Recipe: Missi Roti and Basic Rotis or Chappatis - Some recipes for Paul.

Maybe one of these is THE one:

Missi Roti

150 g wheat flour
1 teaspoon red chili peppers
250 g besan
1 teaspoon dhaniya powder
3 tablespoons ghee
1/2 teaspoon jeera powder
1/2 teaspoon kala jeera
1 teaspoon salt
1/2 teaspoon ajwain

6-7 servings

Mix the wheat flour and besan together. Add oil, salt, red chilly powder, dhaniya, jeera, kala jeera and ajwain. Mix well.

Make a stiff dough.

Roll into small and thick rotis and roast. Brush slightly with melted ghee. Serve hot with Shahi Gatte.

NOTE: The ingredients for me are unknown

Basic Rotis or Chappatis
This is THE most basic recipe for Indian rotis or chappatis (sometimes called phulkas). While it is a 2-ingredient recipe, mastering the art of making the 'perfect roti' takes some practice, but the results are well worth your while! Rotis are so versatile that they can used as 'bread'... use them with just about anything! For the uninitiated, they are sort of like Mexican fat-free tortillas! (Prep. time includes resting time for the dough)

1 cup whole-wheat flour
1/2 cup water

6 seven inch rotis

In a large bowl, add the flour, making a small depression in the centre. Pour 1/4 cup water into the flour and start mixing with the flour until the mixture resembles a coarse meal.

Add remaining water as required, until the flour comes together to form a dough. If the mixture is too dry and falls apart, add some more water; if it is too sticky and sticks to your fingers, dust it with some more flour.

Now knead the dough well for about 5 to 10 minutes; the more you knead it, the softer your rotis will be. Cover and keep aside for 15 to 20 minutes.

Heat a heavy skillet on a low flame.

Meanwhile, divide the dough into 6 lemon-sized balls and roll into 7-inch circles on a generously floured board using a rolling pin, adding sprinklings of flour to keep the roti from sticking to the rolling pin.

Once the skillet is sufficiently hot, place one roti on it and increase the flame to medium-high.

After about 20 seconds, turn the roti and cook on the other side.

When small-medium bubbles start to appear on the surface of the roti (about 1 minute), remove it from the skillet, remove the skillet from the flame and turn the roti over directly on the flame.

It should puff up completely; you might need some practice with it. Once it puffs up, remove it from the flame and serve hot with any vegetable side!

Oh, and repeat the cooking procedure for all 6 balls.