Methi Missi Roti Recipe, is a spiced Indian flatbread that has fenugreek leaves also in it. Methi missi roti is a traditional flatbread from Rajasthan that is made from gram flour and spiced with green chilies and flavored with black salt and ginger. We have made a variation by adding some fenugreek leaves and increasing some nutrition. The Missi roti tends to get dry, so it good to serve it hot along with butter and jaggery, accompanied with Sev usal or Palak Makhana Recipe. Gram flour (besan), Whole Wheat Flour, Methi Leaves (Fenugreek Leaves), Green Chillies, Onion, Ginger, Turmeric powder (Haldi), Whole Black Peppercorns, Black Salt (Kala Namak), Salt, Oil 1-1/2 cups Gram flour (besan) 1/2 Whole Wheat Flour 1 cup Methi Leaves (Fenugreek Leaves) , washed 2 Green Chillies , finely chopped 1 Onion , finely chopped 1 inch Ginger , grated 1 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Whole Black Peppercorns , coarsely pounded 1/2 teaspoon Black Salt (Kala Namak) Salt , to taste Oil , or ghee for smearing 10 25 To begin making the Missi Roti Recipe, combine all the ingredients together in a large bowl. Add a little water at a time and knead to make a firm and smooth dough.Once the dough has come together, drizzle a little oil over the dough and knead to make it smooth and soft.Cover the dough and allow it to rest for at least 15 minutes.Divide the dough into 10 equal portions and shape into balls. Dust in a little flour and roll out each portion of dough into a 4-inch diameter circle.Place the missi roti dough on a preheated iron skillet and cook on both sides using a little oil or ghee. Cook until lightly browned and cooked through. The missi roti will be little crisp from the outside and yet soft inside.Proceed the same way with the remaining dough portions.Serve it hot along with butter and jaggery, accompanied with Sev usal or Palak Makhana Recipe.