In a large bowl, combine oatmeal, red chilli powder, coriander powder, corn flour, flaxseed powder, wheat flour, salt, millet flour, celery, turmeric powder, Kasuri methi, and ragi flour.

Gradually add water and knead into a soft dough.

Add 1 teaspoon of oil to the dough and knead again for a few minutes.

Divide the dough into 10 equal portions.

Preheat a pan or griddle over medium heat.

Roll each portion into a thin roti, dusting with dry flour to prevent sticking.

Place the roti on the hot pan and cook for a few seconds until slightly puffed up.

Flip the roti and cook the other side.

Apply ghee or oil to both sides of the roti and cook until golden brown and crisp.

Remove the cooked roti from the pan and repeat with the remaining dough.

Serve hot with cumin potatoes, spinach raita, or salad.