In a dry skillet, lightly toast the oats and cumin seeds over medium heat until fragrant, about 2-3 minutes. Remove from heat and let cool.

Grind the toasted oats and cumin seeds into a fine powder using a blender or food processor.

In a mixing bowl, combine the ground oats-cumin mixture, whole wheat flour, chopped coriander leaves, and salt. Mix well.

Gradually add water to the mixture, kneading it into a smooth dough. The dough should be soft but not sticky. Let it rest for 10 minutes.

Divide the dough into 8 equal portions and shape each portion into a ball.

Roll out each ball into a thin circle using a rolling pin and a lightly floured surface.

Heat a non-stick skillet or tawa over medium heat. Place a rolled-out roti onto the skillet and cook for about 1 minute on each side, or until golden brown spots appear.

Brush the cooked roti with a little olive oil on both sides.

Repeat the process with the remaining dough balls, stacking the cooked rotis on a plate and covering them with a clean kitchen towel to keep them warm.

Serve the Summer Detox Rotis hot with your favorite side dish or dip.