Multigrain Roll
Soft, hearty flatbreads made with a blend of whole wheat, millet, sorghum, and chickpea flours. These multigrain rolls pack more fiber and nutrients than regular rotis, with a subtle nutty flavor. Perfect for everyday meals, they stay soft for hours and pair beautifully with any dal, sabzi, or curry.
For 4 servings
- mix · ~1 min
Mix the multigrain flour blend.
In a large mixing bowl, combine the atta, jowar flour, bajra flour, besan, and salt. Whisk everything together until the flours are evenly distributed.
- knead · ~15 min
Knead the dough.
1.Add 2 tsp oil to the flour mixture and rub it in with your fingertips until crumbly.2.Pour in warm water a little at a time, mixing with your hand.3.Knead for 8-10 minutes until you get a soft, smooth dough that springs back when pressed.4.Cover with a damp kitchen towel and rest for 15 minutes.TIPThe dough will feel slightly tacky at first due to the gluten-free flours. Knead patiently — it comes together. - prep · ~3 min
Divide and shape the dough balls.
After resting, knead the dough briefly for 30 seconds. Divide into 8 equal portions and roll each into a smooth ball between your palms. Flatten slightly and dust lightly with atta.
- prep · ~4 min
Roll out the multigrain rolls.
1.Take one dough ball and dip both sides lightly in dry atta.2.Roll into a 5-6 inch circle of even thickness, about 2mm thin.3.Use gentle, even pressure — the multigrain dough is slightly more delicate than plain atta dough.4.If edges crack, pinch them back together and roll again gently.TIPDon't use too much dry flour for dusting — it can make the rolls dry after cooking. - fry · ~8 min
Cook the roll on the tawa.
1.Heat a tawa over medium-high heat until hot but not smoking.2.Place the rolled dough onto the hot tawa and cook for 30-40 seconds until small bubbles appear on the surface.3.Flip and cook the other side for 30 seconds.4.Press gently with a clean kitchen towel or spatula — the roll should puff slightly.5.Flip once more and cook for another 15-20 seconds until golden brown spots appear on both sides.TIPMultigrain rolls may not puff as dramatically as plain wheat rotis — that's normal. Light golden spots mean they're done. - garnish · ~8 min
Brush with ghee and serve.
Remove the cooked roll from the tawa and immediately brush lightly with ghee on one side. Stack them in a roti basket or wrap in a clean kitchen towel to keep soft. Repeat with remaining dough balls.
TIPWrapping in a towel traps steam and keeps the rolls soft for hours.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Warm water is crucial to help the gluten-free flours bind into a pliable dough; cold water will make it crumbly.
- 2Let the dough rest for a full 15 minutes — this hydrates the millet and chickpea flours, preventing cracks during rolling.
- 3Roll gently and evenly; multigrain dough is more fragile than plain atta, so use light pressure to avoid tearing.
- 4If edges crack while rolling, simply pinch them back together and roll again — don't overwork the dough.
- 5Cook on a medium-high tawa; if the heat is too low, the rolls will dry out before browning.
- 6Multigrain rolls may puff less than regular rotis — look for small golden spots as the doneness cue instead.
- 7Stack cooked rolls in a clean kitchen towel to trap steam; this keeps them soft for hours even after cooling.
Adapt it for your goals.
Herbed
Mix 2 tbsp finely chopped fresh coriander or fenugreek leaves into the flour blend for an aromatic twist that pairs beautifully with curries.
spicedSpiced
Add 1/2 tsp each of cumin seeds and ajwain to the dry flours for a warm, digestive-friendly flavor that elevates bland meals.
high proteinHigh-protein
Replace 2 tbsp of atta with an extra 2 tbsp besan (chickpea flour) to boost protein content without altering the texture significantly.
veganVegan
Omit the ghee brush and use a neutral oil or simply serve unbrushed — the rolls stay soft on their own due to the steam-trapping method.
Why this is on our healthy list.
High in Dietary Fiber
The combination of whole wheat, sorghum, and pearl millet flours provides a substantial amount of fiber to support healthy digestion and prolonged satiety.
Rich in Plant-Based Protein
Chickpea flour (besan) and whole wheat together offer a complete protein profile, making these rolls a nourishing base for vegetarian meals.
Gluten-Free Friendly Blend
While not fully gluten-free due to atta, the high proportion of jowar, bajra, and besan reduces gluten content significantly compared to regular rotis.
Low Glycemic Impact Grains
Sorghum and millet have a lower glycemic index than refined wheat, helping to maintain steadier blood sugar levels when consumed as part of a balanced meal.
Frequently asked questions
This usually happens if the dough is too dry. Add warm water, 1 tablespoon at a time, and knead again until smooth. Resting the dough for 15 minutes also helps hydrate the flours.
