breakfast
Multigrain Roti
Hand patted Multigrain atta roti, best eaten hot off the tawa.
Ingredients
- Multigrain atta2 cups flour
- hot water for kneading
- ghee to serve
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Difficulty
- easy
- Cuisine
- Indian
- Diet
- Vegetarian
From the farm
Method
- 1Take 2 cups Multigrain atta flour in a wide bowl.
- 2Add hot water a little at a time and knead a smooth, pliable dough. Millet dough needs warmth to hold together.
- 3Divide into balls and pat each one flat between your palms or on a sheet of plastic.
- 4Cook on a medium hot tawa, turning twice, then puff it directly over the flame for a few seconds.
- 5Brush with ghee and serve immediately with sabzi, dal or jaggery.
Storage: Millet rotis are best fresh; they stiffen as they cool.
Leftovers: Warm on a tawa with a few drops of water.
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