Missi roti is a Rajasthani bread characterised by its yellow colour. This bread is unique in taste as it incorporates the flavours of gram (besan) flour, butter, cumin and coriander seeds.


  • 1 ½ cups sifted gram flour
  • 1 cup whole wheat flour
  • ½ cup refined flour
  • 1 cup boiled water
  • ½ teaspoon turmeric (haldi) powder
  • ½ teaspoon coriander (dhania) seeds
  • ½ teaspoon cumin (jeera) seeds
  • ½  teaspoon  carom (ajwain) seeds
  • Salt
  • 1 teaspoon ghee
  • 1 teaspoon dried fenugreek (methi) leaves


  1. In a medium-sized pan, add in the cumin, coriander and carom seeds.
  2. Dry fry the seeds until they turn a slight golden colour and a rich aroma emerges.
  3. Remove the seeds from the stove top and grind them in a blender. The seeds should resemble a fine powder.
  4. In a large mixing bowl, combine together the gram, whole wheat and refined flour.
  5. Stir in the salt, turmeric, fenugreek leaves and the powdered mixture.
  6. Add in the ghee and mix until the mixture resembles breadcrumbs.
  7. Add enough water to form a dough.
  8. Break off portions of the dough and roll out into medium sized circles (roti).
  9. Each roti should be 2-3mm in thickness.
  10. Toast each roti in a non-stick frying pan or tawa.
  11. Smear a little butter on the roti and turn it over. The roti should be turned over 3 times.

Serve the roti hot with curry or on its own as a light snack.