I normally have good stock of wheat flour. Roti and poori are regular at home. But then suddenly last week , while preparing breakfast I ran out of wheat flour. Though I had APF, I didn’t want to use it. Thankfully I had other flours which I mixed together to make this mixed flour masala roti. The roti was soft and stayed good for a day on the counter. I refrigerated 2 leftover roti”s for 2 days and warmed it for my breakfast on the 3rd. A filling combination of flours, hearty and healthy.
¾ cup whole wheat flour
½ cup oats flour
½ cup bajra flour
¼ cup ragi flour
2 tablespoon kasuri methi/dried fenugreek leaves
1 teaspoon cumin seeds
1 teaspoon white sesame seeds
2 pinches of red chili powder
2 pinches of turmeric powder
Ghee for spreading on the roti’s
¾ cup – 1 cup of water
1 tablespoon of oil
1 teaspoon salt
- Take all the flour together in a wide bowl. Whisk well to combine. To this add cumin seeds, sesame seeds, red chili powder, turmeric powder, kasuri methi and salt.
- Mix well and slowly add water to make soft dough. Do not add all the water at the same time, add ¼ cup at a time. Add oil at the end and knead well for a smooth, supple dough. Let the dough rest for 10 minutes.
- Divide the dough into 8-10 equal portions. Dust your kneading surface with flour, ro each dough portion into a thin disc.
- Heat a tava cook the rolled roti on both sides until golden brown. Spread a teaspoon of ghee while removing the cooked roti to the serving plate.
- Serve hot with sides of your choice. I served with radish dal and chana masala.