Missi Roti – Unleavened Spiced Flat Bread Recipe
Missi Roti is a popular North Indian flatbread made with a blend of whole wheat flour (atta) and gram flour (besan). It is mildly spiced and packed with flavors from fresh herbs and a mix of Indian spices, making it a delicious and nutritious accompaniment to any meal. This unleavened bread is typically served with curries, pickles, or yogurt and is a staple in vegetarian households. Here’s a complete recipe with a step-by-step guide to making soft and flavorful Missi Roti at home.
Dish Name
Missi Roti – Unleavened Spiced Flat Bread
Description
Missi Roti is an unleavened Indian flatbread, mildly spiced and infused with the goodness of gram flour, whole wheat flour, and a host of aromatic spices and fresh herbs. It is a wholesome and delicious bread that pairs perfectly with curries, yogurt, and pickles.
Nutritional Information
| Nutrient | Amount per Serving (1 Roti) |
|---|---|
| Calories | 120 kcal |
| Protein | 5 g |
| Carbohydrates | 20 g |
| Fat | 3 g |
| Fiber | 3 g |
| Sodium | 120 mg |
| Cholesterol | 0 mg |
(Values are approximate and may vary depending on ingredients used.)
Ingredients
| Ingredients | Quantity |
|---|---|
| Gram flour (besan) | 120g |
| Whole wheat flour (atta) | 120g |
| Onion, finely chopped | 1 medium |
| Green chili, finely chopped | 1 |
| Yogurt (plain) | 2 tbsp |
| Carom seeds (ajwain) | ¼ tsp |
| Turmeric powder | ¼ tsp |
| Kashmiri red chili powder | ½ tsp |
| Garam masala | 1 tsp |
| Amchoor powder (dry mango powder) | ¼ tsp |
| Fenugreek leaves (methi), fresh or dried | 2 tbsp |
| Fresh coriander leaves, chopped | 2 tbsp |
| Ghee or rapeseed oil | 2 tsp |
| Salt | To taste |
| Water or milk (if required for kneading) | As needed |
Step-by-Step Instructions
1. Prepare the Dough:
- In a large mixing bowl, combine the gram flour, whole wheat flour, finely chopped onion, chopped green chili, carom seeds, yogurt, amchoor powder, turmeric powder, Kashmiri red chili powder, garam masala, fenugreek leaves, coriander leaves, ghee or oil, and salt.
- Mix all the ingredients well with your hands to form a coarse mixture.
- Slowly add water or milk, a little at a time, to bind the ingredients into a dough. The dough should be soft and smooth. It might be a bit stickier than regular wheat dough due to the gram flour.
- Cover the dough with a tea towel and allow it to rest for about 10 minutes to relax the gluten.
2. Knead and Divide the Dough:
- After resting, grease your hands with a bit of oil and knead the dough once more to make it smooth.
- Divide the dough into 8 equal portions, rolling each portion into a smooth ball.
3. Roll the Rotis:
- Heat a tava (Indian griddle), frying pan, or flat skillet over medium heat.
- Take a plate with a small amount of flour for dusting the dough balls.
- Take one dough ball, flatten it slightly, and coat it with flour on both sides.
- Using a rolling pin, gently roll out the dough into a round shape, about 5-6 inches in diameter. The roti should be slightly thicker than a regular chapati or roti.
4. Cook the Rotis:
- Once the tava is hot, place one rolled roti on the pan.
- Cook it for 30 seconds to 1 minute on one side, or until you see small bubbles forming on the surface.
- Flip the roti and reduce the heat to low.
- Apply a small amount of ghee or oil on the top surface using a spoon and cook for about another 1 minute.
- Flip the roti again, increase the heat slightly, and spread a little more ghee or oil on the second side.
- Continue cooking for 30-40 seconds, flipping the roti a couple of times until it develops even golden-brown spots on both sides and is cooked through.
- Remove the cooked roti from the pan and place it on a plate lined with kitchen paper to absorb any excess oil or ghee.
5. Serve the Missi Roti:
- Repeat the process with the remaining dough balls.
- Serve the hot and fragrant Missi Roti immediately, with accompaniments like curd, pickle, or a favorite curry.
Pro Tips for the Perfect Missi Roti:
- Resting the dough: Letting the dough rest for a few minutes helps in making it more pliable and easy to roll.
- Adjusting consistency: If the dough feels too sticky, dust it with some dry flour. If it’s too dry, add a few drops of water or milk and knead again.
- Cooking time: Keep an eye on the rotis while cooking. They may puff up slightly, but don’t press them down as this could release the steam, making them less soft.
- Using ghee: For a more traditional flavor, use ghee while cooking the rotis. It adds richness and aroma to the bread.
Serving Suggestions:
- Missi Roti is a wonderful companion for a variety of Indian dishes like dal, vegetable curries, and paneer dishes.
- Serve it with a dollop of butter or ghee on top, along with a side of curd or raita for a complete meal.
- For a tangy twist, pair it with mango pickle or achar.
This Missi Roti recipe not only brings the authentic taste of North Indian kitchens to your home but also provides a wholesome, nutritious meal that is easy to make and delightful to eat. Whether you’re cooking for a family dinner or just craving something traditional, these golden-brown, spiced flatbreads are sure to impress!
