Traditional Punjabi Missi Roti

 Ingredients

• Whole wheat flour - 1 cup
• Besan - 1 cup
• Wheat Bran - 1 cup
• Hing - 1 pinch
• Ajwain - 1tsp
• Onion - 1/3 cup (finely chopped) 
• Chopped green chilli - 1/2 pcs
• Water - as needed (to prepare the dough)
• Salt as per taste 

Instruction

• In a mixing bowl, combine wheat flour, besan, wheat bran, Ajwain, hing, and salt.
• Add finely chopped onion and green chilies to the dry ingredients and mix well.
• Gradually add water to the mixture, adjusting until the dough reaches a smooth and soft consistency. Knead the dough thoroughly. 
• Allow the dough to rest for about 10 minutes, then divide it into medium-sized balls.
• On a floured surface, roll each dough ball into a circle about 5-6 inches in diameter, ensuring medium thickness. Add more flour if needed to prevent sticking. 
• Heat a tawa (griddle) over medium-high heat. Place the rolled roti on the hot tawa.
• Cook the roti until the base is partially cooked, then flip it over.
• Once the second side is cooked and brown spots appear, flip the roti again.
• Press the edges of the roti with a spatula to ensure even cooking on the sides.
• Flip the roti once or twice more until it is evenly cooked.
• Serve the missi roti immediately or keep them warm in a casserole until ready to serve.