Traditionally, it is made in Chulha or tandoor, however, I am sharing a baked version of it. The texture of this bread is crispy, crunchy and with a dollop of ghee /butter, it tastes heavenly.
What Ingredients Do You Use in Making Missi Roti?
I use chickpea flour, whole wheat flour, and cornflour(Makke ka Aata) for making this flatbread. I did so many experiments with the proportions, and this was the best I could come up with. Also, I used spice powders like turmeric, red chilli, and dry mango powder besides salt. Additionally, I use carrom seeds and fresh cilantro for garnish.
What Can You Serve with Missi Roti?
You can serve any curry or dal with this missi roti; you can additionally serve it with raita and salad as well. It goes well with anything which has a curry consistency. The best idea is to dip this crispy and crunchy bread into a creamy bowl of lentils or curry to get that wholesome and heavenly experience. You can check out these recipes for dishes that go well with Missi Roti- Instant Pot Dal Makhani (Healthy Version of Traditional Dal Makhani) Dal Palak/Lentil Soup with spinach Eggplant Tikka Masala/Baingan Tikka Masala Khoya ,Matar,Makhana
Can You Store Missi Roti?
No. It tastes best when it’s just out of the oven. Since it contains gram flour and cornflour, it has a tendency to get hard after keeping for a long time. I will suggest that you set the table and put the missi roti inside the oven. It hardly takes 5-6 minutes in a pre-heated oven. It’s easy to serve immediately. If for any reason you have to store it, wrap it in a soft cotton towel and then keep it.
