Ingredients

The following ingredients have 3 Servings
  • 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 (or as needed)

Instruction

  • Powder oats finely in a blender.
  • Add the powder to 3/4 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 multigrain roti covered till you serve.