Step-by-Step Instructions

1. 1.Prepare the Dough Mixture

   In a large mixing bowl, combine 1.25 cup wheat flour, 3/4th cup besan, 1/4th tsp turmeric, half tsp crushed pepper, 1/4th tsp ajwain, half tsp aamchur, a pinch of hing, 1 tsp kasuri methi, half tsp ginger garlic paste, 1 finely chopped chilli, half finely chopped onion, 2 tbsp finely chopped coriander, and half tsp salt. Mix all these dry and fresh ingredients well until they are thoroughly combined.

2. 2.Knead the Dough

   Add half cup of water to the mixture and begin to knead. Continue adding water as required, little by little, to form a smooth and soft dough. Knead the dough for approximately 5 minutes until it is pliable and consistent.

3. 3.Soften the Dough

   Apply 1 tsp of oil over the kneaded dough and knead it again for another minute. This step helps to make the dough extra soft and smooth.

4. 4.Portion the Dough

   Divide the soft dough into equal ball-sized portions, ready for rolling.

5. 5.Roll the Roti

   Take one ball of dough, dust it lightly with wheat flour on a clean surface, and gently roll it out into a slightly thick, round roti using a rolling pin. Ensure to dust off any excess flour from the rolled roti.

6. 6.Roast the Roti (First Side)

   Place the rolled roti onto a hot tawa (griddle). Roast for approximately 1 minute until small bubbles begin to appear on the surface.

7. 7.Roast the Roti (Second Side)

   Flip the roti over. Apply half tsp of oil or ghee evenly over the surface of the roti. Flip it again and continue to roast both sides, pressing gently with a spatula, until golden brown spots appear and the roti is cooked completely through.

8. 8.Serve Missi Roti

   Transfer the cooked missi roti to a serving plate. Serve hot, optionally with a dollop of butter, or alongside a flavorful vegetable curry like veg kadai.