- 2 cups whole wheat flour/atta, 240 grams
- 1 cup besan/gram flour, 100 grams
- 1 tsp carom seeds/ajwain
- 1 to 2 green chilies, finely chopped
- 50 grams onion, finely chopped or ⅓ cup finely chopped onion
- a pinch of asafoetida/hing
- 1 tsp salt
- 3 tsp oil
- ⅔ to ¾ cup water or add as required
- oil as required while roasting
- take the whole wheat flour, besan/gram flour, carom seeds/ajwain and in a mixing bowl or a pan.
- add finely chopped onion, chopped green chilies, a pinch of asafoetida 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.
- 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 thick rotis.
- place the roti on a hot tawa. 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 rotis 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 missi roti hot or warm with a sabzi, dal or with a pickle or curd or butter.
step by step missi roti recipe:
1. take 2 cups whole wheat flour (240 grams), 1 cup besan/gram flour (100 grams), 1 tsp carom seeds/ajwain, a pinch of asafoetida and 1 tsp salt in a mixing bowl or a pan.
2. add ⅓ cup finely chopped onion, 1 to 2 green chilies (finely chopped) and 3 tsp oil.
3. mix very well.
4. then add ½ Cup Water.
5. begin to mix and knead the dough.
6. add more water as required and knead to a smooth soft dough. overall i 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. if dough becomes sticky, then then add some more flour. if the dough looks dry, then add a bit of water.
7. allow the dough to rest for 10 minutes and then make medium sized balls from the dough.
8. take the dough ball on the rolling board. dust some whole wheat flour on both sides of the ball.
9. roll to a circle of about 5 to 6 inches. sprinkle some more flour if required while rolling. roll to medium thick rotis.
10. place the roti on a hot tawa. the tawa should be hot and not at a low temperature.
11. when the base is partially cooked, flip the roti.
12. spread ½ to 1 tsp or oil on the partly cooked part. we always use oil while roasting missi rotis. but you can use ghee also.
13. when the second side is cooked and brown spots can be seen, then flip again. spread some ½ to 1 tsp oil on this side too.
14. flip again.
15. press the edges with a spatula so that the sides are also cooked well.
16. flip once or twice more, so that the roti is evenly cooked.
17. serve the missi rotis 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.
18. serve missi roti hot or warm with a sabzi, dal or with a pickle or curd or butter.
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