Missi Roti

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large mixing bowl, combine the chickpea flour, whole wheat flour, turmeric powder, carom seeds, dried fenugreek leaves, and salt.

   Ca. 2 min.

   Kokkens note: Whisking the dry ingredients together ensures the spices are evenly distributed.

2. 2

   Add the finely chopped onion, green chili, grated ginger, fresh cilantro, and the vegetable oil designated for the dough. Mix everything together with your fingertips until it resembles coarse crumbs.

   Ca. 3 min.

3. 3

   Gradually pour in the warm water while kneading to form a soft, pliable dough. The dough should be smooth and not too sticky.

   Ca. 5 min.

   Kokkens note: Add water slowly, as the amount needed can vary based on the flour's humidity.

4. 4

   Cover the dough with a damp cloth or a lid and let it rest for 20 minutes.

   Ca. 20 min.

   Kokkens note: Resting allows the flours to hydrate fully, making the rotis softer.

5. 5

   Divide the rested dough into 8 equal portions and roll each portion into a smooth ball between your palms.

   Ca. 3 min.

6. 6

   Lightly flour a clean work surface. Take one dough ball, flatten it slightly, and roll it out into a circle about 15cm (6 inches) in diameter.

   Ca. 2 min.

   Kokkens note: Don't use too much flour for dusting, as it can make the roti dry.

7. 7

   Heat a tawa or a flat, heavy-bottomed skillet over medium-high heat.

   Ca. 2 min.

   Kokkens note: The pan should be hot enough that a drop of water sizzles and evaporates instantly.

8. 8

   Carefully place the rolled roti onto the hot tawa. Cook for about 45-60 seconds, or until small bubbles start to form on the surface.

   Ca. 1 min.

9. 9

   Flip the roti with a spatula and cook the other side for another minute.

   Ca. 1 min.

10. 10

    Drizzle a little of the cooking oil on top and around the edges. Flip and press down gently with the spatula, cooking until both sides have golden-brown spots.

    Ca. 1 min.

    Kokkens note: Pressing helps the roti cook evenly and become crisp in spots.

11. 11

    Remove the cooked roti from the pan and repeat the process with the remaining dough balls.

    Ca. 15 min.

    Kokkens note: Keep the cooked rotis warm in a cloth-lined container while you cook the rest.

12. 12

    Serve hot, brushing with the optional melted ghee just before serving if desired.

    Ca. 1 min.