Missi Roti is a savory North Indian flatbread made with whole wheat flour, gram flour and simple spices. It has a mild nutty flavor and soft texture. This roti is often prepared for breakfast or lunch and served with dal, sabzi or curd.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: Breakfast
  • Cuisine: North Indian, Punjabi

Ingredients

  • 2 cups (240 grams) whole wheat flour
  • 1 cup (100 grams) besan ((gram flour or chickpea flour))
  • 1 teaspoon ajwain ((carom seeds))
  • 1 to 2 green chilies (- finely chopped)
  • ⅓ cup (50 grams) grams onion (- finely chopped)
  • 1 pinch asafoetida ((hing))
  • 1 teaspoon salt
  • 3 teaspoon oil
  • ⅔ to ¾ cup water (or add as required)
  • oil (as required while roasting roti)

Method

Making dough

  1. Take the whole wheat flour, besan (gram flour) and ajwain (carom seeds) in a mixing bowl or a pan.
  2. Add finely chopped onion, chopped green chilies, a pinch of asafoetida (hing) and oil. Mix very well.
  3. Then add ½ cup water. Begin to mix and knead the dough.
  4. Add more water as required and knead to a smooth soft dough.
  5. I overall added ¾ cup water. The amount of water required depends on the quality of flour. So you can add ⅔ to ¾ cup water or more if required.
  6. Allow the dough to rest for 10 minutes and then make medium sized balls from the dough.

Rolling missi roti

  1. Take the dough ball on the rolling board.
  2. Dust some dry wheat flour on both sides of the ball.
  3. Roll to a circle of about 5 to 6 inches.
  4. Sprinkle some more flour if required while rolling. Roll to medium to medium thick roti.

Roasting missi roti

  1. Place the roti on a hot tawa or skillet. The tava should be hot and not at a low temperature.
  2. When the base is partially cooked, flip the roti.
  3. Spread some ghee or oil on the partly cooked part.
  4. When the second side is cooked and brown spots can be seen, then flip again. Spread some ghee or oil on this side too. Flip again.
  5. Press the edges with a spatula so that the sides are also cooked well.
  6. Flip once or twice more, so that the roti is evenly cooked. Also, do not cook too much as then the rotis will become dense.
  7. Serve the missi roti immediately or place them in a roti basket or a casserole and serve warm. Make rotis this way and stack them up in a roti basket or casserole.
  8. Serve them hot or warm with a sabzi, dal or with a pickle or yogurt or butter.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.