Ancient Indian millets like finger millet contain 10x more calcium than wheat—that's why traditional rotis prevented bone disease.
Multigrain Roti
Transform your everyday wheat roti into a nutritious powerhouse with this delightful multigrain version! Packed with fiber-rich flours like oats and barley, and a sprinkle of seeds for an extra crunch, this roti not only elevates your meals but also fuels your body. Dive into the goodness and watch your energy soar!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- Ghee – to apply on roti
🫙Pantry Staples(7)
- Wheat Flour – 2 kg (40%) (16 cup)
- Black Chana Flour – 1 kg (20%) (8 cup)
- Ragi Flour – 0.5 kg (10%) (4 cup)
- Jowar (Sorghum) Flour – 0.5 kg (10%) (4 cup)
- Bajra (Pearl Millet) Flour – 0.5 kg (10%) (4 cup)
- Soya Bean Flour – 0.5 kg (10%) (4 cup)
- 2 cup Multi grain flour (250 g)
🧂Spices & Seasonings(1)
- Salt – as needed
📦Other(2)
- 1/2 tsp Ajwain (Carom Seeds) (2.5 ml)
- Little Curd – optional, for extra soft rotioptional
👨🍳 Instructions
- 1
Mix all the flours together in a bowl.
- 2
Add salt, ajwain, and optional curd to the flour mixture.
- 3
Gradually add water and knead to form a soft dough.
- 4
Divide the dough into small balls and roll them out into flat discs.
- 5
Cook on a hot griddle until both sides are golden brown, applying ghee as needed.
💡 Pro Tips
- ✓Knead multigrain dough for 8-10 minutes until it passes the windowpane test - the gluten network must be well-developed to prevent cracking when rolling due to varying protein content in different flours.technique8-10 minutes
- ✓Rest the kneaded dough for 20-30 minutes covered with damp cloth so gluten relaxes and flour particles fully hydrate, making rolling 60% easier without tearing.timing20-30 minutes
- ✓Heat your griddle to 400-425°F (medium-high) - too low and rotis become tough from moisture loss, too high and they burn before cooking through the dense multigrain center.equipment400-425°F
- ✓Add 1-2 tablespoons of curd or yogurt to the dough for every 2 cups flour - the lactic acid tenderizes tougher multigrain fibers and improves shelf life by 24-48 hours.ingredient1-2 tbsp per 2 cups flour
- ✓Roll rotis to exactly 1/8 inch thickness using a measuring guide - thicker rotis won't cook evenly through dense multigrain layers, thinner ones tear due to varying fiber strengths.technique1/8 inch thickness
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Ancient Indian millets like finger millet contain 10x more calcium than wheat—that's why traditional rotis prevented bone disease.
Multigrain Roti
Transform your everyday wheat roti into a nutritious powerhouse with this delightful multigrain version! Packed with fiber-rich flours like oats and barley, and a sprinkle of seeds for an extra crunch, this roti not only elevates your meals but also fuels your body. Dive into the goodness and watch your energy soar!
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- Ghee – to apply on roti
🫙Pantry Staples(7)
- Wheat Flour – 2 kg (40%) (16 cup)
- Black Chana Flour – 1 kg (20%) (8 cup)
- Ragi Flour – 0.5 kg (10%) (4 cup)
- Jowar (Sorghum) Flour – 0.5 kg (10%) (4 cup)
- Bajra (Pearl Millet) Flour – 0.5 kg (10%) (4 cup)
- Soya Bean Flour – 0.5 kg (10%) (4 cup)
- 2 cup Multi grain flour (250 g)
🧂Spices & Seasonings(1)
- Salt – as needed
📦Other(2)
- 1/2 tsp Ajwain (Carom Seeds) (2.5 ml)
- Little Curd – optional, for extra soft rotioptional
👨🍳 Instructions
- 1
Mix all the flours together in a bowl.
- 2
Add salt, ajwain, and optional curd to the flour mixture.
- 3
Gradually add water and knead to form a soft dough.
- 4
Divide the dough into small balls and roll them out into flat discs.
- 5
Cook on a hot griddle until both sides are golden brown, applying ghee as needed.
💡 Pro Tips
- ✓Knead multigrain dough for 8-10 minutes until it passes the windowpane test - the gluten network must be well-developed to prevent cracking when rolling due to varying protein content in different flours.technique8-10 minutes
- ✓Rest the kneaded dough for 20-30 minutes covered with damp cloth so gluten relaxes and flour particles fully hydrate, making rolling 60% easier without tearing.timing20-30 minutes
- ✓Heat your griddle to 400-425°F (medium-high) - too low and rotis become tough from moisture loss, too high and they burn before cooking through the dense multigrain center.equipment400-425°F
- ✓Add 1-2 tablespoons of curd or yogurt to the dough for every 2 cups flour - the lactic acid tenderizes tougher multigrain fibers and improves shelf life by 24-48 hours.ingredient1-2 tbsp per 2 cups flour
- ✓Roll rotis to exactly 1/8 inch thickness using a measuring guide - thicker rotis won't cook evenly through dense multigrain layers, thinner ones tear due to varying fiber strengths.technique1/8 inch thickness