How to make Bayee Missi Roti - A healthy roti made out of gram flour and whole wheat flour.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Wheat flour (गेहूँ का आटा), Gram flour (besan) (बेसन)

Cuisine : Punjabi

Course : Breads

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Bayee Missi Roti Recipe Card

Bayee Missi Roti

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Bayee Missi Roti checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Bhatura with a difference, Missi Roti, Gozleme Bread, Aam Papad Parantha.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Bayee Missi Roti Recipe

  • Wheat flour 1 cup

  • Gram flour (besan) 1 cup

  • Onion 2 medium

  • Green chilli 2

  • Whole red lentils (sabut masoor) boiled 1 cup

  • Roasted coriander seeds crushed 1 teaspoon

  • Pomegranate seeds (anardana) crushed 1 teaspoon

  • Salt to taste

  • Fresh coriander leaves 2 tablespoons

  • Oil as required


Step 1

Chop the onions and green chillies finely and put into a bowl. Add the boiled lentils, crushed coriander seeds, crushed pomegranate seeds, whole wheat flour, gram flour and salt and mix well.

Step 2

Chop coriander leaves finely and add. Add water, little by little and knead into a soft dough. Let the dough rest for 10 minutes. Heat a non-stick tawa. Divide the dough into pedas.

Step 3

Roll each peda in dry flour and roll into a slightly thick roti. Place it on the hot tawa and roast. Flip it over after 1 minute and drizzle a little oil over it. Flip again and drizzle a little oil.

Step 4

Cook till both the sides are evenly golden. Serve hot with yogurt or pickles.