Ingredients

4 c total of mixed flours, 1/2 c each: a,a (whole wheat), besan (chickpea), ragi (millet),
and rice flour. Or, use 2 c each whole wheat and chickpea flours. See note above.
2 T semolina or farina (optional)
1T wheat germ (optional)
1 t whole cumin seed
1 t ground coriander
1 t fenugreek powder or 2T dry fenugreek leaves (kasseri methi), ground (Indian stores
will have this; if you can’t find it, don’t worry, they’ll still taste good.)
1/2‐1 t chile powder or paprika (you can use a mild or hot powder or a mixture)
1 1/2 t salt
1/4 t tumeric
2 T vegetable oil (plus a little more for the pan)
2 T chopped cilantro
room temperature water, about 1/2 cup

Directions

If you have a mixer with a dough hook or a food processor, this is quick work. Blend together all
the dry ingredients. Throw in the cilantro if using. Add the oil to the water and while the
machine runs, slowly pour it in. Allow the dough to come together and knead a bit. You want a
soj, smooth dough. Add more water if too dry or whole wheat flour if too wet and knead again
if necessary. Wrap in plastic and allow to rest for at least 30 minutes.

Knead the dough again slightly and divide it into balls. Roll out the balls into tortilla‐like 5 1/2”
round flatbreads. (They don’t have to perfect and a tear or two won’t hurt.)

Heat a griddle or cast iron pan and when hot, coat the bottom with just a film of oil. Begin to
cook the roti. Place one in the prepared pan and cook for about 20 seconds. Check the bottom.
If it’s darkened a bit and you see some brown or black spots, turn it. Do the same on the other
side. When done, place the roti aside and cook another. As they finish cooking, you can stack
the roti on top of each other. Keep warm in foil. You can make these ahead, even freeze and
reheat them.

Country:
India


Notes and Instructions

“Missi” refers to the mix of nutritious flours used in this flatbread. Recipes vary according to regions and cooks in India. The spices indicated here are traditional for Jharkhand, but you can feel free to omit some of them if need be. This is easier and faster than it sounds and worth the effort. They’re fun to make in a group, with some people rolling and others cooking. The dough can be made a couple of hours ahead and kept at room temperature wrapped in plastic.

Makes 18‐20 roti. (They are similar to soft tortillas, but very different in flavor.)

Note on Flours: King Arthur Whole Wheat Flour works fine for this. Chickpea flour can be found in Indian or Middle Eastern Groceries. Even though the types of chickpeas differ in these regions, you can
use Middle Eastern chickpea flour here just as well. The other flours can be found in Indian or Asian groceries or health/whole food stores.

adapted from h,p://onehotstove.blogspot.com/2006/06/exact‐recipe‐for‐chao(c‐dish.html
with help from Dr. Archana Mishra