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Missi Roti

Name: Missi Roti
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: punjabi
Ingredients: 1 cup whole wheat flour; 1 cup chickpea flour; 1 pcs onion (small, finely chopped); 1 pcs green chili (finely chopped); 2 tbsp coriander leaves (finely chopped); 0.5 tsp carom seeds; 1 pinch red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp salt; 2 tsp ghee (for cooking the rotis); 0.75 cup water (for kneading, use as needed)

RATING

4.6/5(95)

TASTE SCORE

8/10

Rustic Punjabi flatbread made with whole wheat flour, chickpea flour, onions, and gentle spices. These hearty rotis cook up soft with lightly crisp spots and pair beautifully with sabzi, curd, or pickle.

PREP

20m

COOK

20m

SERVES

1 PIECE

225 cal

SERVINGS

METHOD · 7 STEPS

mix · ~3 min
Mix the flours and seasonings.
1.Add whole wheat flour and chickpea flour to a wide bowl.
2.Add onion, green chili, coriander leaves, carom seeds, coriander powder, red chili powder, turmeric powder, and salt.
3.Mix everything well so the onion and spices are evenly spread through the flour.
knead · ~5 min
Knead the dough.
Add water little by little and knead into a soft, slightly firm dough. The onion will release some moisture, so avoid adding all the water at once.
rest · ~10 min
Rest the dough.
Cover the dough and let it rest for 10 minutes so the flours hydrate and the dough becomes easier to roll.
prep · ~3 min
Divide and shape the dough.
1.Divide the dough into 4 equal portions.
2.Shape each portion into a smooth ball.
3.Flatten one ball lightly and dust it with a little whole wheat flour if needed.
assemble · ~5 min
Roll the rotis.
Roll each dough ball into a medium-thick roti, about 5 to 6 inches wide. Press gently while rolling so the dough does not crack at the edges.
fry · ~8 min
Cook the missi rotis on a hot tawa.
1.Heat a tawa over medium heat.
2.Place one rolled roti on the hot tawa and cook until small bubbles appear and the color changes slightly.
3.Flip it and cook the second side for about 30 to 40 seconds.
4.Spread a little ghee on both sides and cook, pressing gently, until golden spots appear and the roti is cooked through.
serve
Serve the missi rotis hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Finely chop the onion and squeeze out excess juice only if your dough turns sticky while kneading.
2
Add water slowly because besan and onion moisture can make the dough looser after a few minutes.
3
Resting the dough for 10 minutes helps the chickpea flour hydrate, making the rotis less prone to cracking.
4
Roll these slightly thicker than plain roti so the onion bits stay embedded and the bread cooks evenly.
5
Cook on medium heat, not high, so the besan cooks through before the outside develops dark spots.
6
Press the edges gently with a spatula after flipping to help any thicker parts puff and cook through.
7
Keep cooked missi rotis wrapped in a clean cloth so they stay soft until serving.