Multigrain Chapati Recipe – Authentic Indian Flatbread with 5 Flours

Last Updated on 2 months by Neha Deshmukh

Multigrain Chapati Recipe – Authentic Indian Flatbread with 5 Flours

Introduction

There’s just something so comforting about a warm, soft chapati, isn’t there? Growing up, the smell of chapatis cooking on the tava (skillet) always meant home. But sometimes, I like to give this classic a little boost – both in flavor and nutrition! This multigrain chapati recipe is my go-to. It uses a blend of five different flours, making it a wholesome and delicious twist on a beloved Indian staple. Trust me, once you try these, you’ll never go back to plain wheat chapatis!

Why You’ll Love This Recipe

These aren’t your average chapatis. They’re packed with goodness, offering a delightful nutty flavor and a slightly rustic texture. Plus, using multiple flours adds a wonderful complexity that elevates the simple chapati to something truly special. It’s a fantastic way to sneak in extra nutrients, and honestly, they just taste amazing.

Ingredients

Here’s what you’ll need to make these incredible multigrain chapatis:

• 1 part Whole Wheat Flour (Chapati Flour) – by weight
• 1 part Raagi Flour (Finger Millet Flour) – by weight
• 1 part Bajra Flour (Millet Flour) – by weight
• 1 part Jowar Flour (Sorghum Flour) – by weight
• 1 part Singhoda Flour (Water Chestnut Flour) – by weight
• 2 cups Multigrain Flour (combined from above)
• ½ tsp Salt
• 1 cup (minus 2 Tbsp) Warm Water
• Few drops Oil
• As needed Chapati Flour – for dusting
• To taste Clarified Butter (Ghee)

Ingredient Notes

Let’s talk about these flours! Getting the right blend is key to a fantastic multigrain chapati.

Whole Wheat Flour (Chapati Flour) – The Base

This is our foundation. It provides structure and that familiar chapati taste. About 125g is equivalent to 1 cup.

Raagi Flour (Finger Millet Flour) – Nutritional Powerhouse

Raagi is a superfood! It’s incredibly rich in calcium and iron. It has a slightly earthy flavor that complements the other flours beautifully.

Bajra Flour (Millet Flour) – Rustic Flavor & Texture

Bajra adds a lovely rustic flavor and a slightly coarser texture. It’s particularly popular in Rajasthan and Gujarat.

Jowar Flour (Sorghum Flour) – Gluten-Free Option & Health Benefits

Jowar is another gluten-free option that’s high in fiber and protein. It has a mild, slightly sweet flavor.

Singhoda Flour (Water Chestnut Flour) – Unique Binding & Digestibility

This is my secret ingredient! Singhoda flour acts as a natural binder and makes the chapatis surprisingly light and easy to digest. It’s also a great source of potassium.

Clarified Butter (Ghee) – Traditional Flavor & Softness

Ghee isn’t just about flavor; it also adds a wonderful softness to the chapatis. You can use oil if you prefer, but ghee really takes it to the next level.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, you need to create your multigrain flour. Combine equal parts (by weight) of whole wheat, raagi, bajra, jowar, and singhoda flours. I usually make a big batch and store it in an airtight container.
2. In a large bowl, mix 2 cups of your multigrain flour with the salt.
3. Gradually add warm water, mixing with your hand, to form a soft dough. Don’t add all the water at once – you might not need it all!
4. Knead the dough for 3-4 minutes until it’s smooth and elastic. Then, add a few drops of oil, coat the dough, cover it, and let it rest for 10-15 minutes. This resting time is crucial – it allows the gluten to relax, resulting in softer chapatis.
5. Divide the dough into 10 equal portions.
6. Roll each portion into a 6-inch disc using chapati flour for dusting. Try to keep the thickness even.
7. Heat a skillet (tava) over medium heat. Place the rolled chapati on the hot skillet and cook until small bubbles start to form.
8. Flip the chapati and cook the other side for about 30 seconds.
9. Now, increase the heat to high. You can either puff up the chapati directly over the flame (carefully!) or continue cooking it on the skillet, pressing gently with a clean cloth.
10. Transfer the cooked chapati to an insulated container (like a roti box) and brush with ghee. Repeat with the remaining dough.

Expert Tips

• Warm Water is Key: Using warm water helps to activate the gluten and makes the dough more pliable.
• Don’t Overknead: Overkneading can make the chapatis tough.
• Resting is Essential: Seriously, don’t skip the resting time!
• Hot Skillet: A hot skillet is crucial for puffing up the chapatis.

Variations

• Vegan Adaptation: Simply substitute the ghee with any vegetable oil.
• Gluten-Free Considerations: While jowar is gluten-free, ensure all your flours are certified gluten-free if you have a severe allergy.
• Spice Level Adjustment (Optional): Add a pinch of red chili powder or a sprinkle of cumin powder to the dough for a little extra kick. My friend, Priya, loves adding a tiny bit of asafoetida (hing) for digestive benefits.
• Festival Adaptations (e.g., Navratri): During Navratri, you can skip the singhoda flour and use only gluten-free flours like jowar, bajra, and buckwheat flour (kuttu ka atta).

Serving Suggestions

These multigrain chapatis are incredibly versatile! They’re perfect with:

• Dal (lentil soup)
• Vegetable curries
• Paneer dishes
• Yogurt
• Or simply enjoyed with a dollop of ghee!

Storage Instructions

You can store leftover chapatis in an airtight container at room temperature for up to 2 days. Reheat them on a skillet or in the microwave. For longer storage, freeze them in a freezer-safe bag for up to a month.

FAQs

What is the best way to combine the flours for multigrain chapati?

Combining by weight ensures a balanced flavor and texture. I like to weigh each flour individually for consistency.

Can I use other types of flour in this multigrain chapati recipe?

Absolutely! You can experiment with other flours like buckwheat (kuttu), amaranth (bajra), or quinoa flour. Just keep in mind that different flours absorb water differently, so you might need to adjust the amount of water accordingly.

How do I know when the dough is the right consistency?

The dough should be soft and pliable, but not sticky. It should come together easily and not crack around the edges.

What if my chapati doesn’t puff up?

Make sure your skillet is hot enough and that you’re pressing gently with a clean cloth while cooking. Also, ensure the dough is well-rested.

How can I make these chapati ahead of time?

You can roll out the chapatis and stack them with parchment paper in between. Store them in the refrigerator for up to a day and cook them when you’re ready to eat.