Place water in a saucepan. Add the seasonings to it--turmeric, red pepper flakes or cayenne, cumin powder, crushed kasuri methi, ground black pepper, if using, and salt. Bring the water to a rolling boil.
Once the water boils, turn heat to low and stir in the chickpea flour or besan along with a tablespoon of oil.
Mix quickly and thoroughly with a wooden spoon until a dough forms, without taking the saucepan off the heat. Continue to mix for about a minute, then turn off heat.
Let the dough stand in the saucepan for about 10 minutes or until the dough is cool enough to handle. Turn the dough out on an unfloured surface. Drizzle another tablespoon of oil over the dough.
Knead the dough until smooth, this should take just about a minute. Place the dough into an airtight container, cover, and set aside for 15-30 minutes.
Cut the dough into eight even pieces. Knead each piece briefly before forming into a smooth ball.
Place the ball of dough on a silicone mat or any non-stick surface (I have a silicone rolling board for rotis that works perfectly for this). Generously flour the surface and the dough as well as the rolling pin using chickpea flour.
Roll the ball of dough into a roti about seven inches in diameter. Move the roti around as you roll it and add more dry flour to prevent it from sticking to the surface.
Heat a cast iron griddle or non-stick griddle over medium high heat. Place the roti carefully on the hot griddle.
Once the roti begins to bubble, flip it and brush on some oil or spray with cooking spray. Roast the roti, flipping as necessary, until golden-brown spots appear on both sides. Serve the besan roti immediately.
