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In a bowl, combine the flour, salt, and optional baking powder to create a roti dough.
Incorporate ghee or oil into the dough, mix thoroughly, and cover it. Allow it to rest for 30 minutes to 1 hour.
Boil the dhal until it becomes tender, which should take about 20 minutes. Add salt and turmeric while boiling.
Once the dhal is cooked, let it cool completely, then process it in a food processor or mill until it reaches a fine paste consistency.
Season the dhal paste with pepper, garlic, onion (if using), fine leaf thyme, cilantro, black pepper, and additional salt to taste.
After the dough has rested, divide it into small portions and shape them into loaves.
Blend the seasoned dhal until it is smooth enough to form into balls.
Combine the dough with the dhal mixture, adding a little oil or flour to the dough to prevent tearing when mixing.
Roll each dough ball out thinly, ensuring that the roti is very thin.
Cook each dhal puri on a hot skillet for about 15 seconds on each side, taking care not to overcook.