📝 About This Recipe
Hailing from the heart of North India and Rajasthan, Missi Roti is a nutritious, protein-packed flatbread crafted from a unique blend of nutty chickpea flour and whole wheat. Infused with aromatic carom seeds, fresh fenugreek leaves, and warming spices, this bread offers a delightful crunch on the outside while remaining soft and earthy within. It is the quintessential comfort food, traditionally cooked in a tandoor but perfected here for your home stovetop to bring a touch of royal Indian heritage to your dinner table.
🥗 Ingredients
The Flour Base
- 2 cups Besan (Gram Flour/Chickpea Flour) (sifted for a smooth texture)
- 1 cup Atta (Whole Wheat Flour) (plus extra for dusting)
Aromatics and Herbs
- 1 medium Red Onion (very finely minced)
- 2-3 Green Chilies (finely chopped; adjust to heat preference)
- 1 inch piece Fresh Ginger (grated or finely minced)
- 1/4 cup Fresh Cilantro (Coriander) (finely chopped)
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
Spices and Fats
- 1/2 teaspoon Ajwain (Carom Seeds) (essential for digestion and flavor)
- 1/2 teaspoon Turmeric Powder (for a vibrant golden hue)
- 1/2 teaspoon Red Chili Powder (Kashmiri variety for mild heat)
- 1 teaspoon Coriander Powder
- 1 teaspoon Salt (or to taste)
- 2 tablespoons Ghee (Clarified Butter) (for the dough (moyen))
- 3-4 tablespoons Ghee or Butter (for roasting and finishing)
- 3/4 cup Warm Water (added gradually as needed)
👨🍳 Instructions
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1
In a large mixing bowl, combine the besan, whole wheat flour, turmeric, red chili powder, coriander powder, salt, and ajwain. Use your fingers to mix the dry ingredients thoroughly.
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2
Add the finely minced onions, green chilies, grated ginger, fresh cilantro, and crushed kasuri methi to the flour mixture. Toss well to ensure the aromatics are coated in flour.
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3
Make a well in the center and add 2 tablespoons of melted ghee. Rub the ghee into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
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4
Slowly add warm water, a little at a time, and begin kneading. The dough should be firm yet pliable—slightly stiffer than regular chapati dough because the onions will release moisture later.
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5
Knead the dough for 3-5 minutes until smooth. Cover with a damp cloth and let it rest for at least 15-20 minutes to allow the gluten to relax and flavors to meld.
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6
After resting, give the dough a quick 1-minute knead. Divide the dough into equal-sized balls, roughly the size of a golf ball.
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7
Preheat a heavy-bottomed cast iron skillet or tawa over medium heat.
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8
Dust a dough ball with a little dry whole wheat flour. Roll it out into a circle about 6-7 inches in diameter. Don't roll it too thin; missi roti is traditionally slightly thicker than a standard phulka.
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9
Place the rolled roti onto the hot tawa. Cook for about 30-40 seconds until small bubbles begin to appear on the surface.
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10
Flip the roti and cook the other side for another 30 seconds. You should see light brown spots developing.
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11
Apply a teaspoon of ghee to the surface and flip again. Press down gently with a spatula or a clean cloth to ensure even cooking and crispy edges.
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12
Repeat on the other side until both sides are golden brown and have beautiful charred spots. Remove from heat and immediately brush with a little more ghee for that authentic shine.
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13
Stack the finished rotis in a kitchen towel or an insulated container to keep them soft and warm while you finish the rest of the batch.
💡 Chef's Tips
Always use a 2:1 ratio of besan to atta for the most authentic flavor; too much wheat flour loses the 'missi' character. If the dough feels too sticky due to the onions, add a tablespoon of wheat flour rather than more water. Adding the ghee (moyen) directly into the flour before kneading is the secret to a 'khasta' (flaky and crisp) texture. For a smoky tandoori flavor at home, you can roast the roti directly over an open flame for 5 seconds after the initial pan-cooking. Ensure your onions are minced as finely as possible; large chunks will cause the roti to tear while rolling.
🍽️ Serving Suggestions
Serve piping hot with a generous dollop of white butter (makkhan) or spiced ghee on top. Pair with a thick, creamy Dal Makhani or a spicy Rajasthani Gatte ki Sabzi for a complete meal. Accompany with a side of chilled cucumber raita to balance the earthy spices of the bread. Serve with a tangy mango pickle (Aam ka Achar) and a few slices of raw onion and green chili for a rustic village-style experience. Pairs beautifully with a tall glass of salty lassi (buttermilk) garnished with roasted cumin powder.