1. Mix the wheat flour and besan together. Add oil, salt, red chilly powder, dhaniya, jeera, kala jeera and ajwain.
2. Mix well. Make a stiff dough.
3. Coat the dough with a few drops of Oil, cover and let it rest for at least 15 minutes.
4. Knead the dough and divide it into golf ball size balls.
5. 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.
6. Roll into small and thick rotis and roast.
7. To roast, place the roti onto a hot tawa or skillet and cook until bubbles start to form.
8. Flip roti onto the other side and cook for another 30 seconds.
9. Smear a little oil or ghee on top of the roti and flip it over.
10. Press the roti with a spatula to cook evenly, smear this side with oil and flip again.
11. Keep pressing with the spatula until roti is fully cooked and the raw dough look has gone.
12. Keep roti in an insulated container and repeat process for remaining rotis.
13. Brush missi roti slightly with melted ghee. Serve hot with Shahi Gatte.

Making Time: 30 minutes

Serves: Makes 6 rotis.

Shelflife: 1 day.

Note: Brush with ghee for best taste. Oil can also be used to coating rotis, but ghee would taste best for missi rotis. You can serve this with any type of indian curries. It tastes best with potato curries.

Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.

Click here to know more about Indian Breads - Introduction To Indian Breads.