Why six grains belong in an everyday roti

Most kitchens already have one atta for daily rotis. Adding six grains does not have to change the ritual — only the flour.

Oat and maize bring soluble fibre. Chana and soya add protein that wheat alone cannot. Psyllium husk helps the dough hold together so the roti still puffs.

The taste stays familiar: a slightly nuttier dough, a softer bite, and a table that does not need a lecture about nutrition.