Missi Roti: A flavourful Indian Flatbread
Missi Roti is a traditional North Indian flatbread that is both nutritious and packed with flavors. Made from a blend of whole wheat flour and gram flour (besan), this roti is further enriched with spices, herbs, and sometimes onion, making it a hearty and savory accompaniment to Indian meals. Unlike the plain roti, Missi Roti is more substantial and aromatic, owing to the addition of various spices. Its rustic charm and delightful taste make it a favorite choice for those looking to add variety to their bread options in Indian cuisine.
The versatility of Missi Roti lies in its ability to pair wonderfully with a wide array of dishes, from creamy lentils (dal) to rich curries and even as a standalone snack. The inclusion of gram flour not only enhances its nutritional profile but also imparts a distinct flavor that sets it apart from other flatbreads. Preparing Missi Roti at home allows for customization of spices and ingredients to suit individual taste preferences, making it a personal and enjoyable experience every time.
Ingredients Required for Making Missi Roti
- 1 cup whole wheat flour
- 1 cup gram flour (besan)
- 1/2 teaspoon carom seeds (ajwain)
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt, to taste
- 2 tablespoons fresh coriander leaves, finely chopped
- 1-2 green chilies, finely chopped (optional)
- 1 small onion, finely chopped (optional)
- Water, as needed to knead the dough
- Ghee or oil, for cooking
Step-wise Process of Making Missi Roti
- Dough Preparation: In a large mixing bowl, combine the whole wheat flour, gram flour, carom seeds, cumin seeds, turmeric powder, red chili powder, salt, chopped coriander leaves, green chilies, and onion (if using). Mix well to incorporate all the ingredients.
- Kneading the Dough: Gradually add water to the flour mixture and knead to form a soft, pliable dough. The dough should be smooth and not sticky. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
- Dividing the Dough: After the resting period, divide the dough into equal-sized balls, depending on the desired size of your rotis.
- Rolling the Rotis: Take each dough ball and roll it out on a lightly floured surface to a round shape, about the size of a small tortilla. If the dough sticks to the rolling pin, dust it lightly with more whole wheat flour.
- Cooking the Rotis: Heat a tawa or griddle over medium-high heat. Place the rolled-out roti on the tawa and cook until small bubbles appear on the surface. Flip the roti and cook the other side for a few seconds. Then, apply a little ghee or oil on both sides and cook until both sides are golden brown and fully cooked.
- Serving: Repeat the process with the remaining dough balls. Keep the cooked rotis covered with a cloth to keep them soft.
Number of Servings
This recipe makes about 8-10 Missi Rotis, depending on the size.
Prep Time, Cooking Time, and Total Time
- Prep Time: 30 minutes (including resting time for the dough)
- Cooking Time: 15 minutes
- Total Time: 45 minutes
Important Points to Keep in Mind
- The dough for Missi Roti should be soft but not sticky; adjust the amount of water accordingly.
- Resting the dough is crucial as it helps in rolling out the rotis more easily and makes them softer.
- Applying ghee or oil while cooking not only enhances the flavor but also helps in achieving a nice golden color.
How to Serve Missi Roti
Missi Roti is best served hot, accompanied by a dollop of butter or ghee on top. It pairs beautifully with any Indian curry, dal, or even yogurt and pickle for a simple meal. Missi Roti can also be enjoyed as a snack, with a cup of tea or coffee.
Final Thoughts
Missi Roti offers a delightful twist to the traditional flatbread, making it a flavorful and nutritious option for any meal. Its preparation is a creative process that allows for personalization, inviting you to experiment with different herbs and spices. Enjoy the rustic charm and rich flavors of Missi Roti, a testament to the diversity and richness of Indian cuisine.
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