There’s something about the smell of missi roti roasting on a tawa with a spoon of ghee melting into it that instantly takes me back to my grandmother’s kitchen in winter. Unlike soft wheat rotis, missi roti has a coarse, earthy bite from besan (gram flour) mixed with wheat flour, spiced with onions, ajwain, and green chilies. It’s a Punjabi winter staple, usually served with a dollop of white butter

What is Naan? Naan is a leavened, oven-baked flatbread made from refined flour (maida), yeast or baking soda, and a soft, enriched dough that usually includes yogurt or milk. Unlike roti, which is unleavened and cooked dry on a tawa, naan is meant to be soft, slightly chewy, and a little charred in spots. Traditionally slapped onto the inner wall of a blazing hot clay tandoor, where it puffs up

What is Kulcha? Kulcha is a soft, leavened flatbread made from maida, leavened with yogurt and baking soda (traditionally without commercial yeast), and often stuffed with a filling before being cooked in a tandoor or on a tawa. The dough is enriched and slightly sweet-savoury, and the surface is usually topped with butter, coriander, and sesame or nigella seeds the moment it comes off the heat. The most iconic version,

What is Makki di Roti? Makki di roti is a traditional Punjabi flatbread made purely from makki ka atta (cornmeal), without any wheat flour. Because corn flour lacks gluten, the dough is soft and slightly crumbly, and the roti is typically patted out by hand between sheets of plastic or banana leaf rather than rolled with a pin. It’s cooked slowly on a tawa until firm, then finished with a

What is Rumali Roti? Rumali roti is an ultra-thin, soft Indian flatbread made from a blend of maida and wheat flour. It is stretched and tossed by hand until it becomes paper-thin, then cooked for few seconds on an inverted, dome-shaped griddle called a tava or kadhai. Rumali Roti is typically folded into quarters or rolled up like a napkin before serving. This is the reason it is called Rumali