Missi roti

 Why Taste Atlas is Wrong: The Secret to Soft, Smoky Missi Roti (HassanChef’s Master Method)

By Chef Mobasir Hassan | Updated: January 2026

Did you see the recent Taste Atlas list ranking our beloved Missi Roti among the "worst-rated" foods in the world? As a chef, I couldn't let that slide. After analyzing the top recipe methods used by food bloggers today, I realized why people fail: they are making it dry, dense, and brittle.

Missi Roti isn't a "bad" food; it’s just a misunderstood one. Today, I’m sharing my Master Method—including the "Curd-Tenderizing" secret and the "Inverted Tawa" hack—to prove that Missi Roti can be the softest, smokiest, and most flavorful bread on your table.

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What is Missi roti ?

Missi roti is a spicy flatbread of North Indian cuisines made by using whole wheat flour and chickpeas flour along with spices like chilli, coriander, ajwain and onion. It is cooked over charcoal tandoor till become crisp golden. So it can be defined as a crisp spicy flatbread made with whole wheat flour and gram flour with spices.

The Science of the Perfect Missi Roti

To beat the "worst-rated" curse, we have to look at the culinary chemistry:

1. The 1:1 Golden Ratio: While many use a 2:1 ratio (more wheat), a true professional Missi Roti uses a 1:1 ratio of Besan to Atta. This provides the perfect balance of nutty chickpea flavor and the gluten elasticity needed to prevent cracking.
2. Curd (The Game-Changer): Adding a spoonful of curd (yogurt) acts as a natural tenderizer. It breaks down the protein strands in the besan, ensuring your roti stays soft for hours rather than turning into a "brick" after cooling.
3. The Digestive Trio: We use Ajwain, Hing, and Anardana. Since Besan is a "heavy" flour, these ingredients aren't just for flavor—they are medicinal necessities that aid digestion and prevent bloating.

Ingredients required to make Missi roti

To get that authentic Dhaba-style flavor, you need these 10 essential components:

• Flours: 1 Cup Besan (Gram Flour) & 1 Cup Atta (Whole Wheat Flour).
• The Softener: 1-2 tbsp Curd (Yogurt).
• The Crunch: 1 small onion, minced extremely fine (to prevent tearing).
• The Aromatics: Kasuri Methi (crushed), Fresh Cilantro, and Ginger.
• The Spices: Anardana (crushed pomegranate seeds), Crushed Coriander Seeds, Ajwain, Hing, and Turmeric for that golden glow.
• Fat: Ghee for roasting and moisture.

Tips to make best Missi roti

• Use 1 : 1 ratio of wheat flour and gram flour.
• Use crushed coriander seeds to increase the flavour.
• Use carom seeds (ajwain) for a balanced digestion.
• Use ghee instead of butter for traditional flavour.

Steps to make the recipe

Step 1: The Flour & Spice Infusion

In a large bowl, whisk together the Besan and Atta. Add your "Expert Spices": the Ajwain, Hing, Turmeric, and the coarsely pounded Anardana. The pomegranate seeds add a hidden tangy crunch that sets this recipe apart from generic versions

Step 2. Incorporating Moisture

Add the finely chopped onions, green chilies, and Kasuri Methi. Now, add the Curd. Mix these into the flour before adding any water. This "fat-first" method coats the flour particles, ensuring internal softness.

Step 3: Kneading & The 15-Minute Rest

Slowly add water and knead into a medium-soft dough. Crucial Tip: Cover and let the dough rest for 15–20 minutes. This allows the flours to hydrate fully, making the dough much easier to roll without it sticking to your rolling pin.

Step 4: Rolling with Precision

Now divide the dough into equal parts. Dust them with some wheat flour and roll between the palm of hands to make round shaped balls.

Dust with Atta and roll into 6-inch discs. If you want the Tandoori Smokiness at home, dab one side of the roti with a little water.

Step 5: The Inverted Tawa (Ulta Tawa) Hack

1. Heat an iron tawa over medium-high heat.
2. Place the roti water-side down. It will stick to the pan.
3. Once bubbles appear, invert the entire tawa directly over the gas flame.
4. Move the tawa in a circular motion to let the Direct Flame char the edges. This replicates a charcoal tandoor perfectly!

