Step-by-Step Instructions

1. 1.Prepare the Dough Mixture

   In a large 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 the ingredients well until combined.

2. 2.Knead the Dough

   Gradually add half cup of water and begin to knead the dough. Continue adding water as required to form a smooth and soft dough. Knead the dough for approximately 5 minutes until it is pliable.

3. 3.Rest the Dough

   Apply 1 tsp of oil over the dough and knead again for about 1 minute. This helps to make the dough even softer. The dough should be smooth and soft to the touch.

4. 4.Portion the Dough

   Divide the soft dough into equal ball-sized portions. Roll each portion between your palms to form a smooth ball.

5. 5.Roll the Roti

   Dust a dough ball with wheat flour and place it on a clean surface. Gently roll it out using a rolling pin into a slightly thick circular shape. Ensure the roti is not too thin. Dust off any excess flour from the rolled roti.

6. 6.Initial Roasting

   Place the rolled roti onto a hot tawa (griddle). Roast for about 1 minute until small bubbles appear. Flip the roti over and roast the other side for another 1 minute.

7. 7.Cook with Oil/Ghee

   Flip the roti over again. Drizzle about half tsp of oil or ghee evenly over the surface. Using a spatula, gently press the roti to ensure even cooking. Roast both sides until golden brown spots appear and the roti is cooked completely.

8. 8.Serve Missi Roti

   Once cooked, transfer the missi roti to a plate. Serve hot with a dollop of butter or your favorite vegetable curry.