"The heart of angel's........"

Ingredients:

150 gms Wheat flour
1 tsp Red chilly powder
250 gms Besan
1 tsp Dhaniya Powder
3 tbsp Ghee
1/2 tsp Jeera
1/2 tsp Kaala Jeera
1 tsp Salt
1/2 tsp Ajwain.


Method:

Mix the wheat flour and besan together. Add oil, salt, red chilly powder, dhaniya, jeera, kala jeera and ajwain.
Mix well. Make a stiff dough.
Coat the dough with a few drops of Oil, cover and let it rest for at least 15 minutes.
Knead the dough and divide it into golf ball size balls.
Dip each dough ball into some dry flour to coat and roll it out into a tortilla size and shape disc. You may have to re-dip the roti in the dry flour if it sticks to the rolling surface.
Roll into small and thick rotis and roast.
To roast, place the roti onto a hot tawa or skillet and cook until bubbles start to form.
Flip roti onto the other side and cook for another 30 seconds.
Smear a little oil or ghee on top of the roti and flip it over.
Press the roti with a spatula to cook evenly, smear this side with oil and flip again.
Keep pressing with the spatula until roti is fully cooked and the raw dough look has gone.
Keep roti in an insulated container and repeat process for remaining rotis.
Brush missi roti slightly with melted ghee. Serve hot with Shahi Gatte.


Making Time: 30 minutes

Serves: Makes 6 rotis.

Shelflife: 1 day.