Rotis and Parathas are oft made breads/stuffed breads in India. Special touches are added from region to region. And Misi Roti is such, hailing from the region of Rajasthan. I like the addition of spices to this roti which otherwise is made plain with wheat flour. The aroma that hits one's nostrils while making the rotis is so pleasant and appetizing.
Made predominantly with besan with little addition of plain and wheat flour ( to help in giving elasticity to the dough) it has that nice yellow color. There are of course variation coming in from families to families and this is one.
Add all the ingredients together.
Mix them well with your hand and knead till it becomes a soft dough. Add little water to help it to bind. Cover and set aside for 30min.
Take the dough and divide them into small equal sized balls and using a rolling pin in a floured surface , flatten it into a round shape. ( Triangle is common too ). Not very thin nor very thick.
Heat a non stick pan and grease it lightly with oil /ghee. Place the rolled out bread ( Roti ) in the pan and cook in medium heat.
After 1 -2 min turn it over.
Hi Naailah - depending on the thickness, this recipe yeilds about 8-10 rotis--DK
Yes, add enough water to make the dough soft. If its not a pliable dough, then it will become hard...water should do..I think its enough ghee already - though I personally dont mind more!! :).--DK