Multigrain Roti (For Summer)
Multigrain Roti is a healthy and wholesome Indian flatbread made with a combination of various grain flours, providing a rich source of dietary fiber, vitamins, and minerals. This salt-free and oil-free version is perfect for individuals looking for a clean, light, and summer-friendly diet. The recipe uses grains that are cooling for the body, making it ideal for hot weather.
Nutrition Facts
Per serving
Energy
92 kcal
Protein
3 g
Carbs
15 g
Fat
2 g
Fiber
3 g
Ingredients
Plain Water
0.5 small cup (100g)
Wheat flour, atta
0.25 cup (50g)
Besan (chickpea flour)
2 tbsp (30g)
Jowar Flour
0.25 small cup (25g)
Bajra Flour
0.25 small cup (25g)
Ragi flour
0.25 small cup (25g)
Flaxseed Powder
4 tsp (20g)
Instructions
Cooking Steps
In a large mixing bowl, combine all the flours (whole wheat, bajra, jowar, ragi, besan and flaxseed). Mix well.
Gradually add water to the flour mixture and knead it into a smooth, soft dough. Ensure the dough is pliable and not too sticky or hard.
Cover the dough with a damp cloth and let it rest for 15-20 minutes.
After resting, divide the dough into equal portions and roll each portion into small balls.
Dust the rolling surface and rolling pin with some flour (use any flour from the mix to prevent sticking).
Roll out each ball into a thin, round roti.
Heat a tawa (flat griddle) over medium-high heat. Once hot, place the rolled-out roti on the tawa.
Cook for 30-40 seconds on one side, flip, and cook the other side for another 30-40 seconds. Flip again and press gently with a spatula or cloth to puff the roti.
Remove from the tawa and serve hot.