Missi Roti. Missi roti recipe with step by step photos - Punjabi missi roti or flatbreads made with whole wheat flour, gram flour (chickpea 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.

Here is how to make this roti in dhaba style using a Tawa. To make missi roti, you knead the dough like you would do for any roti or paratha. However I cook the missi rotis a little differently that I cook my usual rotis and parathas. You can cook Missi Roti using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Missi Roti

Prepare 1 cup of whole wheat flour.
Prepare 1/2 cup of Bengal gram (besan) flour.
It's to taste of salt.
You need 1 tsp of cumin seeds.
You need 1/2 tsp of carom seeds.
It's 4 tsp of melted pure ghee.
It's 1/8 tsp of Asafoetida.
You need as needed of Water.

You may of course cook the missi roti exactly like you would cook any normal roti but if you want to make restaurant style missi roti, then follow the directions in this. the missi roti recipe is extremely simple and unique, yet some tips and suggestions. firstly, in this recipe, i have used the equal amount of besan and wheat flour and this can be altered as per your preference. i personally recommend not to increase the quantity of besan flour as compared to wheat flour. secondly, these rotis can be prepared well ahead in advance and can be served by just . Missi rotis are one of the most delicious parts of a bread basket. Whole wheat flour and gram flour dough is flavoured with a freshly ground spice mix and pan-fried on a tawa. Add a dollop of butter and missi roti is ready to eat with your favourite sabzi.

Missi Roti step by step

All ingredients..
Put all the ingredients in a deep bowl and knead into a stiff dough using enough water..
Divide the dough into equal portions..
Put 1 roll on the rolling board & give it chapati shape with the help of little whole wheat flour & rolling pin..
Heat a non-stick tava and cook each roti, using a little ghee, till they turn golden brown in colour from both the sides..
Serve hot with curd.

Traditionally, missi roti is cooked directly over flame. Flip and cook on both sides until light brown spots appear on both the sides of roti. Although Missi Rotis get their unique flavour from besan, the dough is almost always made with a combination of flours and the addition of soya flour does not harm the original taste in any way. Kasuri methi and the other spices add just the right amount of zing to these Rotis. I have made the Rotis thick so that they remain soft and taste better; however you can roll them thinner if you prefer.