Powder oats finely in a blender.

Add the powder to ¾ cup of hot water and stir well to break lumps. keep this aside for 5 minutes

Add whole wheat and millet flours to the same bowl and mix with hot water. Knead till it becomes a soft, pliable and sticky dough.

Pour oil and repeat kneading.

Smear more oil over the dough.Cover it in a moist cloth. keep aside for about 30 minutes.

Divide the dough to 8 to 10 equal sized balls and knead them again, roll to smooth balls, put them back to the moist cloth and cover.

Sprinkle wheat flour lightly on the rolling area. Lightly roll each ball to a chapathi . If needed sprinkle flour. Do not make them very floury.

Heat a griddle. Add water to a bowl and roll a cloth to a ball and dunk it in the bowl.

Prepare a small bowl half filled with water and roll a clean cloth to a ball and dunk it in the water.

Transfer the roti with floury side facing towards you, With the damp cloth apply water to the roti including the edges.Do not pour the water.

Flip it to the other side and repeat the dampening on the other side too. Flip to the moist side, press the roti gently to puff it.

Transfer to a plate or insulated casserole. cover to retain the softness. You could keep a kitchen tissue at the bottom to prevent the roti from becoming moist or wet.

Repeat the process abd finish cooking all the rotis, Stack them.

Keep multigrain roti covered till you serve.