Multigrain Chapati Recipe
Recipe type: Breakfast
If you are looking to add some variety to your everyday chapati or roti, try adding different grain flours. This Multigrain Chapati recipe (Multigrain Roti Recipe) incorporates 5 different grains to give a delicious rustic flair to regular chapati. You can find these flours at either your local Indian grocery store or whole foods/bulk store.
- Take equal portions by weight of the following:
- Whole Wheat Flour (Chapati Flour)
- Raagi Flour (Finger Millet Flour)
- Bajra Flour (Millet Flour)
- Jowar Flour (Sorgham Flour)
- Singhoda Flour (Water Chestnut Flour)
- To Make 10 Chapatis:
- Multigrain Flour – 2 cups
- Salt – ½ tsp, or to taste
- Warm Water – approximately 1 cup (minus 2 Tbsp) – water amount can vary depending on the freshness of the flours
- Oil – few drops for coating
- Chapati Flour – for dusting
- Clarified Butter (Ghee) – to smear over chapati
- Mix Salt and Water (little at a time) to form a soft dough.
- Knead for 3-4 minutes and coat dough with a few drops of oil.
- Cover and allow dough to rest for 10-15 minutes.
- Divide dough into 10 equal portions.
- Using dry chapati flour for dusting, roll out one portion into approx a 6 inch disc.
- Cook one side of chapati on a hot skillet or tawa on medium heat.
- When bubbles form, flip chapati to the other side and cook for 30 secs or so.
- Increase the heat to high, pick up chapati with tongs and flip it over onto the open flame (allowing the chapati to puff).
- Continue to flip the chapati until all raw dough disappears.
- Place chapati in an insulated container and smear with clarified butter or ghee.
- Repeat process for remaining dough balls.