Missy or Missi Roti – Spicy Chickpea Flour Flatbreads
A Monday morning, I start the week bracing, since I know that the week is going to be a long and busy one. I have gotten much better at planning around the business, but on occasion life throws in a curve ball. This is when I am grateful, that I am able to stick to my routine of planning for the week on Sunday. One of my planning essentials is to have some kind of flatbread dough ready in the refrigerator. A flatbread that I have been experimenting with is Missy or Missi Roti. A well-seasoned golden flatbread, that is almost perfect by itself.
Winter and the Story of Missy Roti
Yesterday was a classic winter day, snowy, cold and beautiful. A perfect day to spent fussing around the kitchen. I love working with Indian breads. There is a lot of hand-on action in shaping, kneading and rolling that is very comforting. The added bonus of staying warm and nurturing the family is just a bonus. I wanted to make a large batch of the missy roti dough, and snowstorm weather offered me the perfect incentive.
What is Missy or Missi Roti?
Despite the popularity of naan in US, most Indian homes enjoy unleavened flatbreads made with a variety of grains. Since these recipes have been developed prior to gluten free becoming a thing, they use just enough whole wheat flour to make the dough manageable. These golden yellow flatbreads are a traditional recipe from the North Indian State of Punjab. The Missy Roti uses Besan (Indian Chickpea Flour) and can be made with Garbanzo Bean Flour. Yes, there is a difference. Another Punjabi flatbread made with corn is called Makki ki Roti. In case you have not guessed, roti means bread in a variety of Indian languages. The most basic and much-loved pan crisped flatbread is a paratha. The difference between a roti and a paratha is the use and timing of fat. A roti typically is cooked without any fat. Ghee or clarified butter is brushed on to the flatbread if desired later.
My children call the Missy Roti golden chapati, which is the most basic roti.
Kneading the Missy or Missi Roti
My proportions for this Missi Roti is using 3 parts of chickpea flour (Besan) and 1 part of whole wheat flour. Kneading this combination results in a stiff dough as the chickpea flour is a very thirsty flour. While chickpea flour is now very trendy, it has been a staple in Indian kitchens forever. I find resting the dough for 1 or 2 hours, but a minimum of 30 minutes works well.
Temperature and Texture
I love using a basic lodge cast iron skillet. I find it holds the temperature well. Allow the skillet to get nice and hot. This means leaving it on the stove for a few minutes before beginning to cook the flatbreads. My mother-in-law leaves the skillet on for almost 8 to 9 minutes on medium heat. The flatbreads will gently puff in spots. For a softer flatbread, cook for a couple of minutes on each side. The expected and preferred texture is slightly crisp, following my recipe gets you there.
How to enjoy your Missy/Missi Roti
In Punjab, the missy roti is brushed with ghee or clarified butter before serving. I think that fruity olive oil offers you a healthier and very flavorful option. They are enjoyed with chopped onions and pickles as they already have so much flavor. One of my favorite ways of enjoying them is with a complex Punjabi lentil dish such as Dal Makhani.And my husband’s favorite method is to use pickled onions. A very Punjabi sort of thing to do.
The slightly crisp texture however makes it a great option in place of a dipper for something like hummus. Use it in lieu of a tostada. The possibilities are endless.
A simple flavorful bread made with whole wheat and chickpea flours, onions, thyme and cilantro.
Ingredients
- 1 inch piece of fresh ginger
- 1 green chili
- ¼ cup of washed cilantro leaves
- 1 tablespoon fresh thyme leaves (see note)
- 2 cup chickpea flour (besan)
- 3/4 cup of whole wheat flour (atta), plus more for rolling
- 1 teaspoon turmeric
- 1 teaspoon salt
- 2 tablespoons olive oil plus extra for cooking and brushing
- 1 onion, cut into a fine dice.
- ¾ cup water, more or less as needed to form the dough
Instructions
- Place the ginger, green chili in the food processor and process until very finely chopped. It should be almost a paste.
- Add in the cilantro and thyme leaves and pulse a few times.
- Add in the chickpea flour and the whole wheat flour and turmeric, salt and the olive oil and pulse a few times until the mixture is a crumbly wet mass. If you do not want to use the food processor for this step, that is fine. I find, using it helps mix the flavorings more evenly into the dough.
- Remove the mixture into a mixing bowl and add the onion and begin kneading the mixture. It is a drier and somewhat stiff dough to work with, but it gradually relaxes and gets comfortable with the kneading.
- Add water in small amounts as needed and add additional white flour to form a smooth but fairly firm dough. The chickpea flour has a sticky consistency and therefore the whole wheat flour is needed to make the mixture manageable. Adding more or less is a personal preference.
- Shape into a smooth ball. Sprinkle a bowl with some flour and place the ball into this bowl.
- Cover and let the dough rest in a warm place for an hour.
- Knead the dough well again before using.
- Break into 8 to 9lime sized balls.
- Place on a well-floured surface and roll the dough out carefully to an even circle.
- Heat a flat pan or skillet for a minute, a good cast iron one is best.
- Place the flatbread on the skillet and cook for 1-2 minutes, it should actually lighten and appear to lose some moisture. It also begins to blister and puff up at points.
- Turn and cook for another couple of minutes, this needs to be done on consistent medium heat and patience to ensure a nice crisp texture.
- Brush well with olive oil, turn and repeat. The flatbread should puff up and turn darker brown and crisp at spots.
- Repeat this process until all the dough is used up.
Notes
I love to use thyme instead of carom seeds or Ajwan. Thyme has a slightly milder and floral flavor and is more readily available.
Okra or Bhindi Jhalferazi - Crisp Okra with Potatoes and Spices
[…] dish is best served with flat breads and or if you are feeling indulgent, eat them with crisp puris like we did in […]