Missi Roti

Ingredients

• 2 cupsAtta (wholewheat flour)
• 1/2 cupBesan (gram flour)
• 1/2 tspTurmeric
• 1 tspRed chilli powder
• 1 tspCumin powder
• 1 tspCoriander powder
• 1 tspAjwain (carom seeds)
• 1 tbspKasuri methi, crushed
• 1 smallOnion, finely chopped
• 1Green chilli, minced
• 2 tbspCoriander leaves, chopped
• to tasteSalt
• 2 tbspOil (mustard or refined)
• for finishingGhee
• as neededWhite butter (to serve, optional)
• as neededDahi (to serve, optional)

Method

1. 1

   In a wide bowl, combine atta, besan, turmeric, chilli powder, cumin, coriander, ajwain, crushed kasuri methi, finely chopped onion, green chilli, coriander leaves and salt.

2. 2

   Drizzle in the oil and rub into the flour with your fingertips so it's crumbly.

3. 3

   Add water slowly and knead to a smooth, slightly stiff dough. Rest 20 minutes covered.

4. 4

   Divide into 6–7 balls. Roll each into a 6-inch disc, 4 mm thick — slightly thicker than chapati.

5. 5

   Cook on a hot tawa, 60 seconds per side. Once bubbles appear, press gently with a cloth — the missi roti will swell and char in spots.

6. 6

   Brush the hot roti with ghee. Serve with white butter, dahi and sliced onion.