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Patricia M.

Traditional Indian Missi Roti

A rustic, spicy, nutty Indian flatbread combining chickpea flour, wheat flour, aromatic spices, and a toasted seed-and-herb topping.
Serve the golden-brown rotis hot with ghee, butter, or coconut oil.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 55 minutes
Servings: 4 people
Course: Indian Flatbread
Cuisine: Indian
Ingredients Equipment Method Notes

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 teaspoon baking powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 1 teaspoon salt
  • 2 tablespoons oil
  • 2 teaspoons kasuri methi
  • ½ teaspoon carom seeds ajwain
  • ½- inch piece ginger grated
  • 1 teaspoon finely chopped green chilies
  • Water as needed to knead the dough
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)
  • Coconut oil for a vegan topping

Equipment

  • Large mixing bowl or parat
  • Measuring cups and spoons
  • Rolling pin and rolling surface
  • Tawa or flat griddle
  • Mortar and pestle
  • Kitchen towel
  • Flat spatula
  • Baking sheet, if using the oven method
  • Oven, if using the oven method

Method
 

Make the Dough
  1. Combine the Dry Ingredients: Add the chickpea flour, whole wheat flour, all-purpose flour, baking powder, turmeric powder, red chili powder, salt, oil, kasuri methi, ajwain, grated ginger, and chopped green chilies to a large bowl or parat.
  2. Mix Thoroughly: Work the mixture well with your fingertips so all the ingredients and seasonings are evenly distributed; thorough mixing prevents concentrated pockets of salt or chili in the finished roti.
  3. Knead the Dough: Add water gradually while kneading until a soft dough forms; the dough should be slightly softer than regular roti dough because the besan will absorb more water as it rests.
  4. Rest the Dough: Cover the dough with a kitchen towel and let it rest for 15 minutes so the wheat gluten can relax and the besan can fully hydrate.
Prepare the Topping
  1. Toast the Seeds: Heat a dry pan over medium heat and roast the coriander seeds and cumin seeds until they become slightly browned.
  2. Crush the Seeds: Transfer the roasted seeds to a mortar and pestle and crush them into a coarse powder.
  3. Mix the Topping: Combine the coarse roasted seed mixture with the finely chopped onions and cilantro, then set aside.
Shape the Rotis
  1. Divide the Dough: Divide the rested dough into 8 equal portions and shape each portion into a smooth ball.
  2. Coat with Topping: Take one dough ball and press it into the prepared topping mixture so the topping adheres to one side.
  3. Position the Dough: Place the topped side face-down on the rolling surface and dust the dough lightly with dry flour.
  4. Roll the Roti: Roll the dough with a rolling pin into an approximately 4-inch disc, rolling evenly from the center outward and rotating it a quarter turn between strokes; keep the roti slightly thicker than a regular chapati.
Cook on a Tawa Over Direct Flame
  1. Heat the Tawa: Place a tawa over high heat and allow it to become hot.
  2. Moisten the Roti: Apply water to the upper surface of the rolled roti.
  3. Place on the Tawa: Carefully transfer the roti onto the hot tawa with the water-coated side facing down.
  4. Cook Over the Flame: Turn the tawa upside down so the roti faces the direct flame, then cook until brown spots develop, moving the roti as needed so it cooks evenly across the surface.
  5. Finish Cooking: Turn the tawa back upright and cook the roti for another 1 minute.
  6. Apply Ghee: Generously slather the hot roti with ghee and serve immediately, or use butter or coconut oil for the appropriate variation.
Cook on a Tawa Like a Regular Roti
  1. Start Cooking: Place the rolled roti on a hot tawa and cook for about 20 seconds, or until small bubbles begin appearing on the surface.
  2. Flip the Roti: Turn the roti over and brush the cooked side with ghee.
  3. Cook the First Side: Continue cooking for another 30 seconds, then flip the roti again.
  4. Encourage Puffing: Gently press around the edges with a folded kitchen towel or flat spatula as the roti cooks; it should begin puffing in places.
  5. Finish the Second Side: Brush the second side with ghee and cook for another 20–30 seconds, aiming for deep golden-brown spots on both sides rather than a pale surface.
Bake in the Oven
  1. Preheat the Oven: Preheat the oven to its highest possible temperature setting.
  2. Arrange the Roti: Place the rolled missi roti directly on a baking sheet with the topping side facing upward.
  3. Bake the Roti: Bake for approximately 2–4 minutes, or until the roti puffs up and begins turning golden brown.
  4. Finish and Serve: Brush the hot roti generously with ghee or butter, or use coconut oil for a vegan version, and serve hot.

Notes

  • Missi roti dough should be slightly softer than regular roti dough because chickpea flour absorbs water while resting.
  • Mix the dough ingredients thoroughly before adding water so the salt and spices are evenly distributed.
  • Rest the dough for 15 minutes before rolling to allow the besan to hydrate and the dough to relax.
  • Keep the rotis slightly thicker than regular chapatis for a softer, more substantial interior.
  • Toast the coriander and cumin seeds until slightly browned, then crush them coarsely for the topping.
  • The roti is naturally somewhat dry in texture, so it is traditionally served generously coated with ghee or butter.
  • For a vegan version, replace the ghee or butter with coconut oil.
  • When cooking on a tawa, look for deep golden-brown spots rather than simply a pale cooked surface.
  • Serve missi roti hot for the best texture and flavor.