Multigrain Roti
A soft, wholesome Indian flatbread made with a blend of whole wheat, ragi, and jowar flours. These rotis are packed with fiber and perfect for a healthy, balanced meal, ready in under 40 minutes.
For 4 servings
- mix
Combine the flours.
In a large mixing bowl, combine the whole wheat flour, ragi flour, jowar flour, and salt. Mix them well.
- knead
Knead the dough.
1.Add the teaspoon of oil to the flour mixture.2.Gradually add warm water, a little at a time, and start bringing the flour together.3.Knead for 5-7 minutes to form a soft, smooth, and pliable dough. It should not be sticky.TIPUsing warm water helps in making the rotis softer, especially with millet flours like ragi and jowar. - rest
Rest the dough.
Cover the dough with a damp cloth or a lid and let it rest for at least 15-20 minutes. This helps the gluten relax and makes rolling easier.
- prep
Divide and shape the dough.
After resting, knead the dough once more for a minute. Divide it into 8 equal-sized balls and roll them smoothly between your palms.
- prep
Roll out the rotis.
Take one dough ball, dust it lightly with whole wheat flour, and roll it out into a thin circle of about 6-7 inches in diameter. Try to roll it evenly.
TIPAvoid using too much dry flour for dusting as it can make the rotis hard. - fry
Cook the rotis.
1.Heat a tawa (flat pan) over medium-high heat.2.Place the rolled roti on the hot tawa. Cook for about 30-40 seconds or until you see small bubbles appear on the surface.3.Flip the roti and cook the other side for about a minute.4.Flip it again. Using a clean kitchen towel or a spatula, gently press the edges of the roti. This will help it puff up.TIPIf you have a gas stove, you can use tongs to place the roti directly on the flame for a few seconds after the second flip to make it puff up perfectly. - serve
Serve immediately.
Repeat the process for all the dough balls. Serve the soft multigrain rotis hot with your favorite curry or sabzi.
TIPTo keep the rotis soft, store them in a casserole or wrapped in a clean kitchen towel.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the dough is soft and well-rested. This is the key to soft rotis.
- 2The tawa should be hot enough before you place the roti on it, otherwise, the roti will become hard.
- 3Don't overcook the roti on either side, as this can make it stiff and chewy.
- 4You can add finely chopped spinach or methi (fenugreek leaves) to the dough for added nutrition and flavor.
- 5For a softer dough, you can add a tablespoon of yogurt while kneading.
Adapt it for your goals.
High protein
Add 2-3 tablespoons of sattu (roasted gram flour) or besan (chickpea flour) to the flour mixture to increase the protein content.
kid friendlyKid friendly
Add a pinch of ajwain (carom seeds) to the dough. It adds a nice flavor and aids in digestion.
veganVegan
This recipe is already vegan as it uses oil instead of ghee. Ensure you serve it without any dairy-based butter.
gluten freeGluten free
To make this gluten-free, replace the whole wheat flour with an equal amount of bajra (pearl millet) or buckwheat flour. Add 1 tsp of psyllium husk as a binder.
Why this is on our healthy list.
Rich in Dietary Fiber
The combination of whole wheat, ragi, and jowar makes this roti high in fiber, which aids digestion, promotes satiety, and helps maintain a healthy gut.
Complex Carbohydrates for Sustained Energy
Unlike refined flours, these whole grains provide complex carbohydrates that release energy slowly, keeping you full and energetic for longer.
Good for Blood Sugar Control
With a lower glycemic index than plain wheat or white flour rotis, this flatbread is a better option for individuals managing blood sugar levels.
Packed with Micronutrients
Ragi is an excellent source of calcium and iron, while jowar provides antioxidants and essential minerals, making this roti a nutritious choice.
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 has a lower glycemic index compared to rotis made only from refined flour, making it a better choice for sustained energy and blood sugar management.
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