Missi Roti is a North Indian flatbread made by mixing gram flour, besan, into wheat flour and spicing the dough, then cooking it like a roti. The honest framing is that this is the bread itself, not a filled or wrapped thing: its character comes entirely from the besan-and-spice dough, which gives it a nuttier flavor and a slightly denser, more savory bite than a plain wheat roti. It is judged on whether that gram-flour flavor comes through while the bread stays soft.
The build is a dough job. Besan is blended with whole wheat flour, then seasoned, the typical additions being ajwain, ginger, green chili, chopped onion, coriander, and salt, with water and often a little oil or ghee kneaded in to a soft dough. Because besan has no gluten, the ratio matters: too much and the dough turns crumbly and hard to roll, too little and it tastes like an ordinary roti with a hint of something. It is rolled into rounds and cooked on a hot tawa, sometimes finished over an open flame or with ghee, and pressed so it puffs and takes brown spots. A good one is soft and pliable with toasted, blistered spots, a clear roasted-gram aroma, and even seasoning throughout. The usual failures: a besan-heavy dough that cracks at the edges and bakes dense and dry; underseasoning that wastes the point of it; a cool tawa that leaves it pale and leathery instead of spotted; and too much oil so it goes greasy rather than tender. Getting the flour ratio and hydration right is the whole craft.
How it shifts is a matter of richness and what goes with it. Some cooks keep it lean with just the two flours and spice; others enrich the dough with yogurt or ghee for a softer, flakier result, and the spice load varies by household. It is usually served with yogurt, butter, pickle, or a dal, where its savory body holds up well. It belongs to the broader roti family alongside the plain wheat and other griddle breads, and that wider range deserves its own article rather than being crowded in here. On its own terms, Missi Roti is defined by gram flour worked into the wheat dough, the spices kneaded through it, and a hot tawa that delivers a soft, blistered, nutty flatbread.