🫓 Missi roti (gram flour flatbread)

8 rotis · prep 20 min · cook 20 min

Ingredients

• 240 g wholewheat flour
• 100 g gram flour (besan)
• 1 tsp carom seeds (or cumin)
• 1 pinch of asafoetida
• 1 tsp salt
• 50 g very finely chopped onion
• 1 to 2 green chillies, finely chopped
• 3 tsp oil
• 160 to 180 ml water
• Butter or oil for cooking

Method

1. Put both flours, the carom seeds, asafoetida and salt in a large bowl.
2. Add the onion, green chillies and oil, then rub together with your fingertips.
3. Add the water a little at a time and knead to a soft, smooth dough. Gram flour has no gluten: go gently on the water, the dough must stay firm or it will stick to the rolling pin.
4. Cover and rest 15 to 20 min.
5. Divide into 8 balls and roll each into a disc about 15 cm across, dusting lightly with flour.
6. Cook on a hot griddle: when bubbles appear, flip, let it brown in patches, then flip again pressing with a cloth so the roti puffs.
7. Brush with butter and stack them under a cloth to keep them soft until serving.

Adapted from Dassana's Veg Recipes

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