Multigrain Roti

Multigrain Roti is very easy and full of nutrition. Instead of buying multigrain atta from the store, I have mixed 4 kinds of attta. For this roti I have used a mix of gehun (whole wheat flour), makkai (maize flour), jowar(sorghum) and bajra atta (pearl millet). This roti is packed with iron, protein, fibre and vitamins.

We Indians love our roti and make them for all the meals of a day. Make this roti a little thick than the regular chapatti. Serve with a dollop of homemade butter (makkhan) and buttermilk.

Enjoy this roti with different curries such as Chole Palak With Khada Masala (Chickpea Spinach Curry), Mushroom Butter Masala (Mushrooms in Cream Sauce) and Vegetable Goan Curry

You may like to try our other similar recipes like Jowar Roti (Sorghum Flat Bread), Khasta Roti, Methi Missi Roti and Makai Ki Roti.

Yield: 6 to 8
Prep time: 15 minutes
Total time: 25 minutes

Ingredients For Multigrain Roti

½ cup gehun atta (whole wheat flour)
½ cup Makai atta (maize flour)
½ cup jowar atta (sorghum/white millet)
½ cup bajra atta (pearl/black millet)
1 teaspoon salt
2 cups hot water
½ cup atta (whole wheat flour) for dusting

Directions For Multigrain Roti

• In a large bowl add all the 4 kinds of atta, salt and mix.
• Add half of the water and mix.
• Now gradually add more water as required to form soft dough.
• Divide the dough into equal parts and make balls, cover and rest for 5 minutes.
• Heat a tava (skillet) on medium heat.
• Dust the rolling board with atta and place a ball, flatten it gently by hand and roll with a rolling-pin to desired thickness.
• Place on the tava, cook for 1 minute and flip the roti.
• Cook for a minute or till lightly browned.
• Flip the roti again and press with a napkin so that the roti puffs up.
• Now roast it on flame or continue to cook on the tava until it is roasted well.
• Serve hot with dal.