Make The Dough

• Add all the dough ingredients in a large bowl or parat and mix well with your fingertips.
Skip mixing well at this stage, and you will bite into a pocket of plain salt or chili.
• Add water little by little and knead to make a soft dough.
Missi roti dough should feel slightly softer than regular roti dough. Besan absorbs water as it rests, so a dough that feels too tight now will turn rock-hard in 15 minutes.
• Cover the dough with a kitchen towel and keep aside for 15 minutes. The wheat gluten relaxes, the besan hydrates fully, and the spices bloom into the dough.

Make The Topping

• Dry roast coriander seeds and cumin seeds until slightly browned over medium heat.
• Crush them in a mortar and pestle to make coarse powder.
• Mix this powder with chopped onions and chopped cilantro. Keep aside.

Roll The Bread

• Divide the dough into 8 equal parts. Make a smooth ball from each part.
• Take one dough ball and press it into the topping mixture.
• Now keep the topping side down on the platform and dust with dry flour.
• Roll using a rolling pin to make a 4-inch disc. Roll evenly from the center outward, rotating a quarter turn between strokes. Keep the rotis slightly thicker than a regular chapati. Thin missi rotis dry out fast and lose their pillowy interior.

Cook The Roti

On A Tawa Over Direct Flame

• Heat a griddle (tawa) over high heat.
• Apply some water on the top of the roti.
• Transfer the roti with the water side down on the hot tawa.
• Flip the tawa upside down and cook the roti on direct flame until brown spots appear. Keep moving the roti to cook it from all over.
• Flip the tawa again and cook the roti for another minute.
• Slather ghee (not vegan) generously and serve hot.

On A Tawa Like A Normal Roti

• Place the rolled roti on the hot tawa. Wait about 20 seconds until small bubbles appear on the surface. Flip it.
• Brush the cooked side with ghee. Cook for another 30 seconds, then flip again. Press the edges gently with a folded kitchen towel or a flat spatula. The roti will start puffing in places.
• Brush ghee on the second side and cook for another 20 to 30 seconds. You want deep golden brown spots on both sides, not just light color.

In An Oven

• Preheat the oven to the highest temperature setting possible.
• Place the rolled missi roti directly on a baking sheet with the topping side up.
• Bake for about 2-4 minutes or until it puffs up and starts to turn golden brown. Brush generously with ghee or butter and serve hot.