Missi Roti

Gram flour and wheat flatbread — besan (chickpea flour) blended with atta (whole wheat) in a roughly equal ratio, seasoned with ajwain, fenugreek leaves, red chilli, and cumin, kneaded into a firm dough and rolled into thick rounds cooked on a tawa with a smear of ghee or mustard oil. The besan gives the roti a denser texture, a pronounced nuttiness, and a slightly crumbled interior compared to plain wheat roti. Highly nourishing and protein-rich — the everyday flatbread in Dogra, Punjabi, and Haryanvi homes alongside dal.