Researchers developed a new type of Indian flatbread using a mix of minor millet, legumes, nutri-cereals, and wheat flour. They tested different ratios of these ingredients and found that adding more non-wheat flours increased the bread's properties like swelling capacity and water absorption. The color of the bread changed with more millet flour. People liked the wheat-based flatbread more than the new ones, but some of the new ones were still enjoyed. Overall, flatbreads with over 50% non-wheat flour can be made.