Here are my puffed up roti made with homemade multigrain flour (you can also use store-bought). I use 6 different flours - soya, chickpea, pearl millet, quinoa, sorghum and barley. You just need to make a big batch of multigrain atta and use daily.
I mix in 3 parts wheat flour to 1 part multigrain flour for super soft roti that's easy to roll.
Note – This post has been updated from the archives – first published in January 2014. The recipe remains the same but I've added new images and helpful tips.
Delicious Indian Flatbread Alert!
Roti are on daily rotation in our house - a classic for scooping up delicious Indian curries or dunking into a variety of dals. And when you eat too much of something, it's nice to have different options.
I prefer making my own multigrain atta as store-bought ones have a higher proportion of wheat flour. Mixing flours at home is definitely worth your while! I like to use all 6 grains mentioned however you can generally use whatever you have on hand.
If you fancy a change from chapati, make my Indian style spiced multigrain crackers.
Hayley x
Ingredients highlight
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Chickpea flour – also known as besan or gram flour and is made from ground chickpeas. You can also make besan masala roti primarily from this chickpea flour.
- Sorghum flour or jowar flour as it is also known. Sorghum flour is from ground wholegrain sorghum or pseudo-grain. I use it to make oats, jowar methi thepla
- Soya flour – made from grinding roasted yellow soya beans. The taste varies from mildly sweet to nutty.
- Quinoa flour – made by grinding quinoa seeds to a fine consistency. This flour has a similar resemblance to all-purpose wheat flour.
- Pearl millet flour or bajra – this flour is greyish in colour and has a nutty flavour. It's commonly used alone to make bajri na rotla.
- Barley flour – It had a mild nutty flavour. Barley flour is known as jav atta.
How to make multigrain flour chapati step by step
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📖 Recipe
Homemade Multigrain Flour Roti
Ingredients
Multigrain Atta
- 1 cup soya flour
- 1 cup chickpea flour
- 1 cup sorghum flour
- 1 cup pearl millet flour
- 1 cup quinoa flour
- 1 cup barley flour
Multigrain Roti
- ½ cup multigrain flour
- 2 cup chapati flour
- water as needed
Instructions
Multigrain Chapati Flour
- Add 1 cup soya flour, 1 cup chickpea flour, 1 cup sorghum flour, 1 cup pearl millet flour, 1 cup quinoa flourand 1 cup barley flour to a big mixing bowl and mix well. Store in an airtight container.
Roti
- In a large bowl, mix ½ cup multigrain flour with 2 cup chapati flour.
- Gradually add water and knead into a soft, smooth dough. Drizzle with a little oil and knead again for 1–2 minutes. Optionally, cover and rest for 20-30 minutes.
- Divide the dough into equal portions and roll into smooth balls.
- Lightly dust with flour and roll each ball into a thin, even roti.
- Heat a tawa or skillet over medium-high heat. Place the rolled roti on the hot tawa and cook until small bubbles appear.
- Flip and cook the other side for a few seconds until light golden spots form.
- Using tongs, place the roti directly over an open flame and cook until puffed and lightly charred in places. Flip briefly to finish the other side.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Bless My Food by PAYAL says
I usually cook with multi-grain flour but that is always the store bought one. Never thought of making my own. Now no more purchasing and all thanks to you.
jcookingodyssey says
Thank you Payal.
Hema's Musings says
Such an informative post, I am using multigrain flour since 6 months because I am diabetic I can't wait to give this recipe to try. Thanks for sharing
jcookingodyssey says
Let us know how you get on with this recipe?
Mayuri Patel says
Healthy and versatile flour mixture. We've been making our multigrain atta for eons.. well actually for years since my FIL was diabetic. Have used it not only for roti, parathas but also for pooris.
jcookingodyssey says
Thanks Mayuri
Lori | The Kitchen Whisperer says
What a great post! I love various flour mixtures and cannot wait to try this! It's been forever since I've made roti because I haven't found a great flour blend. This is perfect! Thank you!
Julia says
Wow, I've never thought to make my own multigrain flour before. I wonder how this would work in a bread since I love baking a loaf every week!
Marta says
I can't wait to give this recipe a try. I love the flour mixture and I'm sure it will make awesome roti.
Veronika says
I love chickpea and quinoa flours but I've never used sourgum" Can't wait to give this blend a try, it's always fun to make your own flours at home
jcookingodyssey says
And when you make stuff at home, you know what exactly goes in your tummy 🙂
dishnthekitchen says
Such a great blend here. I love that it can be customized according to diet preference. There's nothing like baking up fresh roti/chapati.
jcookingodyssey says
Thank you 🙂
Cathleen says
Wow, so many different flours in here! I'm sure this would taste amazing! Saving it for later, thanks so much for the recipe 🙂
jcookingodyssey says
Thanks Cathleen!
JennySG says
Such an informative post, love it. Will check your blog for more recipes. Thanks so much for sharing this.
jcookingodyssey says
Thank you Jenny, hope you find something what you like 🙂
Rachel Cotterill says
I love millet flour - it looks a funny grey colour but it's so tasty!
Sutapa says
good info shared....love the home made multigrain....great post...
Shobha says
Very healthy option Jagruti.. we don't get shorghum, bajra , jowar here.. but we do get soya flour..I will check out in the market for some other options.
Shama Nagarajan says
good one bhabhi
Nivedita Thadani says
HI JAGRUTI,
VERY GOOD POST AND PERFECT FOR OUR EVENT THEME. GREAT ONE,