Missi roti

Missi roti

By
From
I Love India
Makes
6 large flatbreads
Photographer
Martin Poole

India has so many wonderful breads, but this is one of my favourites. It isn’t too indulgent, nor too simple and plain. The flavours add a lot to the bread and eventually to the meal as well, although the bread is often the main star of a meal and simply eaten with yogurt and pickles. I add yogurt to the bread as it makes it a softer dough, but you can leave it out (it isn’t traditional) and add a little more water instead. Another regular addition is dried fenugreek leaves; if you have some, add 1 tbsp.

Ingredients

Quantity Ingredient
150g chapati flour
60g chickpea flour
1/2-1 small green finger chilli, finely chopped or sliced
3 tablespoons finely chopped red onion
3 tablespoons finely chopped coriander
1/4 teaspoon cumin seeds
1/4 teaspoon carom seeds
1/4 teaspoon coriander seeds
1/8-1/4 teaspoon chilli powder
1/4 teaspoon ground turmeric
1/2 teaspoon see method for ingredients, (fresh if possible)
1 tablespoon vegetable oil, plus more to work the dough and cook the breads
4-5 tablespoons plain yogurt or water, (see introduction above)
unsalted butter, softened, to finish

Method

  1. Mix together all the dry ingredients and spices. Add the oil and yogurt or water and knead well to a semi-hard dough. Leave to rest for around 20 minutes.
  2. Make 6 large balls with the dough. Lightly oil a work surface and roll out each bread into a circle about 13cm in diameter. Make the rest if you have the space, or make half now and repeat with the next batch later.

Make on the hob

  • Heat a tava, flat griddle or frying pan over a medium-high heat. Put in a bread ball. Once the underside has dried out, 30–40 seconds or so, flip over and drizzle with ½–¾ tsp oil. Flip again and cook on both sides, pressing down gently until both have golden-brown spots on them. Brush with a little soft butter and wrap in foil.

    Repeat with the remaining breads and serve, or keep warm by stacking them on each other and keeping them in foil, wrapped in a dish towel.

Make in the oven

  • Preheat the oven to 190°C and place a baking sheet on the middle shelf.

    Wet your hands and pat the breads with water on one side. Place on the hot baking sheet, water side up. Cook until you have golden spots on the top. The base should also be cooked by now, but if you aren’t sure and it looks very pale, you can flip these and cook for another 20–30 seconds on the underside.

    Serve hot, smeared with the softened butter.
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