Multigrain Roti
Enjoy soft, wholesome flatbreads made from a blend of whole wheat, jowar, and ragi flour. These nutritious rotis are perfect for scooping up curries and dals, adding extra fiber and flavor to your daily meals.
For 4 servings
- mix
Combine the dry ingredients.
In a large mixing bowl, whisk together the whole wheat flour, jowar flour, ragi flour, carom seeds, turmeric powder, and salt. Make sure they are well combined.
TIPMixing the flours evenly ensures a consistent texture in every roti. - knead
Knead the dough.
1.Add the vegetable oil to the flour mixture.2.Gradually pour in lukewarm water while mixing with your fingers to form a dough.3.Knead for 5-7 minutes on a lightly floured surface until the dough is soft and pliable, but not sticky.4.Cover the dough with a damp cloth.TIPThe amount of water may vary slightly depending on the flour. Add it slowly to avoid a sticky dough. - rest
Rest the dough.
Let the dough rest for at least 10 minutes. This helps the gluten relax and makes the rotis softer and easier to roll.
- prep
Divide and roll the dough.
1.After resting, knead the dough again for a minute.2.Divide it into 8 equal-sized balls.3.Take one ball, flatten it slightly, and dip it in the dry whole wheat flour for dusting.4.Roll it out into a thin circle, about 6-7 inches in diameter.TIPRoll from the center outwards, rotating the roti to maintain an even thickness. - fry
Cook the rotis.
1.Heat a tawa (griddle) over medium-high heat.2.Place the rolled roti on the hot tawa.3.Cook for about 30-40 seconds until you see small bubbles appear on the surface.4.Flip the roti and cook the other side for about a minute.5.Flip again. Gently press with a spatula to help it puff up.6.Once cooked, transfer to a plate and lightly brush with a tiny amount of ghee.TIPDon't overcrowd the tawa. Cook one roti at a time for best results. - serve
Serve hot.
Repeat the process for the remaining dough balls. Serve the multigrain rotis hot with your favorite dal, curry, or sabzi.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use lukewarm water for kneading to get a soft dough.
- 2Resting the dough is a crucial step for soft rotis, don't skip it.
- 3Ensure the tawa is hot enough before placing the roti on it, otherwise it can become hard.
- 4Store leftover rotis in a cloth-lined container or casserole to keep them soft.
- 5You can add finely chopped spinach or methi (fenugreek leaves) to the dough for added nutrition and flavor.
- 6If the dough feels dry, add a teaspoon of water at a time. If it's too sticky, add a little flour.
Adapt it for your goals.
Vegan
To make this vegan, simply skip the ghee or use a plant-based oil for cooking the rotis.
gluten freeGluten free
For a gluten-free version, replace the whole wheat flour with a gluten-free all-purpose flour blend. The texture will be slightly different.
high proteinHigh protein
Increase the protein content by replacing 1/4 cup of jowar flour with sattu (roasted gram flour).
kid friendlyKid friendly
Add a tablespoon of finely grated carrot or zucchini to the dough to sneak in some extra vegetables.
Why this is on our healthy list.
Rich in Dietary Fiber
The combination of whole grains like wheat, jowar, and ragi provides ample dietary fiber, which promotes digestive health and helps in weight management.
Complex Carbohydrates
These rotis are a great source of complex carbohydrates that provide a slow and steady release of energy, keeping you full and active for longer.
Packed with Minerals
Ragi is an excellent source of calcium and iron, while jowar provides magnesium and antioxidants, contributing to bone health and overall well-being.
Frequently asked questions
Yes, Multigrain Roti is very healthy. It's rich in dietary fiber, complex carbohydrates, and essential minerals from the different flours, which aids digestion and provides sustained energy.
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