Multigrain Roti
This healthy Multigrain Roti is a nutritious and delicious Indian flatbread made from a blend of various flours, offering a wholesome alternative to traditional rotis. Its earthy flavor and soft texture make it a perfect accompaniment to any curry or sabzi.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Place the whole wheat flour in a large mixing bowl.
- b.Add the ragi and jowar flours to the bowl.
- c.Whisk the flours together until the mixture is uniform in color.
- 2
Step 2
- a.Pour in water gradually while mixing with your hand.
- b.Knead the mixture firmly until it gathers into a ball.
- c.Continue kneading for 2-3 minutes until the dough is smooth and pliable.
- 3
Step 3
TIPResting the dough ensures the rotis remain soft after cooking. - 4
Step 4
- a.Divide the rested dough into 4 equal-sized balls.
- b.Dust a clean work surface or rolling board with a little dry flour.
- c.Roll each ball into a thin, circular disc approximately 6 inches in diameter.
- 5
Step 5
- a.Place the rolled disc onto a preheated hot tava or flat skillet.
- b.Cook for about 1 minute until small bubbles appear on the surface.
- c.Flip and cook the other side for another minute until light brown spots appear.
TIPPress the edges gently with a spatula to ensure even cooking.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using warm water is key to a soft dough, as it helps hydrate the dense millet flours.
- 2Don't skip the resting time for the dough; it's essential for gluten-free flours like jowar and bajra to absorb moisture.
- 3Multigrain dough can be slightly harder to roll than plain atta dough. Be gentle and use enough dusting flour.
- 4Ensure your tawa is properly heated before placing the roti. A cold tawa will make the rotis hard and chewy.
- 5For a classic 'phulka', you can cook the second side halfway on the tawa and then place it directly on a medium flame using tongs to make it puff up instantly.
Adapt it for your goals.
Vegetable Roti
Add 1/4 cup of finely grated vegetables like carrot, beetroot, or spinach puree to the dough for extra nutrition and color.
Spiced RotiSpiced Roti
Incorporate 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and 1 teaspoon of finely chopped cilantro into the flour mixture for a spicier version.
Seed Infused RotiSeed-Infused Roti
Add 1 tablespoon of toasted sesame seeds or flax seeds to the dough for added texture and healthy fats.
Why this is on our healthy list.
Rich in Dietary Fiber
The combination of whole wheat, jowar, bajra, and ragi provides a high amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining a healthy weight by providing a feeling of fullness.
Sustained Energy Release
The complex carbohydrates from the various grains break down slowly, ensuring a steady release of glucose into the bloodstream. This provides sustained energy and helps prevent sudden spikes in blood sugar levels.
Packed with Micronutrients
This roti is a powerhouse of essential minerals. Ragi is rich in calcium, bajra in iron, and jowar in antioxidants. This blend contributes to better bone health, improved hemoglobin levels, and overall well-being.
Supports Heart Health
Whole grains are known to be heart-healthy. The high fiber content helps in lowering bad cholesterol (LDL) levels, and the presence of minerals like magnesium supports healthy blood pressure.
Frequently asked questions
This usually happens for a few reasons: the dough was too stiff, it wasn't kneaded enough, or it wasn't rested for the recommended time. Also, cooking on a tawa that isn't hot enough can dry out the roti. Ensure you use warm water and knead to a soft, pliable consistency.