Missi roti is a Rajasthani bread characterised by its yellow colour. This bread is unique in taste as it incorporates the flavours of gram (besan) flour, butter, cumin and coriander seeds.
- 1 ½ cups sifted gram flour
- 1 cup whole wheat flour
- ½ cup refined flour
- 1 cup boiled water
- ½ teaspoon turmeric (haldi) powder
- ½ teaspoon coriander (dhania) seeds
- ½ teaspoon cumin (jeera) seeds
- ½ teaspoon carom (ajwain) seeds
- 1 teaspoon ghee
- 1 teaspoon dried fenugreek (methi) leaves
- In a medium-sized pan, add in the cumin, coriander and carom seeds.
- Dry fry the seeds until they turn a slight golden colour and a rich aroma emerges.
- Remove the seeds from the stove top and grind them in a blender. The seeds should resemble a fine powder.
- In a large mixing bowl, combine together the gram, whole wheat and refined flour.
- Stir in the salt, turmeric, fenugreek leaves and the powdered mixture.
- Add in the ghee and mix until the mixture resembles breadcrumbs.
- Add enough water to form a dough.
- Break off portions of the dough and roll out into medium sized circles (roti).
- Each roti should be 2-3mm in thickness.
- Toast each roti in a non-stick frying pan or tawa.
- Smear a little butter on the roti and turn it over. The roti should be turned over 3 times.
Serve the roti hot with curry or on its own as a light snack.