these punjabi missi roti are flatbreads made with whole wheat flour, gram flour and spices.
north indian, punjabi
whole wheat flour
or 240 grams whole wheat flour
(gram flour) or 100 grams
1 to 2
finely chopped or ⅓ cup finely chopped onions
⅔ to ¾
or add as required
as required while roasting
take the whole wheat flour, besan (gram flour) and ajwain (carom seeds) in a mixing bowl or a pan.
add finely chopped onion, chopped green chilies, a pinch of asafoetida (hing) 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 2/3 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.
rolling missi roti
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.
making missi roti
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 roti 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 them hot or warm with a sabzi, dal or with a pickle or yogurt or butter.
for kids reduce green chilies or skip them.
full recipe -