Missi Roti, Gram Flour Flatbread

Missi Roti or Gram Flour Flatbread is a staple in Punjabi homes. It’s kind of a multi grained bread, prepared with a mix of gram flour and wheat flour, and spruced up with herbs and spices to make it an utterly delightful experience. Usually it’s served with a melting dollop of butter on top with a tall glass of lassi or Punjabi yogurt drink.

When ever I make missi roti for my family now, it brings back the delightful memory of waking up to the enticing aroma of missi rotis on Sunday mornings in my parents home. It was a frequently made brunch specially when the monsoon season set in. We used to spread a big white sheet on the kitchen floor and sat akimbo around the hot food as my mother kept feeding us with piping hot missi rotis straight from the stove to our plates. With the aroma of masala chai slowly simmering on the stove mingled with that of the rain on soil and greenery, it has become a cherished memory for life.

You can change the ratio of wheat and gram flour in the recipe to make it even more nutritious. But then change the quantity of liquid added to the recipe accordingly. Once I tried making it even with just gram flour but it was kind of difficult to roll out so I changed the dough into pancake like batter and spread it on greased skillet to cook like pancakes too. It was a successful experiment too.

1 cup whole wheat flour, plus extra for rolling and shaping
1 cup gram flour (besan)
1 small onion, finely chopped
2 green chilli pepper, finely chopped
A small bunch coriander leaves, chopped
1 teaspoon salt
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 tablespoons dried fenugreek leaves
1 teaspoon red chilli powder
2 teaspoons ghee/butter for adding into the dough
1/4 cup ghee, butter or olive oil for shallow frying the rotis
1/2 to 3/4 cup warm water

Add all the ingredients except oil and water to a big mixing bowl or deep dish and mix together. Then make a hole in the centre and gradually add a little warm water at a time and keep bringing the flours in from the sides to the centre, mixing everything with your hands. Add ghee/butter and more water till the dough comes together. Knead the dough for a few minutes. The dough should be firm but pliable.

Or you can use the food processor to make the dough. Cover and set the dough aside for 10-15 minutes. The dough shall be slightly sticky so you need to lightly grease your hands before you start making little balls out of it. Divide the dough into four equal portions and make balls.

Heat 2 tablespoons oil/ghee in a frying pan or skillet on medium heat. Let the surface of the pan heat up. Meanwhile flour the working surface to roll out rotis from the dough balls.

Press down a ball with your fingers. Roll out gently into 5inch round. Place it on the hot skillet to cook. When it’s golden on one side with brown spots all over, flip and cook the other side. Keep covered and warm under a tea towel till you finish making the rest.

Serve hot with Lassi ( yogurt drink), pickled green chillies or mint Raita.

Serves 4