Super healthy multigrain roti / chapati (indian flat bread)

Ingredients

• 1 cup Whole Wheat flour
• 1/4 cup Millet Flour
• 1/3 cup Moong Flour
• 1/4 cup Sorghum Flour
• 1 tablespoon Soyabean Flour
• 1 tablespoon sesame seeds (made into powder)
• 2 teaspoons Ajwain seeds (made into powder)
• 1 teaspoon Methi seeds (made into powder)
• 1/4 teaspoon salt Lukewarm water (Use as needed to make semi-soft dough)
• 5 teaspoons melted ghee (clear butter)
• 1/2 cup whole-wheat flour for rolling ( use more as needed)

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Preparation

• Mix flours, salt and water together to make a semi-soft dough (towards stiff becos adding millet flour will automatically make dough softer so avoid adding more water)
• Knead the dough on a lightly greased surface to make the dough smooth and pliable. Set the dough aside and cover or atleast 10-15 minutes.
• Divide the dough into 12 equal parts. Make smooth ball and press flat between your palms. Take 1 ball; press it in dry flour from both sides.
• 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. Heat the iron/nonstick skillet on medium high heat. & place the roti over skillet.
  
• 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. 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.
• The roti should have light golden-brown spots on both sides.
• 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.

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