1 1/2 cups whole wheat flour
1/2 cup chickpea flour
1 teaspoon ground cumin
1 teaspoon ground coriander
Pinch kosher salt and freshly ground black pepper
1 cup finely chopped fresh spinach
1 cup finely grated fresh broccoli
1 cup cooked mixed lentils
1 tablespoon grated fresh ginger
1/2 cup water
Combine the whole wheat flour, chickpea flour, cumin, coriander, salt, pepper, spinach, broccoli, lentils, ginger, and water in a large bowl and mix by hand until well combined. Continue to knead the dough until the dough has a smooth consistency, like bread dough. Remove a piece of dough, about the size of a golf ball and roll it into a round flat disk. Lightly dust a work surface with flour and then using a lightly-floured rolling pin, roll the ball into a thin patty (like atortilla).
Place a nonstick pan over medium heat and gently place the rolled roti in the pan. Cook until it starts to bubble and then flip the roti over and cook the other side. The roti is done when there are brown spots on both sides, about 3 to 5 minutes total. Continue to roll and cook all the rotis.