Cook the rest of the roti like this way.

Tandoori Missi roti

Use of tandoor is very common in Punjabi households. They cook this roti in tandoor which makes it more crisp and easily digestible.

To make roti in a tandoor the dough should be little soft and smooth compare to regular chapati dough. Rotis are flatten by the palm of hands so the dough need to be soft. Ingredients remains same. The roti are roasted over medium heat charcoal fire till crisp golden.

For more Indian flat bread roti and paratha recipes

• Methi paratha recipe
• Paneer kulcha
  
• Wheat parotta
  
• Bhature recipe
  
• Rumali roti
  
• Dal Pakwan
  
• Kulcha recipe
  
• Butter Naan Recipe
  
• Onion kulcha
  
• Amritsari kulcha
  
• Aloo paratha recipe
• Paneer paratha recipe
• Gobi paratha recipe
• Tandoori roti
  

Missi Roti Recipe

★★★★★ (4.5 out of 5 stars from 15 ratings)

⏱️ Prep: 10 min | 🍳 Cook: 10 min | 🍽️ Serves: 3

By Chef Mobasir Hassan

Published: Nov 16, 2020 | Last Modified: Oct 12, 2025

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Missi roti is a popular Indian flat breads made by using whole wheat flour with chickpea flour (besan) and other herbs and spices. It is little bit spicy and can be served with dal or any other curries.

Ingredients

• 1 cup whole wheat flour (Atta)
• 1 cup Bengal gram flour (besan)
• 1 onion finely chopped
• 3 green chili finely chopped
• 1/2 inch ginger finely chopped
• 1 tablespoon crushed coriander seeds
• 1/3 tablespoon carom seeds (ajwain)
• 1/4 tablespoon turmeric powder
• 1/4 tablespoon kastoori methi 
• 1-2 tablespoon curd(yogurt)
• 1-2 tablespoon anardana (crushed pomegranates)
• 1/4 tablespoon salt or as per taste
• Small pinch of hing powder
• 1/3 cup coriander leaves finely chopped
• 2 tablespoon cooking oil
• Ghee for busting
• Water as required

Instructions

1. Take 1 cup wheat flour in a mixing bowl. Add 1 cup besan and the remaining ingredients chopped onions, chopped green chillies, ginger, coriander seeds, carom seeds, turmeric powder, kastoori methi, hing powder, coriander leaves and salt.
2. Mix everything nicely and then pour water slowly. Start to make a soft and palpable dough like chapati.
3. Grease the with 2 tablespoon cooking oil and knead again for 2 minutes. Cover and set aside for 10 min to set 
4. Divide the dough into equal parts and roll between the palm of hands to make round shaped balls. Dust them with flour while making the balls.
5. Take one dough ball and dust them with flour and roll using a roller pin.
6. Roll the dough for around 6 inch in diameter round shaped roti.
7. Heat a tawa or a pan over medium heat flame. When it become hot , place the rolled Missi roti over it.
8. When small bubbles start to rise on the surface flip it to another side and roast.
9. Apply some butter or ghee on the surface and flip again. Similarly apply butter or ghee to the other side and flip.
10. Roast the Missi roti till light brown on both sides.
11. Remove and keep in a roti basket or serve immediately. Similarly roll and  cook the rest of Missi roti.

Chef’s Tips

• Use a 1:1 ratio of besan (gram flour) and whole wheat flour for the best texture. Too much besan makes the roti dense and prone to breaking; wheat flour gives elasticity and softness.
• After kneading, rest the dough for 10–15 minutes. This allows the flours to absorb moisture evenly and makes rolling much easier without cracks.
• Incorporate a spoon of ghee, oil, or curd while kneading. This not only adds flavor but also keeps the rotis soft for longer — especially if you plan to serve them later.
• Avoid high flame — it hardens the roti’s surface before the inside cooks. Cook on medium heat, pressing gently with a cloth or spatula until golden spots appear on both sides.

📊 Nutrition (per serving)

Calories: 154 | Protein: 7g | Fat: 1g | Carbs: 30g

Additional Info

Course: Main Course
Cuisine: Indian
Cooking Method: Grilling

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