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Missi Roti - a Punjabi staple!

Missi roti is a Punjabi mixed flour flatbread that is a winter staple. A flavorful mix of atta and besan seasoned with spices and herbs, missi roti can be a meal unto itself and delicious served with a variety of sides and adrakwali chai.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: Indian, punjabi
Keyword: besan, missi roti
Author: Kanika Samra


  • Chakla-belan (rolling pin), Tawa (griddle)


  • 1 Cup Atta/Whole Wheat Flour
  • 1/2 Cup Besan/Gram Flour
  • 1/2 Tsp Salt
  • 1/2 Tsp Haldi/Turmeric
  • 1 Tsp Ajwain/Carom Seeds
  • 1/4 Tsp Jeera/Cumin Seeds
  • 1/4 Tsp Laal Mitch/Red Chilli Powder optional, skip if using green chillies
  • 2-3 Green Chillies finely chopped
  • 1/3 Cup Onion finely chopped
  • 5-6 Sprigs Hara Dhania/Fresh Coriander (Cilantro)
  • 1/2 inch piece Ginger finely chopped
  • 2-3 Cloves Garlic finely chopped
  • 1/2 to 3/4 Cup Water for kneading
  • 1 Tbsp Ghee for the dough (optional)
  • Oil for cooking missi roti


  • Clean and chop green chillies, garlic, ginger, coriander (cilantro), onion and any other herbs you’d like to use.
  • In a large platter or mixing bowl measure the flours. Season them and then add in all the chopped herbs and aromatics. Using a fork mix well until all greens and onion are coated in flour.
  • Knead the dough. Make a well in the center of the flour. Start with 1/4 cup water. Mix in the flour with a fork. Add another 1/4 cup and mix some more. Once flour looks crumbly starting kneading. Continue until it becomes a cohesive ball which is slightly pliable. Think play dough/clay like consistency.
  • Put a pan/tawa on medium high heat and let it warm up while you break small ball of dough. Roll it in some dry flour/palethan and then roll it out using a rolling pin into a flat disc about 4 to 5 inches across.
  • Pat off extra dry flour and place rolled roti on warm tawa/griddle. Turn the heat down to medium. Cook until dough starts changing color and you can see some bubbling. Flip and spread a few drops of oil or a little ghee. Press down with a spatula. Flip again after a minute or so. Apply oil on the second side. Cook until there is a uniform spread of brown spots and/or the roti fluffs up. Remove the cooked missi roti on to a paper towel lined plate or roti dabba.
  • Repeat this process to make as many rotis as needed. Refrigerate the remaining dough in an air tight container and use within 3 to 4 days.
  • Enjoy with a sabzi and dahi or achar and matha. Missi roti is delicious paired with a variety of dishes especially in the winter months.


  • For a crumbly and soft dough add a tablespoon of oil or ghee in step 2. This will make a khasta dough with a soft, crumbly texture that will yield soft rotis.
  • Adding too much water will make a sticky dough. But if you do accidentally add more water than you wanted to (happens all the time!), add some dry atta and continue kneading. Flatbread doughs are very forgiving.