An easy to make flatbread from India; Missi Roti is made using a combination of wheat flour and chickpea flour with spices. Great to serve with curries or with yogurt!
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Flatbreads are an important part if Indian cooking and the type of flour used as well as method to make it varies from place to place. One of the popular North Indian flatbread is Missi Roti.
A bread made by mixing wheat flour, chickpea flour and spices; this roti is great with curry, dal of just plain yogurt. The method to make this is similar to traditional wheat flour roti, just the dough ingredients vary.
I first tried this in India a few years ago and felt it was too dry given the chickpea flour. With several variations I finally got to a version that was delicious and not super dry.
How to make Missi Roti?
The main ingredients in this recipe is chickpea flour and wheat flour. The proportions set out by every recipe will vary from 1:2 to 1:1. The ratio depends on how you like it. I use a ratio in between; 1:1.5. Increasing the chickpea flour makes the roti slightly dry.
While this can be made with just flour, it is a great idea to add garlic, chili and spices to the flour. It makes the roti tasty and I like to serve these spiced rotis with plain yogurt. It makes a great combination.
While the ingredients can be modified; the method to make this is similar to other flatbreads. Spreading ghee on completed rotis is a good option.
Here is why you should make this recipe:
- An easy to make recipe that can be customized
- Can be made before hand and served at any party
- Great accompaniment for curries or yogurt
- Comes together in under an hour
- Needs no special ingredients or equipment to make
What do you serve Missi Roti with?
A North Indian flatbread; Missi Roti is great with curries and dals. From the long list of delish curries; my favorites to serve with this roti are these:
More often than not I make a bigger batch of the rotis. They do taste awesome fresh off the stove; I also enjoy them the next day for breakfast with a side of Yogurt. It makes a great breakfast on busy weekdays!
This is the simplest version of the flatbread made using a few ingredients. Adding more ingredients like ginger, onion with garlic and chili is common. Also, topping the roti with onions, sesame seeds and cilantro is a great idea.
I made these on an open flame. However, another way to make it is to invert the tava/griddle on the flame to cook the rotis. That will result in a flavor more like tandoori roti.
As I mentioned above, vary the amount of wheat flour and chickpea flour till you get the flavors you enjoy most! Yogurt is my favorite ingredient to make them moist. Do not leave it out! Hope you try this soon and serve it with your favorite curry!
Whole Wheat Flour 1 ½ cup
Gram Flour/ Chickpea Flour 1 cup
Garlic 2 cloves
Green Chili 1
Yogurt 1 tbsp
Cumin Seeds ½ tsp
Carom Seeds ½ tsp
Turmeric Powder 1 tsp
Red Chili Powder ½ tsp
Asafetida a pinch
Salt ¾ tsp
Water to knead the dough
Ghee to top
Process garlic and green chili to a smooth paste using 1 tablespoon water.
In a bowl mix together all the ingredients except water and ghee. Knead well to make a crumbly mixture.
Add water to the mix and keep kneading till a soft dough forms. About 1 cup water is enough to make the dough but add it slowly else the dough will become soggy.
Knead and make a smooth ball. Place in a bowl and cover with a wet towel. Let the dough rest for 15-20 minutes.
Divide the dough into 8 parts. Roll out the dough ball into a round of 4-5 inches diameter.
Heat a griddle to medium heat. Place a roti on the griddle. Let the color of the dough change a little and then turn it over.
Once the other side is cooked too, place the roti on direct flame. Move it around to puff the roti.
Once puffed, remove from flame and spread ghee on top. Serve with a side of curry and dal.
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