How to Make Multigrain Flatbread (Traditional & Healthy Version)
Multigrain Flatbread, known as 'multigrain roti' in many Indian households, is a wholesome and nourishing staple that beautifully blends the rich culinary heritage of India with modern health-conscious cooking. Traditionally, flatbreads like roti and paratha have been central to Indian cuisine, with each region adding its unique twist using locally available grains. By combining various flours such as whole wheat (atta), jowar (sorghum), bajra (pearl millet), ragi (finger millet), and besan (gram flour), this recipe creates a flavorful, nutrient-dense flatbread that captures the essence of Indian home cooking. The taste is rustic and earthy, with subtle nutty undertones from the diverse grains. The texture is hearty and satisfying, making it ideal for lunch, paired with sabzi, dal, or even plain yogurt. Multigrain Flatbread is becoming increasingly popular in urban India for those looking to increase fiber, protein, and micronutrient intake without sacrificing traditional flavors. It’s perfect for festivals like Makar Sankranti, where millet-based foods are celebrated, or as a daily lunch option for health-conscious families. This recipe is easy to prepare and fits well into busy schedules, making it a smart choice for anyone aiming for balanced nutrition and authentic taste.
Ingredients
- 1/2 cup Whole wheat flour (atta) (essential base)
- 1/4 cup Jowar flour (sorghum) (adds fiber)
- 1/4 cup Bajra flour (pearl millet) (rich in minerals)
- 2 tbsp Ragi flour (finger millet) (calcium-rich)
- 2 tbsp Besan (gram flour) (protein boost)
- 1/2 tsp Ajwain (carom seeds) (aids digestion)
- 1/2 tsp Salt (to taste)
- as needed Water (for kneading dough)
- 1 tsp Ghee or oil (for cooking)
- 1 tbsp, chopped Fresh coriander leaves (optional, for flavor)
Step-by-step instructions
Step 1 · Combine all flours (atta
Combine all flours (atta, jowar, bajra, ragi, besan) in a large mixing bowl. Add ajwain, salt, and chopped coriander if using.
Step 2 · Gradually add water and knead into a soft
Gradually add water and knead into a soft, pliable dough. Avoid over-kneading; just enough to bring it together.
Step 3 · Divide dough into equal portions
Divide dough into equal portions. Roll each portion into a ball and flatten slightly.
Step 4 · Using a rolling pin
Using a rolling pin, roll each ball into a round flatbread (roti), about 6 inches in diameter.
Step 5 · Heat a tawa (griddle) on medium flame
Heat a tawa (griddle) on medium flame. Place the rolled flatbread on the tawa.
Step 6 · Cook for 1-2 minutes
Cook for 1-2 minutes, then flip. Cook the other side until light brown spots appear.
Step 7 · Optional: Brush with ghee or oil for extra flavor
Optional: Brush with ghee or oil for extra flavor. Serve hot with sabzi, dal, or yogurt.
Why this recipe is healthy
This dish is an intelligent health choice because it harnesses the goodness of multiple grains, boosting fiber and protein while keeping calories moderate. It supports sustained energy levels, aids digestion, and helps in weight management. Unlike refined flour breads, multigrain flatbread has a lower glycemic index, which is beneficial for diabetics and those watching their blood sugar. The use of minimal oil and whole ingredients keeps it heart-friendly and suitable for vegetarian diets.
A note on tradition
Multigrain Flatbread is gaining popularity in urban and rural India as health awareness spreads. Traditionally, different regions use local grains—like bajra in Rajasthan, jowar in Maharashtra, and ragi in Karnataka—especially during winter months and festivals like Makar Sankranti. These flatbreads are enjoyed as part of daily meals, often paired with seasonal vegetables and chutneys. They symbolize India's agricultural diversity and are a testament to sustainable, wholesome eating.