Missi roti
Vegetarian
मिस्सी रोटी · missi roti
A rustic, spiced flatbread of chickpea and wheat flours with onion, chilli, ajwain and dried fenugreek, cooked on a tawa and brushed with ghee. Hearty enough to eat with just yogurt and pickle.
Missi roti is a Punjabi bread from India, ready in about 55 minutes and made with chickpea flour and whole-wheat flour. It serves 6 and is rated easy to cook.
No licensed photograph of this dish yet.
- Prep
- 15 min
- Cook
- 20 min
- Rest
- 20 min
- Total
- 55 min
- Serves
- 6
- Level
- Easy
- Calories
- 216
Ingredients
Dough
For dusting
For cooking
Method
Step 1
Combine both flours with the onion (opens in a new tab), chilli, coriander, kasuri methi (opens in a new tab), ajwain (opens in a new tab) (rubbed between your palms), turmeric (opens in a new tab), chilli powder, salt and ghee (opens in a new tab). Add water a little at a time and knead to a soft but not sticky dough. Cover and rest 20 minutes.
How it looks · Photo: Klaus Nielsen on Pexels Step 2
Divide into 6 balls and roll each, well dusted, into a 15 cm round about 3 mm thick. Besan (opens in a new tab) dough is short and may crack at the edges — pinch cracks closed.
Step 3
Cook on a tawa over medium heat for about 1 minute per side until brown-spotted, then brush both sides with ghee (opens in a new tab) and press until crisp at the edges, another minute.
How it looks · Photo: Muhammad Khawar Nazir on Pexels
About this dish
- Origin
- Punjab and Rajasthan, India · Commonly attributedAlso popular in PakistanMore food from India
- Dish
- Breakfast · Lunch · Dinner · Breads & flatbreads
- Cooking method
- Pan-fried
- Taste
- savoury, nutty, spicy (chilli heat), aromatic / warmly spiced
- Diet
- Vegetarian (lacto-ovo) · No nut ingredientsWith the listed swaps: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
All labels
Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free - Good for
- Everyday · Budget-friendly
- Cook more with
- Chickpea flour · Whole-wheat flour · Onion · Green chilli · Coriander leaves · Dried fenugreek leaves
- Techniques
- Pan-frying · Kneading
Allergens
- Contains, can be adapted: Milkfrom ghee
- Contains: Wheatfrom whole-wheat flour
- Contains: Glutenfrom whole-wheat flour
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
216 kcal per serving
Estimated1 serving ≈ 78 g · recipe makes 6
Where the energy comes from
- Protein 14%
- Carbohydrate 51%
- Fat 35%
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Energy | 216 kcal | 276 kcal |
| Protein | 7.6 g | 9.7 g |
| Carbohydrate | 28.5 g | 36.4 g |
| Net carbohydrate | 23.7 g | 30.2 g |
| Sugars | 2.7 g | 3.5 g |
| Added sugars | 0 g | 0 g |
| Fibre | 4.8 g | 6.2 g |
| Fat | 8.6 g | 11 g |
| Saturated fat | 4.4 g | 5.6 g |
| Trans fat | — | — |
| Cholesterol | 17 mg | 22 mg |
| Sodium | 307 mg | 391 mg |
| Salt equivalent | 0.8 g | 1 g |
Vitamins & minerals per serving
- Potassium
- 282 mg
- Calcium
- 24 mg
- Iron
- 2 mg
- Magnesium
- 66 mg
- Vitamin A (RAE)
- 66 µg
- Vitamin C
- 4 mg
- Vitamin D
- 0 µg
- Vitamin B12
- 0 µg
- Folate (DFE)
- 100 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- Not counted (tiny amounts or “to taste”): ajwain.
- Dried fenugreek leaves: Fenugreek seed (FDC 171324) used as a stand-in for dried leaves; used in pinches.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Chop the onion very fine: large pieces tear the roti when rolling.
Common mistakes
- Cooking on high heat: chickpea flour scorches before the roti cooks through.
Serve with
- Serve with yogurt or raita, white butter, lassi and mango or lime pickle.
Storage
- Keeps 1 day wrapped; the dough does not keep well because the onion weeps.
Reheating
- Warm on a tawa for 30 seconds a side.
Variations
- Tandoori missi roti: Thicker missi roti slapped on the tawa and finished over a flame like tandoori roti.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Sauces, chutneys & dips for this dish
Recipe DNA
How this dish is built
Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
Baker’s notes
Customise in Bread & BakeryTimeline and readiness cues
Mix and knead · about 35 min
Knead until smooth and soft; it should feel like an earlobe.
Rest · about 20 min
Covered so it doesn't dry out; relaxed dough rolls and shapes without springing back.
- Start to finish: about 55 min. Times are a guide — warmth changes everything; follow the cues.
If something goes wrong
Pale crust
Likely causes
- Oven too cool
- Too little sugar or no milk/egg for browning
- Over-fermented (yeast ate the sugars)
What to do
- Check the oven with a thermometer
- Brush with egg wash or milk
- Shorten the fermentation
Burnt bottom
Likely causes
- Tray too close to the heat
- Dark tray absorbs more heat
- Too much sugar in the dough
What to do
- Bake on the middle shelf
- Double up trays or use a light-coloured one
- Lower the temperature 10–15 °C and bake a little longer
Tough or chewy flatbread
Likely causes
- Dough too stiff
- Not rested
- Cooked too slowly on too cool a pan
What to do
- Add water until the dough is soft and slightly tacky
- Rest 20–30 minutes covered so the gluten relaxes
- Cook on a very hot tawa or pan — quickly
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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