Missi Roti Recipe
Missi Roti is a spicy and nutty flatbread made with a mix of chickpea flour, whole wheat flour, and spices. It is very popular in the Northern Indian states of Punjab and Rajasthan, and is typically made during the winter. Use my easy, tried-and-tested recipe to make it.
Here are a few more Indian flatbread recipes you may like: Khamiri Roti, Tandoori Roti, Tawa Paratha, Palak Paratha, and Bakarkhani Roti.
A Quick Look At This Missi Roti Recipe
- Prep Time: 10 minutes
- Resting Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Serves: 4
- Cuisine: North Indian / Punjabi
- Course: Bread / Main Course
- Diet: Vegetarian
- Skill Level: Beginner
- Equipment: Rolling Pin, Rolling Board, Tawa/Griddle, Mixing Bowl
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Why You’ll Love This Family Favorite Recipe!
- Nutritious & hearty: The mix of whole wheat flour and besan makes the rotis protein-rich and more filling than regular chapati.
- Packed with flavor: Onion, green chilies, ajwain, and basic spices add a rustic, earthy taste that pairs well with almost any curry.
- Everyday ingredients: No fancy items — all pantry staples.
- Versatile: Serve it with dal, sabzi, yogurt, or pickle; it works for breakfast, lunch, or dinner.
- Naturally vegetarian: A wholesome bread option for Indian home cooking.
- Beginner-friendly: Simple mixing and rolling; great for anyone building confidence with Indian breads.
Table of Contents
Come winter, my cooking expeditions reach new heights. For some reason, our appetites grow, and our cravings for good Indian food are high. I made my popular Bhuna Gosht curry today and decided to pair it with Missi Roti. Mohit loves this besan ki roti and prefers it over Butter Naan or Tandoori Roti (which are my fav BTW) any day. So, with both his favorites together on the dining table, he was a happy soul.
About Missi Roti
Missi Roti is a North Indian flatbread made with a blend of chickpea flour, whole wheat flour, onions, ginger, kasuri methi, and various spices. It is pretty popular in Punjab and Rajasthan and is primarily made in winter.
This vegan roti is also on the menu of most Indian restaurants and dhabas (Indian roadside eateries).
Traditionally, it was made in a tandoor (clay oven), just like tandoori roti. However, with my easy missi roti recipe, you can now make it on a stovetop over a direct flame or in the oven and achieve the same result.
Serve it with any Indian curry or dal for a hearty meal. I also enjoy eating it with just plain yogurt (dahi).
Ingredients
Flour – Besan (Chickpea Flour, Gram Flour) is the star ingredient of this Indian bread. I have added whole wheat flour (gehu ka atta), cornstarch, and all-purpose flour (maida) to enhance its taste and texture.
Adding cornstarch is optional. It just makes the roti’s texture crispier.
Spice Powders – Missi roti is spiced with Indian spices, including turmeric powder and red chili powder.
Others – You will also need baking powder, Kasoori methi, salt, oil, carom seeds (ajwain), fresh ginger, and green chilies.
Baking powders make it soft from the inside while keeping it crunchy from the outside.
Adjust the amount of green chilies to your taste.
Topping Ingredients – This spiced flatbread is topped with onions, coriander seeds, cumin seeds, and fresh coriander leaves (also known as cilantro).
Missi roti is slightly dry and served slathered with ghee or butter. However, you can use coconut oil for a vegan version.
How To Make Missi Roti
Make The Dough
Step 1: Add the following ingredients to a large bowl or parat and mix well with your fingertips.
- 1 cup chickpea flour
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- ¼ cup cornstarch (optional)
- ¼ teaspoon baking powder
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 teaspoon salt
- 2 tablespoons of oil
- 2 teaspoons Kasuri methi
- ½ teaspoon carom seeds
- ½ inch ginger, grated
- 1 teaspoon finely chopped green chillies
Step 2: Add water little by little and knead to make a soft dough.
Step 3: Cover the dough with a kitchen towel and keep aside for ½ hour.
Make The Topping
Step 4: Dry roast 1 tablespoon of whole coriander seeds and 1 teaspoon of cumin seeds until slightly browned over medium heat.
Step 5: Crush them in a mortar and pestle to make coarse powder.
Step 6: Mix this powder with 2 tablespoons of finely chopped onions and 2 tablespoons of finely chopped cilantro. Keep aside.
