Missi Roti, Punjabi Gram Flour and Wheat Flatbread with Onion and Ajwain

What you need

• 240 g (2 cups) whole wheat flour, plus extra for rolling
• 100 g (1 cup) gram flour
• 1 tsp ajwain
• 1 tsp fine salt
• 1 pinch asafoetida
• 50 g (1/3 cup) onion, finely chopped
• 1 green chili, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp vegetable oil
• 170 ml (3/4 cup) water, plus more if needed
• 3 tbsp ghee, for brushing

Method

Restated from the original video

1. 1

   Mix the whole wheat flour, gram flour, ajwain, fine salt and asafoetida in a large bowl.

2. 2

   Add the onion, green chili, cilantro and vegetable oil and rub them into the flour.

3. 3

   Pour in the water a little at a time, mixing until a dough forms. Knead for 5 min until soft and smooth, adding a spoonful of water if it feels stiff.

4. 4

   Cover the dough and rest it for 15 min.

5. 5

   Divide the dough into 8 balls. Dust one in whole wheat flour and roll it into a circle about 15 cm (6 in) wide and 3 mm thick.

6. 6

   Heat a flat griddle or cast-iron pan over medium-high heat until a pinch of flour browns at once.

7. 7

   Lay a roti on the hot pan and cook until small bubbles show on top, 30-40 seconds. Flip.

8. 8

   Cook the second side until brown spots appear, about 40 seconds, then brush the top with ghee and flip.

9. 9

   Brush the other side with ghee, press the edges down with a spatula and cook until both sides are speckled brown, about 1 min total. Do not overcook, or the roti turns hard.

10. 10

    Stack the finished rotis in a cloth-lined basket and cover to keep them soft.

11. 11

    Serve hot with dal, vegetable curry or pickle.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.