Missi Roti

Kitchen Equipments Required 

Mixing bowl, rolling board, rolling pin, a plate with dry flour,    a flat spatula, griddle / tawa, flat pan to cook roti.

Ingredients

Missi Atta / Kala Chana Besan – 3/4 cup

Whole wheat flour – 1/4 cup plus more to roll

Salt – a pinch

Water – to knead the dough.

Method

1. Take the big mixing bowl. Add besan, whole wheat flour and salt. Mix it all together.
2. Make a hole in the middle of the mixture. Add little water. Start mixing and bring the flour mixture together in a dough. Make sure that you add 2-3 tbsp water at a time. Besan is gluten free so it doesn’t require lot of water to bind. If you add too much water at a time, it will become runny and become batter instead of dough. A little bit of wheat flour is added to bind the dough.
3. Grease your hands lightly with oil and gather the dough finally. It will be slightly sticky.
   Divide the dough into 6-8 equal balls.
4. Heat the griddle or tawa.
   Take one dough ball. Roll it in the dry whole wheat flour in a plate.
   Place it on the rolling board or clean kitchen counter. Roll it out into a 4&1/2 inch round with gentle pressure. If you will apply too much pressure while rolling the dough, it will stick to the board or counter. You may roll it on butter or parchment paper also, for easy removal. If required, apply more dry flour.
   Reduce the heat of the griddle to medium. Carefully lift the rolled out dough and place it on the hot tawa.
5. Cook it for 2 minutes on medium flame and then gently flip it with flat spatula. Now cook it from the other side for another 2 minutes on medium flame.
6. Flip it one more time and press it with flat spatula and cook further for 1 more minute.
7. Apply some butter or ghee and serve hot. I served these rotis with Dal Palak Saag and Oil free Mushroom Matar Makhani .