in order to make it less dry. Use rolling pin to roll out a large base of the dough and on this, smear the besan paste generously.
Once done, brush it with some oil on top and on a thick skillet, brush some oil at the base and place the katlama and let it cook until both sides are golden brown and the smell of the besan wafting in the kitchen tells you that it is ready! The result is an orangish yellow deshi looking pizza!
Serving:
Serve it with plain yoghurt and cut up in wedges like a deshi pizza and enjoy offering your guests a twist on the normal besan items.