Missi Roti: Indian Chickpea Flour Flatbread

5 from 2 votes

Small gluten free chickpea flatbreads made with aromatic whole spices and brushed with garlic ghee. A perfect side dish for curries, dips and spreads.

Prep Time5

Cook Time20

Resting Time30

Total Time25

Course: Appetizer, Side Dish

Cuisine: Indian

Keyword: missi roti recipe

Servings: servings

Calories: 185kcal

Author: Alan Bergo

Cost: 5

Equipment

12 ~4x4 inch squares of parchment
1 Griddle, cast iron pan, or heavy sheet pan for broiling
1 Grill press, tortilla press, or rolling pin
1 2 quart mixing bowl

Ingredients

½ cup Chickpea or Garbonzo bean flour
½ cup All purpose flour or gluten free all purpose flour
1 tsp Dried kasuri methi (fenugreek leaves) or substitute oregano or another herb
½ tsp Ground turmeric powder
2 Tbsp Mild cooking oil
⅓ Cup Warm water

Finishing Ingredients

¼ cup Ghee or clarified butter
1 Clove Fresh garlic, finely chopped
Flaky salt like Maldon or Faulk salt for finishing

Spice Garnish (improvise and make your own)

1 tsp Coriander seed
½ tsp Cumin seed
¼ tsp Caraway seed

Instructions

Mix the flour and spices.
Add the oil and water to the dried flour mixture and knead the dough into a smooth ball, wrap in cling film and allow the flour to hydrate for 20 minutes.
Portion the dough into 6 equal pieces and roll into balls.
Put each dough ball in between two squares of parchment and press with a flat weight or a rolling pin. You can use cling film in a pinch but it may stick a bit.
While they can work either way, It's important not to press the dough too thin-¼ inch is fine. Thicker flatbreads have more time to brown under the broiler where thin ones may dry out.
Sprinkle a pinch of whole seeds over the top, along with a pinch of onions and / or peppers if using.
Heat the broiler.
Put the flatbreads in a cast iron pan and put them under the broiler until lightly colored. Depending on your oven you can cook them in batches or one at a time. My oven is small so I get better browning with small or single batches.
Remove the flatbreads, brush with the garlic butter, sprinkle with flaky salt, cracked pepper and serve hot as a side dish for curry, on their own, or with a dip or spread. They cakes can be reheated but are best fresh.

Video

Notes

Many recipes include hot chilis or red chili powder in the roti. I like a little heat if they're to be eaten by themselves but I'll make them milder if they're going to be served with a spicy curry.

Nutrition