In a bowl add the gram flour, wheat flour, cumin seeds, ajwain, red chili powder, turmeric powder, kasoori methi, coriander leaves an salt.
Mix well and add water little by little and make a smooth dough.
Keep this covered for 10 minutes
Make equal lemon sized balls.
Take one dough ball and dust it with dry atta. You can use rice flour as well.
Roll this into a roti.
I used a lid to make into a perfect round as the edges were cracked. This is very common while making roti using gluten free flour.
Place the rolled roti on a hot tawa.
Cook on both sides.
Take out and show it on open flame for 2-3 seconds.
This step is to give a dhaba style tandoor touch.
Apply butter on both sides.
Serve hot.
Repeat the same for the rest of the dough.
Missi roti tastes well with simple dal or any paneer sabzi.