Missi roti

The flat breads from Punjab (NW India) are very popular all over India. And one such staple bread from the Punjabi kitchen is Missi roti. It is made from three kinds of flour blend, the earthy chickpea flour, the rustic atta, and the fine maida. Spiced up with chilies, spicy carom seeds, pungent asafetida, and fragrant kasoori methi leaves, the roti is simple and yet a delicate play of aromas and flavors. A dollop of fresh butter on top seals the deal.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:

(Makes 6 roti)

1/2cup besan (Chickpea flour)

1/4cup atta (Coarse flour)

1/4cup maida (Plain flour)

1tbsp Kasoori methi (Dried fenugreek leaves)

2-3 finely chopped green chilies

1/4sp turmeric powder

1/2sp chat masala

1sp ghee

1 pinch salt

Warm water

Butter

Dry spices:

1/4sp ajwain (Carom seeds)

1/4sp cumin

1/2sp coriander

1ping asefoetida

METHOD:

1.      Roast the dry spices and coarsely grind them.

2.      In a large bowl, mix the flours, and all the spices with a pinch of salt. Add the ghee and rub it in the flour. Mix well.

3.      Make a whole in the middle and gradually add the warm water. Knead into a smooth tight dough. Let the dough rest for 10 minutes under a covered cloth.

4.      When rested, knead the dough again for a couple of minutes. Divide into 6 equal portions and make them into balls.

5.      Heat a griddle or tawa on medium-high heat.

6.      Roll one dough ball at a time into a roti, each flat 7-8 inch circle. Dust with more flour while rolling to prevent from sticking if necessary.

7.      Simultaneously bake each roti on the hot griddle. Bake one side for a minute. Flip over and smear the side with butter. Flip over again after a minute and smear the other side with butter. Bake both sides until rustic brown spots appear on them. Remove from the griddle and keep covered wrapped under a cloth. Bake all the rotis similarly.

8.      Serve with daal or pickles.

NOTE:

Roll and bake the rotis simultaneously, rolling them beforehand can make them dry.

To make the rotis tastier and softer, add a dollop of butter while storing them under the cloth.