Multi-Millet Roti
A nutritious flatbread made with a blend of three millet flours -- bajra, jowar, and ragi. This multi-millet roti combines the strengths of all three millets: the earthy warmth of bajra, the mild nuttiness of jowar, and the calcium richness of ragi. Soft, wholesome, and perfect with any dal or sabzi.
Prep Time
15 min
Cook Time
15 min
Servings
4
Difficulty
easy
Ingredients
- Bajra (pearl millet) flour — 1/2 cup (60 g)
- Jowar (sorghum) flour — 1/2 cup (60 g)
- Ragi (finger millet) flour — 1/2 cup (60 g)
- Warm water — 3/4 to 1 cup
- Salt — 1/2 teaspoon
- Ghee — 2 tablespoons (for serving)
Instructions
- 1
In a large bowl, combine the bajra flour, jowar flour, ragi flour, and salt. Mix well.
- 2
Add warm water gradually, mixing with your hands. Knead into a soft, smooth dough. The dough should be moist and pliable but not sticky. Since these are gluten-free flours, the dough will not be elastic.
- 3
Let the dough rest covered with a damp cloth for 5 minutes.
- 4
Divide into 4 equal portions. Take one portion, roll into a ball, and flatten between two sheets of plastic wrap or on a surface dusted with millet flour. Pat or roll into a circle about 6 inches in diameter.
- 5
Heat a tawa over medium-high heat. Place the roti on the hot tawa and cook for 2 minutes on the first side until brown spots appear.
- 6
Flip and cook the second side for 1-2 minutes. For best results, press gently with a cloth to encourage puffing.
- 7
Optionally, place directly on an open flame for a few seconds on each side for a charred flavor.
- 8
Brush with ghee and serve immediately with dal, curry, or chutney.
Tips
- •Using warm water is essential for binding gluten-free flours. Cold water will make the dough crumbly and impossible to roll.
- •If the dough cracks while patting, it needs a little more water. Add a teaspoon at a time and knead gently.
- •You can adjust the flour ratio based on preference. More bajra makes it earthier, more jowar makes it milder, more ragi makes it denser and darker.