2 1/4 cups (250 g) 9 oz Wholewheat flour (atta)
2 1/4 cups (250 g) 9 oz Gram flour (besan)
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi), hung in a muslin cloth
1 tsp (2 g) Carom (ajwain) seeds
1 tsp (2 g) Red chilli powder
1/2 tsp Cumin (jeera) seeds
Salt to taste
2 tbsp (30 g) 1 oz Ghee
2 1/4 cups (250 g) 9 oz Gram flour (besan)
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi), hung in a muslin cloth
1 tsp (2 g) Carom (ajwain) seeds
1 tsp (2 g) Red chilli powder
1/2 tsp Cumin (jeera) seeds
Salt to taste
2 tbsp (30 g) 1 oz Ghee
method
1. Mix all the ingredients accept ghee in a large bowl.
2. Knead the mixture with a little water, at a time, into a semi-soft dough.
3. Divide the dough into 1S portions and roll each out to a 4 inch. diameter disc.
4. Heat a griddle (tawa); roast the disc evenly on both sides. Now remove the griddle from the heat and roast the disc directly on the flame on both sides till well done but not burnt. Remove and repeat with the other discs.
5. Smear 1 tsp ghee on each disc and serve hot.
Variations: Finely chopped spinach or fenugreek leaves can be added to the dough, to give colour to the missi roti.
2. Knead the mixture with a little water, at a time, into a semi-soft dough.
3. Divide the dough into 1S portions and roll each out to a 4 inch. diameter disc.
4. Heat a griddle (tawa); roast the disc evenly on both sides. Now remove the griddle from the heat and roast the disc directly on the flame on both sides till well done but not burnt. Remove and repeat with the other discs.
5. Smear 1 tsp ghee on each disc and serve hot.
Variations: Finely chopped spinach or fenugreek leaves can be added to the dough, to give colour to the missi roti.
serving amount
makes: 15
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