on Dec 20, 2019, Updated Oct 03, 2024 You can also try other Indian Rotis or Bread, that can be served with your everyday dals and curries – Plain Tawa Paratha, Missi Roti, Khamiri Roti, Lachha Paratha, and Bajre Ki Roti. Roti, Chapati, or Phulka is a key staple in all Indian households. Generally made with Wheat flour (atta), we have been eating it since childhood. And today, with so many flours readily available in the market, it has even become easier to get these rotis served on the table. I keep switching between this Multigrain Roti and Whole Wheat Roti, in order to provide more nutrients to the family. So today I am sharing a simple recipe to make Multigrain Roti at home. Make it for your kids and family.
About This Recipe
Multigrain Roti is a popular Indian bread that is made with the combination of whole wheat flour and some more ground grains. Other than whole wheat flour, it has ragi flour, bajra flour, besan, and oats flour. You can easily make this Atta or Flour at home, or nowadays this Multigrain flour is also readily available in the market. I always make it at home, because you know what ingredients are going into the flour and what nutrient you are providing your family.
Health Benefits
As it is made with the combination of 5 flours, this Roti provides you daily intake of Iron, Protein, Vitamin B, and Fiber. It even aids digestion. As three of the flours from 5 are gluten-free, it promotes weight loss. It is also good to include this Roti in diabetic’s everyday diet as it low in calories.
How to make your own Multigrain Flour?
To make your own multigrain atta at home, just mix all the below-mentioned flour together and store it in an airtight container. Add water and salt just like the roti to make a dough and prepare your multigrain chapatis. So here are multigrain atta ingredients
Whole Wheat Flour – 2 kg Ragi Flour – 200 g Bajra Flour – 200 g Besan – 200 g Oats Flour – 200 g
Add all the flours in a large mixing bowl. Mix them together. Store and use as required.
Step by Step Recipe
Take Multigrain atta in a bowl. Add water and knead to make a soft dough. Knead the dough for 2-3 minutes until it is smooth. Cover the dough and keep it aside to rest for 10 minutes. Make small lemon sized balls from the dough. Heat a griddle. Dust and roll the dough balls with a very gentle hand to make a 5-6 inch circle. The roti should be thinner from the sides than the center. Transfer the roti on the hot griddle. Once very light brown spots appear on the lower surface, flip the roti. Cook until brown spots appear on the other sides as well. Hold the roti with a tong and fluff it over the direct flame. Smear ghee on top and serve hot. You might also like
