Missi Roti

Method

1. 1

   Mix the dough

   In a bowl, mix the gram flour, wholemeal flour, onion, chilli, coriander, cumin, ajwain, turmeric and salt. Stir in the water gradually, then knead for 3 minutes until you have a soft, pliable dough.

2. 2

   Rest

   Cover and rest the dough at room temperature for 15 minutes, until relaxed and easier to shape.

3. 3

   Shape the rotis

   Divide the dough into 6 equal balls. On a lightly floured surface, roll each into a round about 15 cm wide, roughly 3 mm thick.

4. 4

   Cook the first side

   Heat a dry heavy frying pan over medium-high heat for 2 minutes, until a drop of water sizzles on contact. Cook one roti for 45 to 60 seconds, until the surface looks dry and small bubbles appear.

5. 5

   Turn and finish

   Flip and cook for 45 to 60 seconds over medium-high heat, until brown spots form. Flip once more and cook for 20 to 30 seconds, pressing the edges lightly with a spatula until puffed in places and cooked through.

6. 6

   Brush and serve

   Brush each hot roti lightly with melted ghee. Stack under a clean tea towel and serve warm, when soft and fragrant.

Tips

• Add the water gradually, as gram flour absorbs it differently and dough that is too wet will be hard to roll.
• Patch small cracks gently; pressing too hard can make the breads dense.
• Lower the heat if the brown spots darken before the centre cooks.

Swaps

• Use finely chopped spring onion instead of the small onion.
• Use chopped parsley instead of fresh coriander.
• Use melted butter instead of ghee.

Storing

Keep leftover rotis in an airtight container in the fridge for up to 3 days, then reheat in a dry frying pan over low heat.