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1
In a large mixing bowl mix together the all-purpose and whole wheat flour with the salt.
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2
Gradually mix in the 1/3 cup canola oil until well mixed into the dough. Add in the water a little at a time to form pliable and smooth dough. It should not be too wet.
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3
Let the dough rest for 20 minutes or longer in a warm place, you can cook the chickpeas during this time.
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4
To make the filling, heat the oil and add in the cumin and wait until the seeds begin to sizzle. Add in the onions and cook until the onions soften and add in the ginger and the garlic and cook for another 3 to 4 minutes.
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5
Add in the ground cumin, ground coriander, black pepper, garam masala and cook for 30 seconds. Add in the tomatoes and cook for 3 to 4 minutes and mix in the chickpeas and salt and cook for 5 minutes.
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6
Soak the sliced onions for the garnish in the vinegar. Mix in the chopped cilantro and minced chilies in a separate bowl.
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7
Break lime sized pieces of the dough you should get about 10 balls.
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8
Place a heavy bottomed flat griddle (cast iron is a good idea) on the stove and turn on the flame to heat the griddle.
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9
Roll out a ball of dough to a 7 to 8 inch diameter circle. Place the flat dough on the griddle and cook for 2 minutes and turn and after 2 minutes add a little oil around the edges. The bread should puff up and turn crisp with plenty of golden spots.
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10
Turn and add a little more oil and cook for another 30 seconds.
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11
Remove from the heat and add some of the chickpea mixture and the vinegar soaked onions with some cilantro and chilies.
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12
Roll the flatbread and carefully wrap with the parchment paper about halfway across the length of the roll. Fold the extra paper at the bottom to secure the roll and continue all the remaining rolls in the same manner.
