Indian Food : Breads : Missi Roti

II Missi Roti II

Ingredients:

2cups Whole Wheat Flour (atta)

2cups Gram flour (Beasn)

1tsp Cumin seeds (jeera)

2tbsp Dry fenugreek leaves (kasoori methi)

Red chili powder to taste

Salt to taste

A pinch of turmeric powder

2tbsp oil

Water to knead

Preparation:

Mix Wheat flours gram flour, salt, chili powder, turmeric powder and mix well.
Make powder of fenugreek leaves and mix it to the flour.
Rub oil into the flour, slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.
Knead well again the dough and make balls.
Roll into a slightly thick chapati than usual.
Pre-heat the girdle (tawa) and cook with or without oil.

Note: It can also be cooked in an oven or tandoor.

For Oven :

Take a Ping-Pong ball size lump of dough. Now roll it into a circle of appox. 5 to 6 " diameter using dry flour.
Heat the ghee so that it turns to liquid.
Now spread the ghee properly over entire surface.
Using a knife make a 2" cut lengthways and fold it inward .Now press it lightly towards the center. (Refer the picture).
Now roll like a chapati (not too big).
Put it in a pre-heated oven at 500-degree (broil). (Cover top oven grill with aluminum foil & Place Roti over it for easy baking)
When top side is done change the side and keep a check (till properly baked)
Spread butter over it.