Combine the atta, besan, sesame seeds, sugar, oil, and salt in a large bowl. Rub the mixture between your fingers until it reaches a sandy texture.

Add the fenugreek leaves, yogurt, garlic, ginger, coriander, cumin, red chili, and turmeric. Mix well, then gradually incorporate hot water a teaspoon at a time until a soft dough forms. Coat the dough ball in a thin layer of oil, cover, and let rest for 20 minutes.

Divide the dough into 8 equal balls. Keep them covered as you work to prevent them from drying out.

Flatten one dough ball and dust it with atta. Using a rolling pin, roll from the center outward, rotating 90 degrees every few strokes to keep it round. Dust with more flour as needed to prevent sticking, or use a tiny bit of oil for a softer finish.

Heat a cast-iron skillet over medium heat. Place the flatbread on the dry skillet and cook until the dough starts to look opaque, about 30 seconds. Flip and cook until light brown spots appear on the bottom, about another 30 seconds.

Spread a thin layer of oil on the top side, flip it, and apply oil to the second side. Press down gently with a spatula and cook until the bottom is evenly browned, about 10 to 20 seconds, then flip one last time to finish the other side.

Transfer the finished flatbread to a container lined with a towel and cover loosely. Repeat with the remaining dough, stacking the flatbreads to keep them warm and soft.

Serve warm or at room temperature.