Missi roti is an Indian flat bread/roti/chapati that is often prepared in Indian homes. This type of roti we mostly eat when we go out for lunch and dinner at Indian restaurants.
Missi roti is made with combining of whole wheat flour, gram flour (besan) and to enhance the taste good, you can also use fine chopped onions and dried fenugreek leaves (kasoori meithi). Instead of kasoori meithi, you can add fresh fenugreek leaves also. In this recipe, I am using dry meithi leaves.
There are many ways of making missi roti, traditionally it is made in tandoor but at home you can also make it on regular chapati tawa or flat griddle. The dough must be soft and smooth. Missi roti takes time to cook as they are little thick, so always cook missi rotis on medium flame evenly. These rotis are slightly dry. Adding ghee or butter makes them soft and easy to chew.
Missi roti is a good source of protein and nutrients. Gram flour (besan) helps lowering insulin level. Usually I make roti by adding veggies like spinach, fenugreek and sometimes leftover dal.
Serve missi roti hot with butter, kadhai paneer and mutter mushroom.
