Missi Roti with Fresh Cilantro
This traditional flatbread, made from a mixture of chickpeas and whole wheat chapati flour, is one of chef Vikas Khanna's favorite Indian breads. Enjoy it hot off the griddle with this recipe from his "Flavors First" cookbook.
- Yield: Makes 12 rotis
Source: The Martha Stewart Show, March 2012
- 3 cups gram (chickpea) flour
- 1 cup whole-wheat flour
- 1 small red onion, finely chopped
- 2 fresh hot chile peppers, such as Thai bird’s eye or serrano, stemmed, seeded, and finely chopped
- 1 teaspoon dried pomegranate seeds
- 1 tablespoon ghee or vegetable oil, plus more for frying
- 2 tablespoons plain lowfat yogurt
- 3 tablespoons finely chopped fresh cilantro
- 3/4 cups warm water, plus more as needed
- 1 teaspoon coarse salt
- All-purpose flour, for dusting
In a large bowl, combine gram flour, wheat flour, onion, chile, pomegranate seeds, ghee or oil, cilantro, warm water, and salt until a stiff dough forms. Knead well until smooth, add more water, a teaspoon at a time, if necessary.
Divide dough into 12 equal portions; let stand for 10 minutes. Roll dough into balls. On a lightly floured work surface, roll balls into 5- to 6-inch disks.
Heat a griddle or large skillet over high heat. Add about 1/2 teaspoon ghee or oil. When oil is hot, place a disk of dough in skillet. Cook until dough browns slightly and dark bubbles form beneath the surface, about 1 minute. Turn and cook on opposite side, about 1 minute. Lightly brush each side with ghee or oil and repeat flipping until evenly cooked. Repeat process, wiping skillet and re-oiling after each roti. Serve immediately.