By: Payal
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Missi roti is one of those classic Indian flatbreads that never goes out of style. Made with gram flour and wheat flour, it's a flavour-packed addition to any meal.
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If you're a fan and love making missi roti at home, these tips will help you nail it every time.
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Mix besan and wheat flour in the right ratio. Toss in spices like pomegranate seeds, whole coriander, red chilli, cumin, turmeric & salt for the flavour.
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Want to take it up a notch? Add some finely chopped onions, green chillies, and fresh coriander. It's totally optional,
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Traditionally, missi roti is cooked in a tandoor, if you don't have one. Just roast it on a pan and lightly brush some water on the surface - it works like a charm!
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Cook it like a paratha by slathering ghee on the pan while roasting. Serve it hot with your go-to veggie dish or curry.
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Getting the gram flour and wheat flour ratio right is key. A simple trick: for every 2 cups of besan, add 1 cup of wheat flour. That's the sweet spot!
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Your dough needs to be slightly stiffer than your regular roti dough. Add water gradually-pouring it all at once is a no-no.
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Here's the secret to next-level missi roti: knead in some salt and a sprinkle of kasuri methi (dried fenugreek leaves). It's a game-changer.
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Mix a little ghee into your flour mixture. This small step ensures your roti is soft inside and oh-so-tasty.
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Once you're done kneading, smooth the dough with a bit of oil and cover it with a wet cloth. This simple trick keeps it moist.
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More Kitchen Tips:
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