Multigrain Atta

Multigrain atta starts with whole wheat and adds grains and pulses such as soya, chana, oats, maize, barley or ragi, depending on the mill. The result is a roti that is a touch denser and more flavourful than one made with plain chapati atta, and it works just as well for parathas, thepla and puris. Stoneground multigrain atta keeps the coarse texture of a chakki mill.

Because each mill uses its own blend, read the ingredients if you are avoiding soya or another grain, and remember that multigrain atta still contains wheat and gluten. Households that switch over completely tend to buy large bags once they have found a blend they like, and Aashirvaad is one of the names that makes it.

Multigrain dough absorbs more water and can tear if rolled too thin, so add water a little at a time, knead for longer, and rest it for thirty minutes. Roll slightly thicker than a plain roti and cook on a hot tawa. For the everyday flour, go back to chapati atta, or see steamed wheat flour for Sri Lankan breakfasts, all within wheat flour.