Take 2 cups of wheat flour (atta), 1/3 cup of gram flour (chane ka atta), 1/3 cup of pearl millet flour (bajre ka atta), 1/3 cup of sorghum flour (jowar ka atta), 1/3 cup of finger millet flour (ragi ka atta) on a plate. Also add 1.5 tsp of salt and 2 tsp of carom seeds (ajwain) to it and mix them nicely. Now add, warm water gradually as required to make a soft dough. Cover it and keep it aside for about 15 to 20 minutes to set properly.

After 20 minutes, knead the dough once again and make a medium-sized ball as shown.

Coat it with wheat flour and roll it to make a roti.

Put the roti on a preheated tawa. Let it cook on one side for a minute on a medium flame. (Pro tip: Never cook the roti on a high flame or on a tawa that is too hot, otherwise it will burn quickly before cooking properly from inside and outside).

When you see the top surface has dried up, use a pair of tongs to flip it to cook the other side of the roti.

When both sides are cooked nicely, remove the roti from the tawa and put it on the flame directly. Flip it continuously so that it puffs up nicely as shown in the image below.

Put it on a plate and apply ghee or clarified butter on it generously. Your healthy and tasty multigrain roti is now ready. Serve it hot.