Multigrain Roti
A soft and wholesome Indian flatbread made with a blend of whole wheat, ragi, and jowar flours. These nutritious rotis are perfect for scooping up curries and are ready in under 30 minutes.
For 4 servings
Prepare the multigrain flour mix.
In a large mixing bowl, combine the whole wheat flour, ragi flour, jowar flour, and salt. Mix them well.
TIPSifting the flours together ensures they are well combined and aerated, leading to a softer roti.Knead the dough.
- Add the 1 tsp of vegetable oil to the flour mix.
- Gradually add warm water, a little at a time, and start bringing the flour together.
- Knead for 5-7 minutes to form a soft, smooth, and pliable dough. It should not be sticky or too stiff.
- Cover the dough with a damp cloth or a lid.
TIPUsing warm water helps in making the dough soft, especially when working with millet flours like ragi and jowar.Rest the dough.
Let the dough rest for at least 10 minutes. This allows the flours to absorb the water properly and makes the rotis softer.
Divide and roll the rotis.
- After resting, knead the dough again for a minute.
- Divide the dough into 8 equal-sized balls.
- Take one ball, flatten it between your palms, and dust it with some dry whole wheat flour.
- Roll it out into a thin circle of about 6 inches in diameter using a rolling pin.
Cook the roti on a tawa.
- Heat a flat pan (tawa) over medium-high heat.
- Place the rolled roti on the hot tawa.
- Cook for about 30 seconds or until you see small bubbles appear on the surface.
- Flip the roti and cook the other side for about a minute until light brown spots appear.
TIPEnsure the tawa is hot enough before placing the roti, otherwise it can become hard.Puff the roti on an open flame.
Using tongs, carefully lift the roti off the tawa and place it directly on a medium-high flame. It should puff up almost immediately. Flip to cook the other side for a few seconds. If you don't have a gas stove, press the roti gently with a clean cloth on the tawa to help it puff up.
Serve the rotis hot.
Spread a little ghee on top of the hot roti. Repeat the process for the remaining dough balls. Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The consistency of the dough is key. It should be soft and pliable, like play-doh.
- 2Don't skip resting the dough, as it helps gluten develop and makes rolling easier.
- 3Multigrain rotis can dry out quickly, so store them in a cloth-lined container or a roti box to keep them soft.
- 4If you are new to rolling rotis, don't worry about getting a perfect circle. Taste is more important!
- 5You can add finely chopped spinach or fenugreek leaves to the dough for added flavor and nutrition.
Adapt it for your goals.
Vegan
Simply replace the ghee used for cooking and topping with a neutral vegetable oil or a vegan butter.
healthyHealthy
Add a tablespoon of ground flaxseed or chia seeds to the flour mix for an extra boost of omega-3 fatty acids and fiber.
kid friendlyKid friendly
Add a pinch of carom seeds (ajwain) to the dough to aid digestion. You can also make smaller, bite-sized rotis for kids.
gluten freeGluten free
To make this gluten-free, omit the whole wheat flour and use a mix of jowar, bajra, and buckwheat flour. Note that the dough will be less elastic and harder to roll.
Why this is on our healthy list.
Rich in Dietary Fiber
The combination of whole wheat, ragi, and jowar flours provides a high amount of dietary fiber, which aids digestion, promotes gut health, and helps in managing weight.
Complex Carbohydrates
This roti is a great source of complex carbohydrates, which release energy slowly, keeping you full for longer and preventing sudden spikes in blood sugar levels.
Packed with Minerals
Ragi is an excellent source of calcium and iron, while jowar is rich in magnesium and antioxidants, making this roti a powerhouse of essential minerals.
Frequently asked questions
Yes, Multigrain Roti is very healthy. It's rich in dietary fiber, complex carbohydrates, and essential minerals from the different flours. It promotes better digestion, provides sustained energy, and is more nutritious than a plain wheat roti.