I know it’s been a while since I’ve posted – been busy with the Blogging Marathon on Gourmet Global, however here’s my next attempt at an Indian flatbread and this one came out perfect on the first try.
When I first started visiting the Indian markets on a regular basis as I wanted to learn how to make Indian food myself, instead of having to wait to go to the restaurants every time I wanted some, I began purchasing Missi Roti on a regular basis. I loved to have this flavored flatbread with scrambled eggs and chutney or stir-fried paneer with mustard seed and cumin seed, for breakfast. When I came across a recipe for it on Aarthi’s blog in January, it was immediately bookmarked…now I FINALLY got around to trying it
Aarthi is one of the talented bloggers that I do the Blogging Marathon every month with on my Gourmet Global blog. She has a great variety of recipes with easy to follow photos that give you a clear idea of what the food should be looking like, at every step of the cooking process.
Here’s my attempt at the recipe from her blog
1 cup whole wheat flour
1 cup gram flour (aka besan or chickpea flour)
2 tablespoons dried fenugreek
1 teaspoon ground turmeric
1 teaspoon cayenne pepper (red chile pepper)
1 teaspoon cumin seeds
2 tablespoons oil
Salt, to taste
Water, as needed
In a mixing bowl add all flours, fenugreek, turmeric, cayenne, cumin seed, and salt and mix well.
Add oil and water, a little at a time, until you have a soft dough. (I used 2/3 cup + 2 tablespoons)
Divide the dough into equal portions.
…and start rolling. I made eight 6-inch rotis.
Take each ball and place on a floured board and press down with the palm of your hand.
Using a rolling pin, roll into a circle, as thin as possible. Heat a tawa/roti iron/griddle and place rolled roti in it. Cook for a few minutes on one side, until you see little air bubbles start to form. Flip over and brush a little ghee along the edges and cook for another few minutes.
Repeat for all the rotis.
Works well to complement any thali meal, as the one I did here, using these recipes:
Missi Roti – done!…now I just have to perfect that thepla!