Tomato Multigrain Roti
- 2 cups multi grain flour ( can be substituted with whole wheat flour/atta)
- salt to taste
- 1/2 tsp red chili powder (or to taste)
- 1/2 tsp cumin powder
- 2 to 3 tbsp tomato paste
- approximately 1 cup of water or whey leftover from making paneer if you have that
In a large bowl add multi grain flour, red chili powder, cumin powder and salt to taste and mix well.Dilute 2 to 3 tbsp of tomato paste in a little whey or water and add to the dry flour.
Adding more water or whey as required knead flour to make a soft non sticky dough. Let the dough rest for a at least 30 minutes.
Divide the dough into equal lemon sized balls, with the help of a little flour (either wheat, multi grain or rice flour) roll out the dough into an even circle of desired thickness.
Heat a flat pan/ griddle/ tawa, place the rolled out dough on it and cook until the lower side gets very light pink spots. Flip over and cook the other side until it gets light pink spots too. Apply a few drops of oil/ or ghee if desired, these rotis were so soft that they did not require any additional oil/ ghee.
Serve hot with curry of choice.
Yield will depend on the size of each roti.