Missi Roti

2 cups (240 grams) whole wheat flour

1 cup (100 grams) besan (gram flour or chickpea flour)

1 teaspoon ajwain (carom seeds)

1 to 2 green chilies – finely chopped

⅓ cup (50 grams) grams onion – finely chopped

1 pinch asafoetida (hing)

1 teaspoon salt

3 teaspoon oil

⅔ to ¾ cup water or add as required

oil as required while roasting roti

Making dough

• Take the whole wheat flour, besan (gram flour) and ajwain (carom seeds) in a mixing bowl or a pan.

• Add finely chopped onion, chopped green chilies, a pinch of asafoetida (hing) and oil. Mix very well.

• Then add ½ cup water. Begin to mix and knead the dough.

• Add more water as required and knead to a smooth soft dough. 

• I overall added ¾ cup water. The amount of water required depends on the quality of flour. So you can add ⅔ to ¾ cup water or more if required.

• Allow the dough to rest for 10 minutes and then make medium sized balls from the dough.

Rolling missi roti

• Take the dough ball on the rolling board. 

• Dust some dry wheat flour on both sides of the ball.

• Roll to a circle of about 5 to 6 inches. 

• Sprinkle some more flour if required while rolling. Roll to medium to medium thick roti.

Roasting missi roti

• Place the roti on a hot tawa or skillet. The tava should be hot and not at a low temperature.

• When the base is partially cooked, flip the roti.

• Spread some ghee or oil on the partly cooked part.

• When the second side is cooked and brown spots can be seen, then flip again. Spread some ghee or oil on this side too. Flip again.

• Press the edges with a spatula so that the sides are also cooked well.

• Flip once or twice more, so that the roti is evenly cooked. Also, do not cook too much as then the rotis will become dense.

• Serve the missi roti immediately or place them in a roti basket or a casserole and serve warm.

  Make rotis this way and stack them up in a roti basket or casserole.

• Serve them hot or warm with a sabzi, dal or with a pickle or yogurt or butter.