Missi Roti

4.37 from 19 votes

Missi Roti is a spicy North Indian flatbread made with chickpea flour and spices. It is very popular in Punjab and Rajasthan, especially during winter. Use my easy recipe to make it.

Here are a few more Indian flatbread recipes you may like: Khamiri Roti, Tandoori Roti, Bakarkhani Roti, and Bajra Roti.

Missi roti served on a plate.
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Come winter, my cooking expeditions take a new height. 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 just loves this roti and prefers it over Naan or Tandoori Roti 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 chickpea flour, onions, ginger, kasuri methi, and spices. It is quite popular in Punjab and Rajasthan and is especially made in winter.

This vegan roti is also on the menu of most Indian restaurants and dhabas (Indian roadside eateries).

Use my easy recipe to make it over the direct flame stovetop or in an oven. Serve it with any Indian curry for a hearty meal.

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.

Spice Powders – Missi roti is spiced with Indian spices such as turmeric powder and red chili powder.

Others – You will also need baking powder, Kasuri 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 green chilies depending on your taste.

Topping Ingredients – This spiced flatbread is topped with onions, coriander seeds, cumin seeds, and cilantro (fresh coriander leaves).

Missi roti is slightly dry in texture and is served slathered with ghee or butter. However, you can use coconut oil for a vegan version.

How To Make Missi Roti

Make The Dough

Add the following ingredients in 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
  • ¼ teaspoon baking powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 1 teaspoon salt
  • 2 tablespoon oil
  • 2 teaspoon Kasuri methi
  • ½ teaspoon carom seeds
  • ½ inch ginger, grated
  • 1 teaspoon finely chopped green chillies
All the dough ingredients added to a large bowl.
Mixed well.

Add water little by little and knead to make a soft dough.

Soft dough made.

Cover the dough with a kitchen towel and keep aside for ½ hour.

Dough covered with a kitchen towel.

Make The Topping

Dry roast 1 tablespoon whole coriander seeds and 1 teaspoon cumin seeds until slightly browned over medium heat.

Roasted coriander and cumin seeds.

Crush them in a mortar and pestle to make coarse powder.

Powdered cumin and coriander seeds.

Mix this powder with 2 tablespoon finely chopped onions and 2 tablespoon finely chopped cilantro. Keep aside.

Ready topping.

Roll The Bread

Divide the dough into 8 equal parts. Make a smooth ball from each part.

Ball made from the dough.

Take one dough ball and press it into the topping mixture.

Ball pressed in the topping.

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.

Dough ball dusted with dry flour.
Rolled roti.

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.

Roti transferred to hot tawa and tawa flipped upside down.
Cooking roti over direct flame.

Flip the tawa again and cook the roti for another minute.

Slather ghee (not vegan) generously and serve hot.

Ready missi roti slathered with ghee.

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.

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Missi Roti is a spicy North Indian flatbread prepared with chickpea flour and spices. It is very popular in Punjab and Rajasthan and is made especially during winter. Make it using my easy recipe (vegan).
4.37 from 19 votes

Missi Roti Recipe (Spicy Chickpea Flour Flatbread)

Missi Roti is a spicy North Indian flatbread prepared with chickpea flour and spices. It is very popular in Punjab and Rajasthan and is made especially during winter. Make it using my easy recipe.
Prep: 10 minutes
Cook: 30 minutes
Resting Time: 30 minutes
Total: 1 hour 10 minutes
Servings: 4 people

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)
  • 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)
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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.

    Notes

    Missi roti is slightly dry in texture. So it is served slathered with a lot of ghee or butter. But for a vegan version, you can use coconut oil.

    Nutrition

    Calories: 333kcal, Carbohydrates: 50g, Protein: 11g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Sodium: 617mg, Potassium: 408mg, Fiber: 7g, Sugar: 4g, Vitamin A: 100IU, Vitamin C: 1mg, Calcium: 55mg, Iron: 4mg
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    4.37 from 19 votes (17 ratings without comment)

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    24 Comments

    1. 5 stars
      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)?

      1. 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.