Missi roti is soft, round Indian flatbread made with a combination of whole wheat flour and gram/chickpea flour and seasoned with Indian spices.
To make Missi Roti, you need to first knead these following ingredients together – chickpea/gram flour, whole wheat flour, chopped onions, chopped ginger, chopped green chillies, crushed coriander seeds, carum seeds (Ajwain), red chilli powder, salt, and oil. Make a dough that is pliable and keep it aside to rest for at least half an hour.
To make the Missi Roti, divide the dough into equal parts and form them into round balls which are easy t roll out. Next, roll out using the rolling pin into a pancake-shaped circle. Apply a little oil on the surface and fold the rolled-out pancake into a semicircle, before applying more oil and folding it to form a quarter of a circle. Press the dough lightly with your fingers before rolling out this shape. The roti can also be rolled into a round or squarish shape as well.
Heat the griddle on medium heat (this is very important or the roti won’t cook), apply oil and cook the roti, turning it on both sides till it becomes crispy and light brown. Serve with curry, sabzi or pickle.