Missi Roti

🔥 Prep

• Measure out 150 g besan (gram flour) and 100 g wheat flour into a mixing bowl.
• Peel and finely chop the 0.5 onion (about 2–3 tablespoons).
• Measure 0.5 tsp ajwain, 1 tsp kasuri methi, 1 tsp salt, 2 tbsp ghee, and 100 ml water.

🔥 Cook

• 1. In the mixing bowl, combine the besan, wheat flour, chopped onion, ajwain, kasuri methi, and salt; mix dry ingredients together.
• 2. Add 2 tbsp ghee and rub it into the flour mixture until it resembles coarse crumbs.
• 3. Gradually pour in 100 ml water while stirring, then knead the mixture into a smooth, firm dough; knead for 2–3 minutes until elastic.
• 4. Cover the dough with a damp cloth and let it rest for 10 minutes at room temperature.
• 5. After resting, divide the dough into 6 equal portions and shape each into a ball.
• 6. On a lightly floured surface, roll each ball into a thin circle (about 6–7 inches diameter) using a rolling pin; dust with extra flour if needed to prevent sticking.
• 7. Heat a tawa or non‑stick skillet over medium heat until hot; a few drops of water should sizzle and evaporate quickly.
• 8. Place the rolled roti on the hot tawa and cook for 30 seconds until small bubbles appear on the surface.
• 9. Flip the roti and cook the other side for 30 seconds; then drizzle ½ tsp ghee around the edges and spread lightly.
• 10. Flip again and press gently with a spatula; cook for another 20–30 seconds until brown spots appear and the roti puffs slightly.
• 11. Remove the cooked missi roti from the tawa, brush the top with a little more ghee if desired, and keep warm in a cloth or insulated container.
• 12. Repeat steps 7–11 for the remaining dough balls.

🔥 Serve

• Serve missi roti hot, straight from the tawa, with a dollop of butter or extra ghee.
• Pair with North Indian curries such as paneer butter masala, dal makhani, or aloo gobhi.
• Accompany with a side of fresh yogurt, raita, or mango pickle for contrast.
• Enjoy with a wedge of lemon and sliced onions on the side for added zest.