Missi roti

Method

1. 1 Mix chickpea flour with wheat flour in a ratio of two parts chickpea flour to one part wheat flour.
2. 2 Mix chopped onion, green chilies, herbs, dried fenugreek leaves, and cumin into the dry flour.
3. 3 Knead with warm water and let it rest for 30 minutes; chickpea dough needs to rest before it can be rolled out without cracking.
4. 4 The dough is rolled to a thickness of 4 mm, not thin like regular roti, because chickpea flour is easily broken.
5. 5 Grill on a dry cast iron skillet for 3 minutes on each side, then brush a thick layer of ghee on both sides.
6. 6 Bake until dry before applying the ghee; if you apply it from the start, the cake will be fried, not baked.

With an appliance

• Oven 37 min

  Replace step 5: spray oil on both sides of the chickpea patties, bake on the middle rack at 220 degrees for 8 minutes, and flip after 4 minutes; the surface should be evenly dry, not burnt but without any brown spots, then brush with ghee.