Tandoori Missi Roti | Wheat Flour Flatbread
Spiced Indian flatbread made with gram and whole wheat flours, cooked on a griddle or in an oven.
A savory Indian flatbread made with a blend of gram flour and whole wheat flour, spiced with onions and herbs, cooked on a hot griddle or in an oven.
Missi Roti is a savory Indian flatbread, distinct from plain rotis because it's made with a blend of gram flour (besan) and whole wheat flour (atta). It's typically spiced with finely chopped onions, green chilies, and a mix of common Indian spices like cumin, coriander, and carom seeds. The result is a hearty, earthy bread with a pleasant texture and a gentle warmth from the spices.
Traditionally, Missi Roti is cooked in a tandoor, giving it a slightly smoky flavor and crisp edges. At home, you can achieve a similar effect using a very hot griddle or by baking it in a hot oven. It pairs wonderfully with rich curries, a simple dal, or even just a dollop of yogurt and a pickle.
🧂 Ingredients
- 1 cup gram flour (besan)
- 1/2 cup whole wheat flour (atta)
- 1/4 cup finely chopped red onion
- 1-2 green chilies, finely chopped (adjust to your preference)
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder (optional)
- 1/2 teaspoon carom seeds (ajwain)
- 1 teaspoon dried fenugreek leaves (kasoori methi), crushed
- 1/2 teaspoon salt, or to taste
- 1 tablespoon ghee or cooking oil, plus more for cooking
- Water, as needed to knead the dough
🖼️ Ingredients Infographic
📝 Ingredient Notes
You can adjust the ratio of gram flour to whole wheat flour; a higher gram flour content makes the rotis denser. For a softer roti, you can add a tablespoon of plain yogurt to the dough mixture. Fresh corainder can be added for extra flavor.
✨ Optional Ingredients
- Ghee or butter, for brushing
- Fresh cilantro, chopped, for garnish
👩🍳 Instructions
- In a large mixing bowl, combine the gram flour, whole wheat flour, finely chopped onion, green chili, ginger, and all the dry spices (cumin powder, coriander powder, turmeric powder, red chili powder, carom seeds, kasoori methi, and salt). Mix well to distribute the spices evenly.
- Add the ghee or oil to the flour mixture and rub it in with your fingertips until the mixture resembles coarse crumbs. This helps make the rotis soft.
- Gradually add water, a little at a time, and bring the mixture together to form a firm but pliable dough. Be careful not to add too much water; the dough should not be sticky.
- Knead the dough for about 5-7 minutes until it’s smooth. Cover the bowl with a damp cloth and let the dough rest for at least 15-20 minutes. This allows the flours to hydrate and makes the dough easier to roll.
- Divide the rested dough into 8-10 equal portions. Roll each portion into a smooth ball.
- Heat a griddle (tawa) or a heavy-bottomed pan over medium-high heat until it’s very hot. If using an oven, preheat it to 450°F (230°C) with a baking sheet inside.
- Lightly flour your work surface and a dough ball. Roll out each ball into a round flatbread, about 6-7 inches in diameter and slightly thicker than a regular roti. You can sprinkle a little more flour if needed to prevent sticking.
- Griddle Method: Place a rolled roti onto the hot griddle. Cook for about 1-2 minutes until you see small bubbles forming on the surface and the underside has light brown spots. Flip the roti and cook the other side for another 1-2 minutes until it’s cooked through and has darker brown spots. You can press gently with a clean cloth to help it cook evenly.
- Oven Method: Carefully place the rolled rotis onto the preheated hot baking sheet. Bake for 3-5 minutes, flipping once, until they are lightly puffed and have golden-brown spots.
- Once cooked, remove the Missi Roti from the griddle or oven. Brush lightly with ghee or butter, if desired. Serve hot.
🧾 Steps Infographic
💡 Cooking Tips
- Do not over-knead the dough after adding water, as this can make the rotis tough.
- Ensure your griddle or oven is very hot before cooking the rotis; high heat helps them puff up and cook quickly.
- If the dough feels too dry, add water a teaspoon at a time. If too sticky, add a little more whole wheat flour.
🛠️ Common Mistakes & Fixes
- Dough is too sticky: Add a tablespoon of whole wheat flour and knead it in until the dough is manageable.
- Dough is too dry and crumbly: Add water, a teaspoon at a time, and knead until the dough comes together.
- Rotis are hard or stiff: This can happen if the dough was over-kneaded, not rested enough, or cooked on too low heat for too long. Ensure the griddle is hot and cook quickly.
- Rotis are not puffing: Make sure the griddle is hot enough and the rotis are rolled evenly. Pressing gently with a cloth can help.
⭐ Chef’s Tips
Try adding other finely grated vegetables to the dough, such as radish (mooli), spinach, or fresh fenugreek leaves (methi). You can also vary the spices, adding a pinch of garam masala or dried mango powder (amchur) for a different flavor.
🍳 Equipment & Tools
Mixing bowl, rolling pin, griddle (tawa) or heavy-bottomed pan (or baking sheet), tongs.
🍽️ Pairing Suggestions
Dal Makhani, Chana Masala, Paneer Butter Masala, Raita, plain yogurt, mango pickle, or any vegetable curry.
⚠️ Allergen Info
Contains wheat, gram flour (chickpea flour). May contain dairy if ghee is used.