Roll The Bread
Step 7: Divide the dough into 8 equal parts. Make a smooth ball from each part.
Step 8: Take one dough ball and press it into the topping mixture.
Step 9: Now, keep the topping side down on the platform. Dust with dry flour and roll using a rolling pin to make a 4-inch disc.
Cook The Missi Roti
On A Tawa Over Direct Flame
Step 10: Heat a griddle (tawa) over high heat.
Step 11: Apply a small amount of water to the top of the roti.
Step 12: Transfer the roti with the water side down on the hot tawa.
Step 13: Flip the tawa upside down and cook the roti on direct flame until brown spots appear. Keep moving the roti to cook it from all over.
Step 14: Flip the tawa again and cook the roti for another minute.
Step 15: Generously slather the ghee (not vegan) on roti and serve hot.
In An Oven
Preheat the oven to the highest temperature setting possible.
Place the rolled missi roti on a baking sheet with the topping side up.
Bake for 2-4 minutes or until it puffs up and turns golden brown. Brush generously with ghee or butter and serve hot.
Storage Suggestions
Missi roti tastes best when served hot, right off the tawa. However, if you have leftovers, store them in an airtight container at room temperature for up to 12 hours.
The leftover rotis can be refrigerated for 2-3 days.
You can also freeze these rotis. Stack the rotis with a piece of parchment paper between each, then wrap the stack in aluminum foil. Then, place the file-wrapped stack in a Ziploc bag. You can freeze these for up to a month. Place the frozen roti in the microwave and microwave for 10-12 seconds until thawed.
Reheat the rotis on a tawa or in an air fryer until hot and crispy before serving.
Some North Indian Curry Recipes We Recommend
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Missi Roti Recipe
Ingredients
For The Dough
- 1 cup chickpea flour (gram flour, besan)
- ½ cup whole wheat flour (gehu ka atta)
- ½ cup all-purpose flour (maida)
- ¼ cup cornstarch (cornflour) (optional)
- ¼ teaspoon baking powder
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 teaspoon salt
- 2 tablespoons oil
- 2 teaspoons Kasuri methi
- ½ teaspoon carom seeds (ajwain)
- ½ inch piece of ginger (grated)
- 1 teaspoon finely chopped green chilies
For The Topping
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 2 tablespoons finely chopped onions
- 2 tablespoons finely chopped cilantro (fresh coriander leaves)
- ghee or butter for applying on top (not vegan)
Instructions
Make The Dough
- Add all the dough ingredients in a large bowl or parat and mix well with your fingertips.
- Add water little by little and knead to make a soft dough.
- Cover the dough with a kitchen towel and keep aside for ½ hour.
Make The Topping
- Dry roast coriander seeds and cumin seeds until slightly browned over medium heat.
- Crush them in a mortar and pestle to make coarse powder.
- Mix this powder with chopped onions and chopped cilantro. Keep aside.
Roll The Bread
- Divide the dough into 8 equal parts. Make a smooth ball from each part.
- Take one dough ball and press it into the topping mixture.
- Now keep the topping side down on the platform. Dust with dry flour and roll using a rolling pin to make a 4-inch disc.
Cook The Roti
On A Tawa Over Direct Flame
- Heat a griddle (tawa) over high heat.
- Apply some water on the top of the roti.
- Transfer the roti with the water side down on the hot tawa.
- Flip the tawa upside down and cook the roti on direct flame until brown spots appear. Keep moving the roti to cook it from all over.
- Flip the tawa again and cook the roti for another minute.
- Slather ghee (not vegan) generously and serve hot.
In An Oven
- Preheat the oven to the highest temperature setting possible.
- Place the rolled missi roti directly on a baking sheet with the topping side up.
- Bake for about 2-4 minutes or until it puffs up and starts to turn golden brown. Brush generously with ghee or butter and serve hot.
Can i omit the cornstarch?
yes, you can.
Can it made on an induction glass stove top?
No, please use the oven method.
Looks very tempting. Haven’t made it yet. Let you know after making
Will wait for your review.
Hi, I have some silly questions. Can I do this with a cast iron skillet? When it’s time to slip, Is it messy to remove the uncooked side of the dough (so that it can face the flame)?
Hi, yes you can use a cast iron skillet. If the skillet is properly heated and the dough sticks to it nicely, it’s not messy at all.
corn flour as in makke ka atta? If not avsiable can it be substituted with anything else?
No, it’s the white cornflour.