Missi Roti Recipe

With Khapli Atta For The Flakiest Texture Ever

Missi roti is a classic flatbread usually enjoyed across Punjab and North India. Flaky on the outside and soft within, these savoury missi rotis are packed with the aromatic flavour of ajwain, onion, spices, and fresh herbs. In this recipe, the combination of besan and Aashirvaad Chakki Khapli Atta not only adds extra nuttiness but also yields flatbreads rich in protein and other micronutrients. Here is the overall recipe that helps you get started and achieve the desired results without a tandoor.

Here is the list of required ingredients for missi roti made with Khapli wheat flour:

• Aashirvaad Chakki Khapli Atta: 1 cup

• Besan: 1/2 cup

• Salt: 1/2 tsp

• Ajwain: 1/4 tsp

• Hing: a pinch

• Red Chilli Powder: 1/4 tsp

• Turmeric Powder: a pinch

• Coriander Powder: 1/4 tsp

• Finely chopped onions: 2 tbsp

• Finely Chopped Green chillies: 1 small

• Chopped fresh coriander leaves: 1 tbsp

• Ghee or oil: for kneading and roasting

• Warm Water: As needed

In a large mixing bowl, combine 1 cup of Khapli atta and ½ cup of besan. Always use a 2:1 ratio of Khapli wheat flour to besan flour, as it helps in getting missi roti without losing the nutty flavour of besan. If you are new to Khapli atta, this ratio is a safer starting point that yields missi roti with a balanced structure and flavour. Additionally, it depends on how dense and nutty you want the roti, so adjust the ratio accordingly.

In the flour mix, add salt, ajwain, hing, turmeric, red chilli powder, coriander powder, finely chopped onions, finely chopped green chillies, and fresh coriander. Add one tablespoon of ghee or oil, and rub the mixture with your fingertips until it looks slightly crumbly. This will offset the extra dryness that comes from a wheat-heavier ratio and help achieve a flaky texture. Make sure the onion is finely chopped so it doesn’t tear the dough while kneading.

Khapli atta needs more water than regular wheat flour, so use lukewarm water, adding it little by little, and knead a smooth, soft dough. The amount of water required depends on the quality of flour, and for this recipe, you might need more water than a usual missi roti recipe calls for. By kneading the dough this way, it does not turn out too sticky or too hard. The aromatics release amazing flavour into the dough.

After kneading the missi roti dough, cover it with a damp cloth and let it rest for 15-20 minutes. This is because both Khapli wheat flour and besan continue to absorb water even after the dough looks ready. So it is essential to let both flours finish absorbing water and let the gluten relax. Skipping this resting time can hinder the rolling process and cause the roti to tear. So resting the dough first becomes very important here.

Once the dough is properly rested, pinch out a medium-sized ball, then roll and gently flatten it. Dust with some Khapli flour, then roll it into a slightly thick circle, like a paratha or chapati. Now, on a hot tawa, place the rolled roti and cook for a minute on a medium flame. When the base is partly cooked, flip and cook the other side. Brush with oil or ghee, then press lightly with a spatula. Further, flip again once or twice until golden spots form. Now your missi roti is ready to be served. Enjoy it with a dollop of butter, curd, or mango pickle.

Aashirvaad Chakki Khapli Atta is made from emmer wheat, an ancient grain grown in Maharashtra, northern Karnataka, and parts of Gujarat and Andhra Pradesh. It has low glycemic content and high protein and fibre content, making it a healthier alternative to modern wheat varieties. Additionally, this Khapli atta is stone-ground like the good old chakki of yesteryear, and each batch of this flour undergoes multiple quality checks before it is delivered to your home.