Missi Roti is a traditional Indian recipe (from the Punjab) for a classic flatbread made from a blend of chickpea and wholemeal flour with onion, coriander, chilli and turmeric that's rolled out and fried to cook. The full recipe is presented here and I hope you enjoy this classic Indian version of: Missi Roti.
Combine the flours in a large mixing bowl then stir in the chilli, onion, coriander, turmeric and salt and vegetable oil. Stir all the ingredients together with a fork then form a well in the centre and add half the lukewarm water.
Stir to combine then add just enough of the remaining water to bring the ingredients together as a soft and pliable dough. Knead the dough until smooth, place in a greased bowl, cover with clingfilm (plastic wrap) and set aside to rest for 30 minutes.
Turn the dough onto a lightly-floured work surface and divide into four equal-sized pieces. Shape into balls then roll each one out into a thick round about 16cm in diameter.
Heat a griddle pan or heavy-based non-stick frying pan over medium heat for a few minutes. When hot brush both sides of a roti with melted ghee. Add it to the frying pan and cook for 1 minute per side.
When cooked, brush with melted ghee and set aside in a low oven to keep warm as you cook the remaining rotis.
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