Missi Roti

Before you start

• Chop the onion as fine as you can manage. Coarse pieces tear the dough when you roll it.
• Rest the kneaded dough 20 minutes. Besan needs that time to hydrate or the rotis crack at the edges.
• Heat the tawa on medium for a full 5 minutes before the first roti. A cool tawa makes leathery missi roti.

Method

1. Mix the atta, besan, salt, ajwain, cumin, turmeric and chilli powder in a wide bowl.
2. Rub in 2 tbsp ghee until the flour holds its shape when squeezed in your fist.
3. Add the onion, green chilli, coriander leaves and crushed kasuri methi and toss through.
4. Add the lukewarm water a little at a time and knead 6-8 minutes to a soft, pliable dough, slightly stiffer than chapati dough.Onions release water as the dough rests, so start on the dry side. You can always add a splash more.
5. Cover with a damp cloth and rest 20 minutes.
6. Divide into 8, roll each into a ball and dust well with dry atta. Roll out to 16cm discs, a little thicker than a chapati.Roll with light, even pressure. Press hard and the onion pieces punch through the dough.
7. Lay a roti on the hot tawa. When small bubbles appear across the surface, about 45 seconds, flip it.
8. Cook the second side 1 minute until brown spots form, pressing the edges down with a folded cloth so it puffs.
9. Flip once more, smear with ghee and cook 20 seconds a side until crisp at the rim.Missi roti is meant to be slightly crisp, not soft like a phulka. Give it that extra 20 seconds.
10. Stack in a cloth-lined box and serve hot with white butter, dahi and pickle.

Storage

Best within the hour. Keeps 1 day wrapped in a cloth at room temperature; revive on a hot tawa for 30 seconds a side. The dough does not keep well once the onion is in it.