Missi Roti Recipe – Step By Step (Plus Video)

Indian Rajasthani Missi Roti Recipe – Missi roti, a multi-flour Indian flat bread is primarily a punjabi speciality. You will find this missi roti mostly in north-india dhabas. It is normally made using tandoor or clay-oven. Here in this recipe of missi roti, I am showing how you can make delicious missi roti at home with tava. Spat a generous dose of butter or ghee on it before serving and heaven is here.

What is Missi Roti

Missi roti is a flat Indian bread. Whole wheat flour and gram flour are main ingredients. Its origin is unclear, however its common in northern part of India. It is a little heavy to digest owing to gram flour being present in it.

I have North-Indian roots. This means chappati, parathas, puri, naan, bhatoora, etc have been part of my diet. I have been been fan of stuffed parathas. However, when I get chance to eat in good north indian dhaba or restaurant, I look out for missi roti.

Living in UK, finding a restaurant which does this roti (forget about good or bad), is next to impossible so far. Hence, I decided to start making it myself years ago. Now that I feel confident that my recipe is good enough to be shared, here I am scribbling the step by step recipe of missi roti.

The main ingredients of missi roti are, wheat flour, gram flour (besan). Adding a bit all purpose flour, adds to nice crunch too. I use kasuri methi too in this for added flavour.

Method

• Mix the Dough: In a mixing bowl, combine whole wheat flour, gram flour, salt, red chili powder, turmeric powder, carom seeds, kasuri methi, all-purpose flour, and oil. Mix thoroughly to ensure all ingredients are well incorporated.
• Knead the Dough: Gradually add lukewarm water and knead the mixture into a semi-tight dough. Cover the bowl with a wet kitchen towel and allow the dough to rest for 20 minutes. This resting period helps in gluten development, making the rotis softer.
• Shape the Dough: After resting, divide the dough into 10 equal parts and roll each part into a smooth ball. Dust your work surface with some whole wheat flour to prevent sticking.
• Roll Out the Rotis: Using a rolling pin, flatten each dough ball into an oval or round shape, approximately 4-5 inches in diameter. Aim for a medium thickness for optimal cooking.
• Cook the Rotis: Heat a tava (griddle) on medium-high heat. Once hot, pat the rolled roti with a few drops of water on one side and place it on the tava with the wet side facing down. Cook until bubbles form on the surface.
• Finish Cooking: Turn the tava to face the flame, moving it in a slow circular motion to achieve even browning. Once done, use tongs or a spatula to carefully scrape off the roti and place it on a tray. Spread a little ghee or butter on top for added flavor.
• Serve: Repeat the process for the remaining dough balls. Serve these wholesome rotis hot with your favorite curry or side dish.

Pro Tips

• Perfect Dough Consistency: When kneading the dough, ensure it is semi-tight but not overly dry. Adding too much water can make the rotis sticky, while too little will make them tough. Aim for a soft and pliable dough that can hold its shape.
• Resting Time: Allowing the dough to rest for at least 20 minutes is crucial. This helps relax the gluten, making it easier to roll out the rotis without them shrinking back.
• Temperature Control: Make sure your tava is adequately heated before placing the roti on it. A hot tava will help the roti puff up and cook evenly. Test the temperature by sprinkling a little water on the surface—if it sizzles, it’s ready.
• Rolling Technique: Dust the dough balls lightly with flour before rolling them out. This prevents sticking and helps achieve an even thickness. If you find the dough sticking, use a little extra flour on the work surface.
• Water Technique: The water patting method can enhance puffiness. Applying a few drops of water on one side of the rolled roti before placing it on the tava creates steam, helping the roti puff up nicely.
• Even Browning: To achieve perfect brown spots, rotate the tava gently over the flame while cooking. This ensures even exposure to heat and prevents any burning on one side.
• Ghee or Butter Finish: Spread ghee or butter on the hot roti immediately after removing it from the tava. This not only adds flavor but also keeps the roti soft and pliable.
• Storage: If you’re making a batch, keep the cooked rotis wrapped in a clean kitchen towel or in an insulated container. This retains moisture and keeps them warm for longer.
• Serving Suggestions: Whole Wheat and Gram Flour Rotis pair well with a variety of curries, dals, and vegetables. Try serving them with a side of yogurt or chutney for an extra flavor boost.

This Missi Roti

• Nutritional Powerhouse: Missi Roti is packed with protein, fiber, and essential nutrients, making it a healthier alternative to regular roti. The gram flour adds a good dose of protein, while the whole wheat flour provides complex carbohydrates and fiber, promoting digestive health.
• Versatile Flavor: The addition of spices like cumin and ajwain (carom seeds) gives Missi Roti a unique flavor profile. It pairs beautifully with a variety of side dishes, from tangy pickles to rich curries, making it a versatile choice for any meal.
• Quick and Easy to Make: With minimal ingredients and straightforward preparation, Missi Roti is perfect for a quick weeknight dinner or a leisurely weekend meal. The dough can be prepared in advance, making it convenient for busy cooks.
• Gluten-Free Option: By using gluten-free flour alternatives or blending them with gram flour, Missi Roti can cater to those with gluten sensitivities, allowing everyone to enjoy a hearty meal.
• Satisfying and Filling: The high fiber content keeps you full longer, making it an excellent option for those looking to maintain energy levels throughout the day.
• Cultural Experience: Preparing and enjoying Missi Roti is a wonderful way to explore and appreciate Indian cuisine and culture. It connects you with the traditions of Indian cooking, where flatbreads are a staple in many households.

Serving suggestion

This missi roti is best enjoyed when served hot. Lace this roti with ghee or can use butter too. Serve this roti with any dhal e.g. Dal Maharani, or Dal Makhni, or any curry like, garlic paneer, etc.

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