There are numerous types of Indian flatbreads. As diverse as it's regional cuisines, Indian flatbreads come in all shapes with various fillings, made with various flours and most importantly busting with rehional flavours!
Today, I am sharing the recipe of a flatbread from my native state in India - Punjab. An agricultural state, punjab grows wheat in abundance and hence is also known for its variety of flatbreads. You may have heard of the more famous tandoori roti or the home cooked "phulka" but today I share "missi roti" with you! Made of a combo to two types of flours and spices, this delightful flatbread can be eaten just by itself!
So here it is!
Cooks : 5 rotis/flatbreads
Cooking time: 30 mins including kneading the dough
- 1.5 cups of wholewheat flour (chikki atta)
- 2 tablespoons of gram flour/chickpea flour (besan)
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chilli powder (reduce according to preferred spice level)
- Bunch of fresh coriander leaves
- 100-150 gms of fresh fenugreek leaves, stems cut, washed, chopped roughly
- 1 green chilli chopped (optional)
- Oil (1 tablespoon for the dough mix, 1 tablespoon to set the dough and few more tablespoons to cook 5 flatbreads)
Mix all the ingredients and then add little water at a time to make a soft yet firm dough. Rub oil on it, cover and keep aside for 10-15 mins before cooking. Take a small portion of dough, size of a golf ball and roll it out and then flatten it on a board with a rolling pin. Make sure the ends are not thick. The dough should be even on all sides. Rub a little oil on the flattened top. Heat a flat non-stick pan or Tawa . Drop the non oiled side first on the Tawa and after. Few minutes, flip it, let it cook for a few minutes, then flip it again. Rub little with oil until the flatbread is cooked in both sides, changed colour to a darker shade and slightly browned.