Wheat, Barley and Rye Roti

Few days back, I made a 6 grain bread loaf. I wrote the whole blog post about it and was planning to blog about it. But then, I got lazy and baked the bread in the bread machine. Shape didn't come out as pretty as it should've and the crust didn't get brown as it does when you bake in the oven. So, I will have to make it again to blog about it.
That bread's ingredients which are so wholesome and good for you and me made me think of converting the same as rotis. Because, that is what we eat on a regular basis anyway. I didn't want to use too much of non-gluten flour for the fear of getting too much of ragged edges. Here is that bread version in the form of rotis with some added spices to make it more palatable to Indian taste buds.

One year back - Pasta with marinated, grilled tofu, Long beans in peanut sauce
Ingredients:
Whole Wheat Flour - 1 cup (plus more for dusting while rolling)
Barley Flour - 1/2 cup
Rye Flour - 1/2 cup
Salt - 1/2 tsp or to taste
Red chilli powder - 1/4 tsp or to taste (You could use minced green chillies)
Water - to make the dough (About 3/4 cup approximately)
Cumin - 3/4 - 1 tsp
Olive Oil - 1 TBSP plus more for roasting
Optional - chopped cilantro or mint. I didn't use any.

Method:
In a bowl, mix all the ingredients mentioned (use just 1 TBSP of olive oil). Make a smooth dough and let it rest for about 15 minutes. Knead the dough well. It won't be as elastic as the regular wheat flour roti dough is. Divide into 12 balls and roll dusting with whole wheat flour. Roast on both sides on a skillet with very little olive oil brushed on both the sides. Serve either with plain yogurt or with any veggies of your choice.

Notes:
If you cannot get the rye flour and barley flour, use millet flour instead. I recommend people to use more of rye and barley since they are low in Glycemic Index which makes them healthy for diabetic people and those who are at a risk of being diabetic. This roti will not be as soft as the one with whole wheat flour alone. It will have a bit of chewiness to it due to barley and rye flour. You could increase the fat to make it more soft, but then the point of using these flours will be questionable as it adds more calories.

This one is on its way to Priya's 'WWC - Barley'

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