Rotis/Chapattis(Indian Bread)

1.Missi Roti(Rajasthan,India)
Ingredients::
1/2 cup Whole wheat flour(atta),2cups besan,1 cup coriander leaves,1 medium onion,4 green chillies,1 tbsp pomegranate seeds(anardana),1 tsp turmeric powder,1 tsp chaat masala,salt to taste,1 tbsp oil,butter as reqd.
Method:
Clean,wash and chop the coriander leaves.Wash and chop green chillies.Peel,wash and chop onions.Sift together the two flours.Add turmeric powder,salt,chaat masala,onion,pomegranate,coriander leaves,green chillies and a little oil.Add enough water to form a soft dough.Rest the dough for some time.Divide the dough into equal sized balls.Grease the table top and keep the dough balls on it.Press a little.Slightly dampen one palm with water and using both your palms pat the ball between the ball to make a not-too-thin chapatti of around 4-5inch diameter.Heat the tandoor.Stick the chapatti onto the tandoor wall with the damp side facing the wall.If you can't access tandoor then it can be done on a pressure cooker keeping it upside down on a burner or else cook it on a griddle.Cook till done.Apply butter immediately and serve hot.

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2.Phulkas(Puffed Unleavened Bread
Ingredients:��Yields:12
2 1/2 cups(250g)sifted wheat flour,1/2 tsp salt,3/4+2 tbsp(210ml) water.

Method:
Mix flour,salt and 1/2 cup water.Add enough of remaining water(6 tbsp),2 tbsp at a time,mixing after each addition,till dough forms a soft ball(stop adding water before dough becomes wet and sticky).Knead till dough is smooth and elastic(about 2 min).Keep covered with a damp cloth for 1/2 hour.With greased hands,knead dough briefly.Make 12 balls approx 3 cm in diameter.On a floured board,roll each ball of dough into a flat round 14 cm in diameter.Keep covered with a damp cloth.Heat griddle on medium heat for about 3 minutes till a drop of water splutters instantly when flicked on griddle.Put round on griddle.Cook till small blisters appear on surface and very few brown specks appear on underside(about 15-20 secs).Turn over.Cook till brown specks appear on underside(about 50 secs).Turn over.If you are experienced with the technique,you may puff up phulka directly on flame.Otherwise,with a folded kitchen clothpress edges of phulka till phulka puffs up and /or underside has borwn specs(about 30-40 secs).Cook remaining rounds in the same way.Serve hot.

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