Soft and Fluffy Multigrain Rotis: A Healthy Indian Flatbread Recipe
20 minutes
1275 reads
About Soft and Fluffy Multigrain Rotis: A Healthy Indian Flatbread Recipe
Discover the secret to making incredibly soft and fluffy multigrain rotis! This recipe uses nutritious multigrain flour for a wholesome twist on a classic Indian flatbread. A touch of milk and desi ghee adds richness and incredible flavor, making these rotis perfect for any meal.Whether you're enjoying them for breakfast, lunch, or dinner, these versatile rotis are a delightful accompaniment to your favorite curries, dal, or even a simple bowl of yogurt. This recipe ensures a healthy and delicious addition to your daily diet, bringing the taste of homemade goodness to your table.Prepare to impress your family and friends with these easy-to-make, flavorful, and satisfying rotis. Let's get started!
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
Dry Ingredients
- 2 cup Multigrain Flour
- 1.5 tsp Salt or to taste
Wet Ingredients
- 1 cup Milk you may need slightly more or less depending on the flour
- 2-3 tbsp Water add as needed to achieve desired dough consistency
- 2 tbsp Ghee for kneading and greasing
- 1/2 cup Multigrain Flour for dusting
Instructions
Preparing the Dough
- Combine multigrain flour and salt in a large mixing bowl.
- Gradually add milk and water, mixing with your hands until a soft, pliable dough forms.
- Add 1 tablespoon of desi ghee to the dough and knead for 5-7 minutes until smooth and elastic. The dough should be soft but not sticky.
- Lightly grease the dough with remaining desi ghee. Cover the dough with a damp cloth and let it rest for at least 15-20 minutes.
Rolling and Cooking the Rotis
- Divide the rested dough into small, equal-sized balls (about lemon-sized).
- Take one dough ball and roll it into a smooth ball, then lightly dust it with extra multigrain flour.
- Using a rolling pin, roll the dough ball into a thin, circular roti. Ensure the roti is evenly rolled for even cooking.
- Heat a flat griddle (tawa) over medium heat.
- Place the rolled roti on the hot tawa and cook for 30-45 seconds per side, or until small bubbles appear and the roti begins to puff up.
- Flip the roti and cook the other side for another 30-45 seconds.
- Using tongs, carefully remove the cooked roti from the tawa.
- Cook remaining rotis following the same process.
Serving
- Serve hot multigrain rotis with your favorite curry, dal, or chutney.
Recipe Notes
Expert Tips for Perfect Rotis
- Use the right flour: The quality of your multigrain flour significantly impacts the texture of your rotis. Choose a good-quality blend for the best results.
- Kneading is key: Proper kneading develops the gluten in the flour, resulting in softer, more pliable rotis. Don't rush this step!
- Resting time matters: Allow the dough to rest for at least 15-20 minutes. This allows the gluten to relax, resulting in softer rotis.
- Don't overcrowd the tawa: Cook rotis one or two at a time to ensure even cooking and prevent sticking.
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Recipe Nutrition
Calories: 102kcalCarbohydrates: 3gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 3gCholesterol: 27mgSodium: 896mgPotassium: 92mgSugar: 3gVitamin A: 99IUCalcium: 76mgIron: 0.01mg
Nishi Maheshwari
Articles: 11
4 Comments
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yeah, i tried to make roti from multigrain brad flour, but the texture was quite hard, so not pleasant to eat. I will use this strategy next time. I was also thinking about the oil, Got aome new insights as well.
Thanks for the inspiration! Looks tasty.
Looks so flavorful! Thanks for posting.
This is exactly what I was looking for!