Soft multigrain roti recipe
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- ½ cup rolled oats
- ½ cup millet flour(ragi flour, jowar flour or bajra flour (can use mixed))
- ½ cup whole wheat flour
- 1 tbsp. oil
- ¾ cup hot water
- Additional hot water as needed
How to make the recipe
- Powder oats finely in a blender.
- Add the powder to ¾ cup of hot water and stir well to break lumps. keep this aside for 5 minutes
- Add whole wheat and millet flours to the same bowl and mix with hot water. Knead till it becomes a soft, pliable and sticky dough.
- Pour oil and repeat kneading.
- Smear more oil over the dough.Cover it in a moist cloth. keep aside for about 30 minutes.
- Divide the dough to 8 to 10 equal sized balls and knead them again, roll to smooth balls, put them back to the moist cloth and cover.
- Sprinkle wheat flour lightly on the rolling area. Lightly roll each ball to a chapathi . If needed sprinkle flour. Do not make them very floury.
- Heat a griddle. Add water to a bowl and roll a cloth to a ball and dunk it in the bowl.
- Prepare a small bowl half filled with water and roll a clean cloth to a ball and dunk it in the water.
- Transfer the roti with floury side facing towards you, With the damp cloth apply water to the roti including the edges.Do not pour the water.
- Flip it to the other side and repeat the dampening on the other side too. Flip to the moist side, press the roti gently to puff it.
- Transfer to a plate or insulated casserole. cover to retain the softness. You could keep a kitchen tissue at the bottom to prevent the roti from becoming moist or wet.
- Repeat the process abd finish cooking all the rotis, Stack them.
- Keep covered till you serve.
Notes
multi grain rotis can be refrigerated for 48 hours. Microwave for 15 to 20 seconds on high when needed.
