Indian cuisine · Dough, Pasta & Rice

Missi Roti

Punjabi flatbread made from gram and wheat flour with onion, ajwain and chili, cooked in a pan.

Ingredients · for 4 servings

• 200 g gram flour (chickpea flour)
• 200 g whole wheat flour (atta or all-purpose)
• 1 onion
• 2 green chilies
• 1 tsp ajwain (carom seeds)
• 1/2 bunch coriander
• 1 tsp turmeric
• 1 tsp salt
• 220 ml lukewarm water
• 4 tbsp ghee

Instructions

1. Finely dice the onion, cut the green chilies into fine rings, and finely chop the coriander.
2. Mix gram flour, wheat flour, ajwain, turmeric and salt in a bowl and stir in the onion, chilies and coriander.
3. Gradually work in enough lukewarm water to form a firm, smooth dough, knead for 6–8 minutes, then let rest covered for 20 minutes.
4. Divide the dough into eight balls and roll each out on a lightly floured surface into a flatbread about 16 cm across and 5 mm thick — gram flour dough tears easily, so work with light pressure.
5. Heat a heavy pan without fat until very hot and cook the flatbreads for 2 minutes per side until dark spots appear and the edges start to lift.
6. Brush each roti on both sides with ghee, fry for another 30 seconds per side until crisp, and serve hot with yogurt or dal.