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.

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