Missi Roti (Indian Flatbread)

Missi roti is an Indian flatbread prepared with the mixture of wheatflour (atta) and gram flour (garbanzo bean / chickpea flour also known as Besan in India) and seasoned with spices. Rotis or phulkas in India are usually eaten with lentils, vegetables and other curries. Missi roti is more popular in Northern parts of India, especially in Punjab and Rajasthan. I usually like to eat it with dal makhani (whole black lentil curry with kidney beans). However today I just had it with a simple vegetable dish and pickle.

My LO loves to eat rotis more than rice. So I usually make Missi Rotis at home, much to the pleasure of my LO. And the cherry on the cake is that this dish is very healthy as it combines the wholesome goodness of both – wheat flour and chickpea flour.

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Delicious Missi roti is always a treat for people who love flatbreads. The blend of two kinds of flour also makes it a healthy and nutritious option for people who are watching their weight.

It does take a little practice to make rotis for ones who haven’t tried preparing it before. However the more you practice, the better is the outcome every time. Rotis are always a healthy alternative to rice. Indians usually prefer to eat rotis at night, mainly because it helps cut down your carbs intake. Hence rotis can be perceived as a fantastic food that can enhance good health and major nutrition necessary for the human body.

Ingredients:

Wheat flour / Atta – 1 cup

Gram flour / chickpea flour / besan- 1/2 cup

Hing / Asafoetida – 1 pinch

Turmeric powder – 1/2 tsp

Red chilli powder – 1 tsp

Ground cumin – 1 tsp

Carom seeds / Ajwain – 1 tsp

Coriander / cilantro leaves – finely chopped

Dry mango powder / Amchur powder – 1/4 tsp

Oil – required for roasting

Salt – 1 tsp

P.S: You can also add very finely chopped onions. I skipped out on this ingredient as my LO does not like onions in her rotis. 

Method:

Add all the ingredients (except the oil) into a mixing bowl.

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Mix everything with a spoon.

Add water very little at a time and knead until you get a very soft dough.

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Take a small piece of the dough. IMG_20160714_184959

Dust it with some flour.

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Roll it out uniformly into a flat disc on a rolling board.

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Heat a pan. When the pan is hot, place the disc on the pan. When bubbles start appearing on the top surface, it means that the base is partially cooked.

(The pan should be sufficiently hot or else the rotis will not puff up).

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Flip the roti. Let the other side cook. As soon as you see the roti start rising, press gently using a soft muslin cloth or the back of a spatula. This will help the roti puff.

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The roti will start to puff up. Keep pressing gently until the whole roti is puffed up.

Add just 1/2 tsp oil and uniformly distribute it on the surface using a spoon.

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Flip it over and smear some oil on the other surface too using the back of a spoon.

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Repeat the process with the other dough balls.

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We enjoyed missi rotis with aloo-gobi bhujia (cauliflower potato stir fry) and mango pickle. Enjoy !!

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76 thoughts on “Missi Roti (Indian Flatbread)

  1. This looks really good Mona…I’ve heard about Missi Roti but have never tried it and I had no idea it has Besan!…will give this a go:)
    I make theplas sometimes but this will be a good change:) Thanks for sharing!

    Liked by 5 people

  2. Just beautiful. I have been looking for asafetida. I may have to order online. Also I have a question….I am allergic to mango so would you recommend substituting something or just omitting the mango powder. 🙂

    Liked by 3 people

    1. Use some lime juice to add the sweet/tart taste to your dough instead of amchoor powder. And mix equal parts garlic and onion powder (not salt) for a substitute for asafoetida if you can’t get it. Use a pinch of the mixture in its place.

      Liked by 1 person

    1. Thanks Nancy. You will get most of the ingredients at an Indian grocery store. Even if you aren’t able to spot a few of them, it’s ok. You can still go ahead and it will taste as great. Indian cooking does give you the liberty to get creative and play around with the ingredients. I hope you will like it as much as we do! 😃

      Liked by 1 person

  3. It is quiet similar to ‘thepla’ we Gujratis make. Instead of corriender we add fenugreek. In addition we add sesame seeds as well. 😀 This is a good variation to have as well.

    Liked by 2 people

  4. I do make it but not very often as regular is the normal unspiced roti to go with spicy curry/sabzi. After reading your post, I’ll make sure in future while kneading I add some gram flour to the plain wholemeal flour but need not add spices. Some nutrition there.

    Liked by 2 people

    1. Hey Alka. At out home too the normal roti is more regular on a daily basis. But sometimes we do indulge as my daughter loves it. 😃 Glad to know your version. Will try it myself with just besan and no spices. I am sure it will taste great too. Thanks😃

      Liked by 1 person

  5. I’m curious as to an estimate of the number of rotis one should get out of the recipe. “A small piece of dough” is a relative term, unfortunately. 6-8, more, less?

    I’ve found that in a pinch, a teaspoon or more of lime juice is a good substitute for amchoor powder if you don’t have any or are allergic like an earlier poster.

    Liked by 1 person

    1. That will be a wonderful substitute for amchoor powder. Should work well. Just be careful to adjust the amount of water accordingly or else the dough might turn a little wet. This amount of dough yields me around 8-10 rotis depending on the size of the portions you divide the dough into before rolling them out. Thanks so much for writing. Appreciate it 🙂

      Liked by 1 person

      1. Thank you for the information. I’ve added it to my file for these roti so when I get around to trying them, I’ll know. I have an Indian grocery store nearby so I CAN buy the amchoor etc but I’ve made the substitutions. As to the extra liquid, the recipe says to add water until you get a soft dough … I think that would be evident. 🙂

        I have a package of dry fenugreek/methi leaves which I’m thinking of using in place of the cilantro in the flatbreads. Do you think it would be too much flavour with the other spices?

        Liked by 1 person

      2. Thanks so much for writing. Lucky you got an Indian store nearby. It’s such a life saver when you want to make Indian food! Dry methi leaves will taste awesome with these rotis. These are often added to the dough in order to impart a methi flavor to the rotis. It will taste delicious😃

        Liked by 1 person

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