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
- In a mixing bowl, take whole wheat flour and gram flour. Add salt, red chilli powder, turmeric powder, carom seeds, kasuri methi, all purpose flour and oil to it. Mix this well.
- With the help of lukewarm water, knead it to a semi tight dough. Cover the bowl with wet kitchen towel and let the dough rest for 20 minutes.
- Divide the dough into 10 equal parts and make round balls of it. Keep tava on medium-high heat and sprinkle some wheat flour onto the worktop/rolling board and also dust the dough balls with some flour. Roll the ball into oval or round shape of 4-5 inch length with medium thickness.
- Now pat it with little drops of water all over this side. Place the Roti with the wet side sticking on tava. When you see it getting bubbles on top side, turn your tava to face the flame and move it in slow circular motion so that you get brown spots evenly on it.
- Now with the help of tongs/Steel spatula scrap the roti off from tava. Place the hot roti on a tray and spread some ghee/butter on top. Make rest of the rotis similarly.
Pro Tips
- Don’t increase the quantity of gram flour in this recipe, otherwise they will turn out to be hard than normal.
- You can add finely chopped onions too to the dough.
- Adding all purpose flour is optional, however best to add it for great crunchy taste.
- Don’t be shy of being generous with ghee. This roti tastes best when soaked in ghee. Without ghee or butter, this roti can feel very dry.
- Make sure when you serve this roti, its hot, direct from tava. Cold roti does not taste best.
- Make sure that you put the roti on tava with wet side.
- When turning the tava and cooking the roti on naked flame, make sure flame is not high, else your roti will get burnt.
This Missi Roti
- Is nice change to usual roti / bread
- Tastes extremely delicious, honestly!
- Does not require special equipment. If you do not have tava at home, you can use any flat pan / skillet.
- Basic roti is vegan. You can use a vegan ghee too to suit vegan needs.
- You can pair this missi roti with various things ranging from yogurt, pickle, dhals, curries, etc. This makes the roti a great choice with out having to worry on making special side dishes.
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.
Recipe Card
Missi Roti Recipe
Ingredients
- 1.5 Cups Whole Wheat Flour
- 1/2 Cup Gram flour / Besan
- 1 Tbsp All Purpose Flour/ Maida
- 1/2 Tsp Salt
- 1/3 Tsp Red Chilli Powder
- 1/3 Tsp Turmeric Powder
- 1/2 Tsp Dried Fenugreek Leaves / Kasuri Methi Crushed
- 1/2 Tsp Carom Seeds
- 2 Tbsp Oil
- 50 Grams Ghee / Clarified Butter For Brushing on Roti
Instructions
- In a mixing bowl, take whole wheat flour and gram flour. Add salt, red chilli powder, turmeric powder, carom seeds, kasuri methi, all purpose flour and oil to it. Mix well.
- With the help of lukewarm water, knead it to a semi tight dough. Cover the bowl with wet kitchen towel and let the dough rest for 20 minutes.
- Divide the dough into 10 equal parts and make round balls of it. Keep tawa on medium-high heat and sprinkle some wheat flour onto the worktop/rolling board and also dust the dough balls with some flour. Roll the ball into oval or round shape of 4-5 inch length with medium thickness.
- Now pat it with little drops of water all over this side. Place the Roti with the wet side sticking on tawa. When you see it getting bubbles on top side, turn your tawa to face the flame and move it in slow circular motion so that you get brown spots evenly on it.
- Now with the help of tongs/Steel spatula scrap the roti off from tawa. Place the hot roti on a tray and spread some ghee/butter on top. Make rest of the Rotis similarly.
- Serve hot and enjoy it with curry of your choice.
Video
Notes
- Don’t increase the quantity of gram flour in this recipe, otherwise they will turn out to be hard than normal.
- You can add finely chopped onions too to the dough.