Missi Roti

Ingredients:

whole wheat flour (atta)   2 1/4 cups
Gram flour(besan)   2 1/4 cups
hung curd 1/2 cup
Carom (ajwain) seeds  1 tsp
Red chilli powder  1 tsp
Cumin (jeera) seeds  1/2 tsp
Salt to taste
Ghee  

Method

Mix all the ingredients accept ghee in a large bowl. Knead the mixture with a little water, at a time, into a semi-soft dough. Divide the dough into 15 portions and roll each out to a 4"diameter disc. Heat a griddle (tawa); roast the disc evenly on both sides. Now remove the griddle from the heat and roast the disc directly on the flame on both side till well done but not burnt. Remove and repeat with the other discs. Smear little  ghee on each disc and serve hot.

Variations: Finely chopped spinach or fenugreek leaves can be added to the dough, to give colour to the missi roti. Serve hot with some vegetable pickle and raita.


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