Tangy Tomato Multigrain Roti/ Wrap

Ingredients

• 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.