missi roti recipe with step by step photos – punjabi missi roti or flat breads made with whole wheat flour (atta), gram flour and spices.

missi roti is a north indian speciality and is often made in various homes in the north indian belt. i am sharing this family recipe which i have been making for some years now.

to makes these besan ki roti, the proportion of whole wheat flour to besan added varies from family to family. we always use a 2:1 proportion of both whole wheat flour and gram flour respectively. we always add onions. with onions the rotis taste good. if you do not want to add onions, then you can add fenugreek leaves, spinach or grated veggies like carrots or beetroot.

i have already shared a variation of missi roti made with fenugreek leaves – methi missi roti.

missi roti can be served with a dal, aloo sabzi, matar sabzi or even a mango pickle or curd or butter. i usually make the rotis for breakfast and serve with mango pickle. these rotis have to be served hot as on cooling they become slightly dense.

how to make missi roti

1. take 2 cups whole wheat flour (240 grams), 1 cup besan/gram flour (100 grams), 1 tsp carom seeds/ajwain, a pinch of asafoetida and 1 tsp salt in a mixing bowl or a pan.

2. add ⅓ cup finely chopped onion, 1 to 2 green chilies (finely chopped) and 3 tsp oil.

3. mix very well.

4. then add ½ cup water.

5. begin to mix and knead the dough.

6. add more water as required and knead to a smooth soft dough. overall i 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. if dough becomes sticky, then then add some more flour. if the dough looks dry, then add a bit of water.

7. allow the dough to rest for 10 minutes and then make medium sized balls from the dough.

making missi roti

8. take the dough ball on the rolling board. dust some whole wheat flour on both sides of the ball.

9. roll to a circle of about 5 to 6 inches. sprinkle some more flour if required while rolling. roll to medium thick rotis.

10. place the roti on a hot tawa.  the tawa should be hot and not at a low temperature.

11. when the base is partially cooked, flip the roti.

12. spread ½ to 1 tsp or oil on the partly cooked part. we always use oil while roasting missi roti. but you can use ghee also.

13. when the second side is cooked and brown spots can be seen, then flip again. spread some ½ to 1 tsp oil on this side too.

14. flip again.

15. press the edges with a spatula so that the sides are also cooked well.

16. flip once or twice more, so that the roti is evenly cooked.

17. 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.

18. serve missi roti hot or warm with a sabzi, dal or with a pickle or curd or butter.

more roti varieties

• jowar roti
• bajra roti
• ragi roti
• rumali roti
• akki roti

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missi roti

5 from 4 votes

Author:Dassana Amit

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Course:breakfasts

Cuisine:north indian,punjabi

Servings (change the number to scale):3 to 4

missi roti recipe - punjabi missi roti or flat breads made with whole wheat flour, gram flour and spices.

(1 CUP = 250 ML)

INGREDIENTS

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

INSTRUCTIONS

making dough for missi roti

• take the whole wheat flour, besan (gram flour) and ajwain (carom seeds) in a mixing bowl or a pan.
• add finely chopped onion, chopped green chilies, a pinch of asafoetida (hing) and oil. mix very well.
• then add ½ cup water. begin to mix and knead the dough.
• add more water as required and knead to a smooth soft dough. 
• i overall added ¾ cup water. the amount of water required depends on the quality of flour. so you can add 2/3 to ¾ cup water or more if required.
• allow the dough to rest for 10 minutes and then make medium sized balls from the dough.

rolling missi roti

• take the dough ball on the rolling board. 
• dust some dry wheat flour on both sides of the ball.
• roll to a circle of about 5 to 6 inches. 
• sprinkle some more flour if required while rolling. roll to medium thick rotis.

making missi roti

• place the roti on a hot tawa. the tava should be hot and not at a low temperature.
• when the base is partially cooked, flip the roti.
• spread some ghee or oil on the partly cooked part.
• 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.
• press the edges with a spatula so that the sides are also cooked well.
• flip once or twice more, so that the missi roti is evenly cooked. also do not cook too much as then the rotis will become dense.
• serve the missi rotis 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.
• serve missi roti hot or warm with a sabzi, dal or with a pickle or curd or butter.

NOTES

for kids reduce green chilies or skip them.

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