Quick answer: Knead multigrain atta with lukewarm water into a soft dough, then let it rest 15–20 minutes before rolling — the extra resting time lets the millet and pulse content hydrate fully, which is the main difference from kneading plain wheat dough.
Multigrain atta contains millets and pulses alongside wheat, and these ingredients absorb water more slowly than wheat alone. Kneading with lukewarm water and letting the dough rest for 15–20 minutes (rather than rolling immediately) gives the flour time to hydrate fully, which is the single biggest factor in getting a soft roti.
Roll slightly thicker than you would a plain wheat roti, since multigrain dough can tear more easily if rolled too thin. Cook on a hot tawa, flipping once, and finish with a light puff over an open flame if you like — the same basic technique as wheat roti, just with a bit more care.
Multigrain rotis can firm up faster than plain wheat rotis as they cool. Stacking them in a cloth-lined container immediately after cooking helps retain steam and softness until serving.
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