Missi Roti Recipe (Punjabi Besan & Atta Flatbread)

This missi roti recipe turns out soft, golden, and full of flavor every single time. Made with whole wheat flour and besan (gram flour), seasoned with green chilies, ajwain, and kasuri methi, these Punjabi flatbreads pair with everything from creamy dals to a spoon of yogurt and pickle.

I am also sharing the exact besan-to-atta ratio my mother swears by, the trick to keep the dough from cracking at the edges, and how to get that smoky, dhaba-style finish on a regular stovetop tawa.

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

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.

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).

What Is Missi Roti?

Missi roti is a North Indian unleavened flatbread made by mixing whole wheat flour (atta) with chickpea flour (besan), seasoning the dough with green chilies, ajwain, and warming spices, then cooking it on a tawa or directly over flame until golden brown.

The word missi comes from missa, meaning “mixed” in Punjabi, a nod to the blended flours.

How To Make Missi Roti

Make The Dough

Step 1: Add the following ingredients to a large bowl or parat.

• 1 cup chickpea flour
• ½ cup whole wheat flour
• ½ cup all-purpose flour
• ¼ teaspoon baking powder
• ½ teaspoon turmeric powder
• ½ teaspoon red chili 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 chilies

Step 2: Mix well with your fingertips.

Step 3: Add water little by little and knead to make a soft dough.

Step 4: Cover the dough with a kitchen towel and keep it aside for 15 minutes. The wheat gluten relaxes, the besan hydrates fully, and the spices bloom into the dough.

Make The Topping

Step 5: Dry roast 1 tablespoon of whole coriander seeds and 1 teaspoon of cumin seeds until slightly browned over medium heat.

Step 6: Crush them in a mortar and pestle to make coarse powder.

Step 7: Mix this powder with 2 tablespoons of finely chopped onions and 2 tablespoons of finely chopped cilantro. Keep aside.

Roll The Bread

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

Step 9: Take one dough ball and press it into the topping mixture.

Step 10: Now, keep the topping side down on the platform and dust with dry flour.

Step 11: Roll using a rolling pin to make a 4-inch disc. Roll evenly from the center outward, rotating a quarter turn between strokes. Keep the rotis slightly thicker than a regular chapati. Thin missi rotis dry out fast and lose their pillowy interior.

Cook The Missi Roti

On A Tawa Over Direct Flame

Step 12: Heat a griddle (tawa) over high heat. Apply a small amount of water to the top of the roti. Transfer the roti, water side down, onto the hot tawa.

Step 13: Flip the tawa upside down and cook the roti on direct flame until brown spots appear. Keep turning the roti to cook it evenly.

Step 14: Flip the tawa again and cook the roti for another minute. Generously slather the ghee (not vegan) on roti and serve hot.

On A Tawa Like Normal Roti

• Place the rolled roti on the hot tawa. Wait about 20 seconds until small bubbles appear on the surface. Flip it.
• Brush the cooked side with ghee. Cook for another 30 seconds, then flip again. Press the edges gently with a folded kitchen towel or a flat spatula. The roti will start puffing in places.
• Brush ghee on the second side and cook for another 20 to 30 seconds. You want deep golden brown spots on both sides, not just light color.

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.

Common Problems And Fixes

• My missi roti turned out hard. The dough was too dry, or you cooked it on a low flame for too long. Knead softer next time and keep the heat medium-high.
• The edges keep cracking. Too much besan, not enough rest. Stick to the 1:1 ratio.
• It tastes raw and bitter. Your besan is old. Always buy small packs and store besan in an airtight jar in the fridge.
• No brown spots even after a long cook. The tawa is not hot enough. Heat it for a full 3 minutes before placing the first roti.

Variations

• Methi missi roti: Add ½ cup finely chopped fresh methi leaves to the dough.
• Palak missi roti: Add ¼ cup blanched, finely chopped spinach to the dough.
• Stuffed missi paratha: Roll thinner, stuff with spiced potato filling, and cook like a paratha.
• Bajra missi roti: Swap half the atta for pearl millet flour for a winter-friendly version.

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.