Missi Roti is a traditional North Indian flatbread made by mixing whole wheat flour with gram flour (besan) and simple spices. Team it with curd, dal or any pickle of your choice for a hearty meal!
I’m a Punjabi born in Delhi, and we had a small tandoor at home. My mom used to make a variety of flatbreads in it, and Missi Roti was commonly made. Even today, this simple roti takes me back to those family meals.
This roti is common in Punjab and Rajasthan and is often served with curd, nimbu pickle, or chana dal.
The best part is adding gram flour (besan) to the dough, which makes it slightly nutty and more filling than regular roti. Also, the addition of spices like jeera, ajwain, red chili, garam masala, turmeric powder and kasoori methi makes it amazingly delicious.
I don't have a tandoor. So, I made it using an iron tawa and cooked it directly on burner for the perfect charred flavor. I also made it like a paratha as my daughter always prefers paratha over roti.
More Indian Breads- Ragi Roti, Easy Chapati, Poori Recipe.
Ingredients
See the recipe card for exact measurements of the ingredients.
- Gram Flour (Besan)-is the main ingredient. I have mixed it with wheat flour as it binds the flour. I have used around 1 cup of gram flour and 0.75 cup of wheat flour.
- Wheat Flour
- Spices- Red chili powder, turmeric powder, kasoori methi, Heeng, Ajwain (carom seeds), Jeera (cumin), garam masala, amchoor
- Chopped Green Chilies
- Ghee- For kneading and applying on roti (swap with sesame oil for vegan)
- Curd- Adds a perfect sour flavor to the roti. Pls note curd is missing in the ingredient pic. Swap with vegan yogurt. Left over curd? Make Bathua Raita
- Water- For kneading
- Salt
- Feel free to add chopped onions, cilantro, or any other veggies of choice.
How To Make Missi Roti
Step 1. Gather Ingredients To Make Dough
In a large platter (parath), add all ingredients except water and ghee. Mix well. Gradually add water to knead a soft yet firm dough. When flour is gathered as a large lump, add ghee and knead again till it is no longer sticky. Add more wheat flour to avoid sticky dough.
It takes about 5 minutes to knead the dough. Let it rest for 10 minutes and knead again for 2-3 minutes.
Step 2. Roll the Dough
Divide the dough into equal parts. I have 4 dough balls. Roll it to the desired thickness. I prefer it to be a bit thick.
Step 3. Make as Roti or Paratha
I have made it using an iron tawa in 2 ways- one as roti by cooking it halfway on the tawa and then directly cooking on the burner, and the other as paratha by applying ghee on the tawa. If you like the charred flavor, go for the direct burner method.
Step 4. Serve it.
The perfect Missi roti in Punjabi style is ready. Top it with ghee and serve with dal or curd.
Expert Tips
- Use fresh plain curd, not sour, for a mild taste.
- Rest the dough for at least 10 minutes for softer rotis.
- Use warm water if you get stuck in the kneading process. It helps bind dough easily and makes soft roti.
- Make sure that tawa is hot and on slow flame when cooking chapati
Team Missi Roti with Indian Curries:
Don't forget to subscribe to my Weekly Newsletter for a free Recipe!
Missi Roti- Gram Flour Flatbread
Equipment
- 1 platter (parath) flor kneading dough
- 1 iron tawa or flat pan cooking roti
Ingredients
- 0.75 cup Wheat Flour (Atta)
- 1 cup Besan (Gram Flour)
- 1 small green chilly (optional)
- 2.5 tablespoon Desi Ghee divided (2 teaspoon in the dough) rest for applying on chapati or paratha
- 1.5 teaspoon red chilli powder
- ½ teaspoon Haldi powder (Turmeric)
- 1 teaspoon Ajwain(Carom Seeds)
- 1 teaspoon jeera (cumin)
- 1 teaspoon Garam Masala
- 1 tablespoon kasoori methi
- 1 teaspoon Amchur powder can use lemon juice
- 1 cup water adjust as needed
- salt as per taste
Instructions
- In a large platter (parath), add all ingredients except water and ghee. Mix well. Gradually add water to knead a soft yet firm dough. When flour is gathered as a large lump, add ghee and knead again till it is no longer sticky. Add more wheat flour to avoid sticky dough. It takes about 5 minutes to knead the dough. Let it rest for 10 minutes and knead again for 2-3 minutes.
- Divide the dough into equal parts. I have 4 dough balls. Roll it to the desired thickness. I prefer it to be a bit thick.
- I have made it using an iron tawa in 2 ways- one as roti by cooking it halfway on the tawa and then directly cooking on the burner, and the other as paratha by applying ghee on the tawa. If you like the charred flavor, go for the direct burner method.
- The perfect Missi roti in Punjabi style is ready. Top it with ghee and serve with dal or curd.
Notes
- Use fresh plain curd, not sour, for a mild taste.
- Rest the dough for at least 10 minutes for softer rotis.
- Use warm water if you get stuck in the kneading process. It helps bind dough easily and makes soft roti.
- Make sure that tawa is hot and on slow flame when cooking chapati
| Nutrition Facts | |
|---|---|
| Serving size: 1 roti | |
| Servings: 2 | |
| Amount per serving | |
| Calories | 111 |
| % Daily Value* | |
| Total Fat 3.8g | 5% |
| Saturated Fat 1.6g | 8% |
| Cholesterol 4mg | 1% |
| Sodium 23mg | 1% |
| Total Carbohydrate 14.5g | 5% |
| Dietary Fiber 2.7g | 10% |
| Total Sugars 3g | |
| Protein 4.8g | |
| Vitamin D 0mcg | 0% |
| Calcium 13mg | 1% |
| Iron 1mg | 7% |
| Potassium 210mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Share your Views