Radish and Herb Flatbreads (Missi Roti-Inspired)

Ingredients

• Ingredients
• 2 packed cups radish, roughly chopped (about 2–3 medium radishes)
• 1/2 medium onion, roughly chopped
• 1/2 cup fresh cilantro, loosely packed (tender stems and leaves)
• 2 tbsp fresh methi (fenugreek) leaves, roughly chopped, or 1 tbsp dried kasuri methi
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1/2–1 tsp red chili powder (to taste)
• 1 tsp salt (adjust to taste)
• 1 tsp chaat masala (see note)
• 2 to 2 1/2 cups atta (durum whole wheat flour) or all-purpose flour (see note)
• 1–2 tbsp oil or ghee (optional, for softer dough)

Ingredients

• 2 packed cups radish, roughly chopped (about 2–3 medium radishes)
• 1/2 medium onion, roughly chopped
• 1/2 cup fresh cilantro, loosely packed (tender stems and leaves)
• 2 tbsp fresh methi (fenugreek) leaves, roughly chopped, or 1 tbsp dried kasuri methi
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1/2–1 tsp red chili powder (to taste)
• 1 tsp salt (adjust to taste)
• 1 tsp chaat masala (see note)
• 2 to 2 1/2 cups atta (durum whole wheat flour) or all-purpose flour (see note)
• 1–2 tbsp oil or ghee (optional, for softer dough)

For cooking:

• Ghee or oil, as needed

Preparation/Method

1. Prep. Roughly chop the radish, onion, cilantro, and fresh methi if using. Measure out all spices and flour.
2. Pulse the vegetables. Add the radish, onion, cilantro, and methi to a food processor or mixer. Pulse a few times until finely chopped but not pureed. The mixture should be moist and slightly textured.
3. Build the dough. Transfer the vegetable mixture to a large bowl. Add cumin, coriander, red chili powder, salt, and chaat masala. Mix well, then begin adding flour, about 1/2 cup at a time, mixing as you go. The natural moisture from the vegetables brings the dough together.
4. Knead and rest. Once a soft, slightly sticky dough forms, add oil or ghee if using and knead briefly for 2–3 minutes. Cover and let rest for 10–15 minutes.
5. Portion and roll. Divide the dough into 8 equal portions (pede) and roll into balls. Roll each ball into a 5–6 inch round using a rolling pin and light dusting flour, or press out by hand on parchment paper.
6. Cook. Heat a tava, griddle, or non-stick pan on medium-high heat. Cook each flatbread for 1–2 minutes per side until golden spots form, pressing lightly as needed. Finish with ghee or oil and serve warm.