Tangy Tomato Multigrain Roti/ Wrap

Delicious and nutritious roti/wrap with yogurt and flax seed.

Healthy recipe for Indian multi grain roti/wrap made with yogurt, flax seed and extra virgin olive oil
Soft and luscious, nutrition packed Tomato Roti/ wrap

Can you believe we have a snow storm today in Boston? It is Mother Nature’s April’s fools for us, I suppose.

The best part about a snow storm for a foodie like me is to enjoy warm yummy food indoors as I watch the snow fall outside . And these rotis fit the bill for sure!

These tangy, tomato multigrain rotis are packed with nutrition and taste. I serve them with plain yogurt and chutneys like the Mango and red pepper chutney, strawberry ginger chutney with chia seed or a dry chutney like the curry leaf and flax seed chutney shown in the photo.

The rotis are also great for wraps and I often use them to make wraps like the Avocado Chutney Wrap or the Wrap Wednesday! They keep well refrigerated for up to 4 days and can be frozen for a longer time. So hopefully soon I will be enjoying them as a wrap in warm spring weather.
What is the weather like in your neck of the woods?

Tangy Tomato Multigrain Roti

  • Servings: 10
  • Difficulty: easy
  • Print


  • 1 cup wheat flour
  • ½ cup gram flour/besan
  • ½ cup jowar/sorghum flour
  • 3 tablespoons rice flour
  • 1 teaspoon cumin seed powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 1 tablespoon flax seed coarsely crushed
  • 1 tablespoon brown sugar
  • Salt to taste
  • 2 tablespoon plain non-fat, Greek yogurt
  • 3/8 cup tomato puree
  • ¼ cup warm water
  • Extra virgin olive oil
  • Flour for rolling/dusting

To Make the Tangy Tomato Multigrain Rotis-

  1. To make the dough, in a bowl, combine the flours, cumin seed powder, turmeric powder, red chili powder, crushed flax seed, brown sugar and salt.
  2. Add the yogurt, tomato puree and water and knead the dough. I used a Kitchen Aid mixer with a dough hook and knead the dough for about 8 minutes on low. To make the dough by hand, knead until the ball of dough is soft and pliable and does not stick to your hand.
  3. Set aside in a lightly oiled bowl for a minimum of 30 minutes and up to 2 hours.
  4. Divide dough into 10 parts. Roll each roti thin on a lightly floured surface to about8 to 9 inches in diameter.
  5. Roast the rotis on a griddle over medium heat.
  6. Remove from heat. Apply a little extra virgin olive oil and serve with chutney and yogurt or use as a wrap.
  7. Rotis can be made in advance and  stored in a refrigerator for up to 4 days or frozen for a longer period. Reheat on a medium  hot griddle before use.

Grape Raita in a wrap- innovative recipe development!
Grape Raita in a wrap- innovative recipe for a sunny, warm day!


Have a great weekend,





23 thoughts on “Tangy Tomato Multigrain Roti/ Wrap

Add yours

  1. These multigrain rotis look wonderful Sandhya. I love any kind of rotis and these do look quite flavorful with all the different spices you’ve used. I hope you had a great time out west. It was 75deg here today, I hope spring is here to stay. This is the first time I’ve noticed ads on your page. Do you normally have ads? I don’t seem to remember somehow.

    Liked by 1 person

    1. Thanks so much Loretta. These rotis are going to be on our menu from time to time for sure!
      It is finally 70 degrees here in Boston. CA was fabulous 77 degrees and sunny every day. Glad the warm weather is coming our way.
      I hope you had a good weekend.Did you enjoy time to yourself?


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