Missi Roti sounds like a sassy roti, but they are as humble as humble can be. Native to the northern parts of India, specifically Punjab and Rajasthan, these Indian flatbreads are primarily made with a combination of whole wheat flour and chick pea flour (besan in Hindi). Other recipes specify varying amounts of soy flour, millet (jowar in Hindi) flour, amaranth (rajgira in Hindi) flour that are also used in combination with the wheat flour. Basically what you have is wheat flour to provide the gluten essential to making a bread; and other flours which have a lower glycemic index. The result is a flatbread that is lower in carbohydrates and rich in other minerals.

In addition to the flours, a variety of spices make their way into the mixing bowl – whole ajwain or bishop’s weed, crushed dried fenugreek leaves, asafetida, turmeric powder, coriander seed powder, cumin seed powder, red chili powder.

The ingredient list will need you to make a trip to the local Indian grocery store. Be sure to browse while you are there, because it will be a culinary adventure that is worth the time.

1 cup whole wheat flour
1 cup garbanzo or chick pea flour
1 tsp ajwain seeds
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/4 tsp asafetida 
1 tsp coriander seed powder
1 tsp cumin seed powder
2 tbsps dry fenugreek leaves, crushed
2 tbsps freshly chopped cilantro
salt to taste
2 tbsps vegetable oil
1 - 1.25 cup water, at room temperature
Fresh ghee for serving

Combine all ingredients except water in a mixing bowl. Add water, starting with 3/4 cup and slowly adding more until you have a soft dough. Let it rest covered for an hour.

Set the tava or iron griddle on medium heat. It is important to maintain the griddle at an even temperature while cooking the rotis. If the griddle is too hot, the roti will stick to it. If it is not hot enough, the rotis tend to get too chewy.

While the griddle is heating, lightly knead the dough on a floured surface. Divide the dough into 10 rough balls. Roll each ball between the palms of your hands in a circular motion until you have a smooth ball. Coat each ball with flour, and roll into a circle on a floured work surface using a wooden rolling pin. Dust with flour as you roll to make sure that the roti does not stick and moves easily on the work surface. Your circle should be about 6 inches in diameter.

Dust off any excess flour and transfer to the heated griddle, cook about 45 - 60 seconds. Spin the roti on the pan as it cooks, because it will ensure even browning and cooking. Flip to the other side and cook similarly for another 45 - 60 seconds. You should see light specs of brown on each side. At this point, you can move to an open fire and get that light smoky finish, or if you continue to use the tawa, cook on the first side for a few more seconds and then transfer to a container lined with paper towel. Cover the container with paper towel and another lid. Repeat procedure with the remaining balls of dough.

Serve warm or at room temperature with ghee.