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. 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. You can cook Missi roti using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of Missi roti

It's 2 bowl of Besan.
Prepare 2 bowl of Wheat flour.
Prepare 1/2 bowl of Oil.
You need of Red chilli.
It's of Turmeric.
Prepare of Salt.
Prepare of Water.
It's 2 pinch of Asefotida.
Prepare of Clarified butter.
You need 1 tbsp of Carrom seeds.
Prepare of Dry fenugreek leave s.

Add a dollop of butter and missi roti is ready to eat with your favourite sabzi. 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. 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 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.

Missi roti instructions

Take a bowl...mix all ingredient together..
Make a smooth dough with the water...keep aside for 10 minutes.
Now take a portion from dough like a ball size. Roll it with rollar pin....cook like chapati on hot tawa....
Drizzle clarified butter...serve hot.

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.