Missi Rotis
Missi rotis are flavour-packed unleavened breads from Northern India, made with gram flour milled from chana dhal. The pulse flour gives them a savoury, slightly nutty backbone that plain wheat rotis lack, and the chopped onion, chilli and turmeric pull them firmly into the territory of a meal in their own right.
Overview
A Punjabi-style flatbread built on a half-and-half mix of gram (chickpea) flour and wholemeal flour, kneaded with chopped chilli, onion, fresh coriander and turmeric. The result is a thicker, rougher roti than its plain wheat counterpart, with a savoury flavour that works as well alongside a curry as it does on its own with yoghurt.
Ingredients
Dough
- 115 g gram flour
- 115 g wholemeal flour
- 1 fresh green chilli (de-seeded and chopped)
- ½ onion (very finely chopped)
- 1 tablespoon coriander (freshly chopped)
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- 1 tablespoon melted butter (for the dough)
- 120 ml lukewarm water (an extra 30 ml may be needed if the dough is firm)
To finish
- 2 tablespoons melted butter (for cooking)
Method
Stage 1 - Make the dough
- In a large bowl, combine the gram flour, wholemeal flour, chopped chilli, onion and coriander with the turmeric and salt.
- Stir in 1 tablespoon of the melted butter.
- Mix in enough lukewarm water to form a pliable, soft dough.
Stage 2 - Rest and divide
- Turn the dough onto a lightly floured surface and knead until smooth.
- Place in a lightly oiled bowl, cover with cling film and rest for 1 hour.
- Pre-heat the oven to a low 100°C.
- Transfer the rested dough to a lightly floured surface and divide into 4 equal pieces.
- Shape each piece into a ball, then roll out into a thick round about 15 cm in diameter.
Stage 3 - Cook
- Heat a griddle pan over medium heat for a few minutes.
- Brush both sides of one roti with a little melted butter and place on the griddle.
- Cook for about 2 minutes, turning after 1 minute.
- Brush again with melted butter, slide onto a plate and keep warm in the low oven.
- Cook the remaining rotis the same way.
Notes
- Gram flour matters: Real chana-dhal gram flour (besan) carries the savoury, slightly bitter note that defines missi roti; chickpea flour from larger chickpeas tastes blander.
- Onion fineness: The onion needs to be chopped almost to a paste; visible chunks tear the dough as it rolls and create holes that crack on the griddle.
- Resting the dough: A full hour gives the gram flour time to hydrate; rotis rolled too soon split and stay raw in the centre.
- Thicker than a roti: Missi rotis are deliberately rolled thicker than plain rotis so they hold up to the inclusions; don't try to roll them paper-thin.
Serving
Serve with: A simple dal, a yoghurt raita, or a sweet pickle to balance the savoury bread. Garnish with: An extra brush of melted butter or ghee just before serving.
Storage
- Best eaten straight off the griddle.
- Wrap leftovers in a tea towel and reheat briefly on a hot pan; microwaving turns them rubbery.
- The seasoned dough doesn't keep well, the onion weeps overnight and the texture suffers; mix only what you'll cook.
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