Tandoori Missi Roti is a rustic North Indian flatbread made with a mix of gram flour (besan) and whole wheat flour, spiced gently with herbs and served hot with a dollop of ghee or butter. Traditionally cooked in a tandoor, this roti is known for its earthy flavor, crisp edges, and soft interior.
Ingredients:
- 1 cup whole wheat flour
- 1 cup gram flour (besan)
- 1 tsp grated ginger
- 2 tsp finely chopped coriander leaves
- ½ tsp red chili powder
- ½ tsp carom seeds (ajwain)
- ½ tsp salt (adjust to taste)
- 1 tbsp oil or ghee (for dough)
- Ghee or butter – for brushing
- Water – approx. ¾ cup or as required
Instructions:
- In a large mixing bowl, combine whole wheat flour and gram flour.
- Add grated ginger, chopped coriander, red chili powder, ajwain, salt, and 1 tbsp ghee or oil. Mix thoroughly.
- Slowly add water and knead into a soft, pliable dough. Cover and let it rest for 10–15 minutes.
- Preheat your tandoor, oven (at max temperature), or an inverted tawa if using a stovetop.
- Divide the dough into 6 equal portions and roll into balls.
- Roll each ball into a thick circle (approx. 5–6 inches in diameter). Ensure it’s not too thin.
- Lightly wet one side of the rolled roti with water.
- Stick the wet side onto the tandoor wall, oven surface, or inverted tawa:
- Tandoor: Stick and cook until puffed and golden-brown.
- Oven: Place on a hot tray or pizza stone at highest temperature (250°C/480°F) for 2–3 mins.
- Inverted Tawa: Stick wet side on the tawa’s inner surface and hold over flame till cooked.
- Remove carefully and brush with ghee or butter.
- Serve hot with curd, pickle, or any curry.
Nutritional Information (General):
- Calories: 170 kcal
- Carbohydrates: 25g
- Protein: 5g
- Fat: 5g
- Fiber: 4g
- Iron: 6%
- Calcium: 2%
Cooking Tips & Variations:
- Add chopped onions or kasuri methi to enhance flavor.
- For a smoky flavor, apply direct flame after baking.
- You can stuff it lightly with paneer or mashed potatoes for variation.
- Add a pinch of turmeric for a deeper color and immunity boost.
Common Mistakes & Fixes:
- Mistake: Dough is too sticky.
Fix: Add more wheat flour gradually while kneading. - Mistake: Roti not puffing.
Fix: Ensure dough is soft and roti is rolled evenly—not too thick or thin. - Mistake: Burning on one side.
Fix: Rotate or flip during oven/tandoor cooking, and monitor closely.
Chef’s Tips & Tricks:
- Let the dough rest well—it makes the rotis softer and easier to roll.
- Use warm water to knead the dough for better texture.
- Always wet one side before sticking to tandoor/tawa—it ensures perfect adhesion.
Brand Suggestions:
- Whole Wheat Flour: East End or Elephant Atta (Tesco, Asda, Indian stores)
- Besan (Gram Flour): TRS or Natco
- Ajwain & Spices: TRS or Heera
- Ghee: KTC, Patak’s, or East End
- Coriander Leaves & Ginger: Fresh from Tesco, Aldi, or local Asian stores
Equipment & Tools:
- Mixing bowl
- Rolling pin and board
- Tandoor / Oven / Tawa (inverted for stovetop method)
- Pastry brush (for ghee/butter)
- Tongs
Pairing Suggestions:
- Perfect with Punjabi dal tadka, rajma, or chana masala
- Serve with plain yogurt or boondi raita
- Add pickle and onion rings for a complete traditional meal
Allergen Information:
- Gluten: Contains wheat flour – not suitable for gluten-intolerant individuals.
- Dairy: Contains ghee – can substitute with oil for a dairy-free version.
- Nut-Free: Safe for nut allergies unless cross-contaminated.
Recipe Instructions Step by Step:
Step 1: Prepare the Dough
In a large bowl, mix whole wheat flour, besan, grated ginger, coriander, red chili powder, ajwain, and salt. Add 1 tbsp oil or ghee. Gradually add water and knead to a smooth dough. Cover and rest for 10–15 minutes.
Step 2: Preheat Cooking Surface
Set your tandoor, oven (at 250°C), or heat an inverted tawa over gas flame.
Step 3: Roll the Rotis
Divide the dough into 6 balls. Roll each into a thick roti (5–6 inches wide). Wet one side slightly with water.
Step 4: Cook the Rotis
Stick the wet side to your chosen hot surface (tandoor wall, oven tray, or tawa). Cook until puffed and browned.
Step 5: Finish & Serve
Remove using tongs. Brush with ghee or butter and serve hot with accompaniments.