Super Healthy Multigrain Roti / Chapati (Indian Flat Bread)

My grandma passed across this recipe to me, I tried it once, and looking at the health benefits,ever since I make all the roti, paratha, thepla, etc using this flour...This multigrain roti is very nutritious, and very good to have a control your weight as well as its not mere carbohydrates... I always bring 2 lbs bags of all the flours mix it well with these powdered sesame & ajwain (Carom) seeds, goes in an airtight container right in my refrigerator, stays good for months.. Adding ajwain & sesame seeds are effective remedy of disease like paralysis, weakness of limbs, pain in chest, liver disease, hiccup,dyspepsia, and malfunctioning of kidney.

Whole Wheat Flour: Whole wheat flour has good amouts of Protein, Fiber, Iron, B vitamins, Thiamin, Niacin, Magnesium, Phosphorus, Zinc.

Millet Flour: The natural alkalinity of millet flour makes it easily digestible, so it is very beneficial for people with ulcers and digestive problems. It is also believed
to be one of the least allergenic varieties of flour.

Sorghum Flour: Nutritionally, sorghum flour is similar to corn flour, but it has a higher concentration of protein. It is gluten-free so it is an excellent choice for people who are gluten intolerant.

Soy Flour: Flour ground from soybeans is very high in protein and low in carbohydrates. It can be added to wheat flour when making baked goods to boost the protein level.

Preparation time: 10 mins

Cooking time: 15-20 mins

Yields approx. 12-14 Roti s

Ingredients:

1 C Whole Wheat flour

1/4 C Millet Flour

1/3 C Moong Flour

1/4 C Sorghum Flour

1 Tbsp Soyabean Flour

1 Tbsp sesame seeds (made into powder)

2 tsp Ajwain seeds (made into powder)

1 tsp Methi seeds (made into powder)

1/4 tsp salt Lukewarm water (Use as needed to make semi-soft dough)

5 tsp melted ghee (clear butter)

1/2 cup whole-wheat flour for rolling ( use more as needed)

Method:

2. Knead the dough on a lightly greased surface to make the dough smooth and pliable.

3. Set the dough aside and cover or atleast 10-15 mins

4. Divide the dough into 12 equal parts.

5. Make smooth ball and press flat between your palms. Take 1 ball; press it in dry flour from both sides.

6. Roll in to a 6-inch circle. If the dough sticks to the rolling pin or rolling surface, lightly dust the roti with dry flour.

7. Heat the iron/nonstick skillet on medium high heat. & place the roti over skillet.

8. Let it cook for about 30 secs, once you see the roti has started puffing, flip it on the other side and let it cook.

9. Flip again after a few seconds, now with a flat spatula and press lightly on the puffed parts of the roti. This will help the roti puff.

10. The roti should have light golden-brown spots on both sides.

11. Butter the roti, and store it in a container with a paper towel, which will keep the rotis soft.

Goes best with Moong Dal With Spinach OR any dal/vegetable of your choice.

My legume love affair twelfth helping event hosted by Annarasa.