Millet roti is emerging as a nutritious and sustainable alternative to wheat roti in Northern India. Rich in dietary fiber, minerals, and bioactive compounds, millets offer several health benefits, including improved glycemic control, digestive health, and dietary diversity. In addition, millets are climate-resilient crops that require fewer resources, supporting sustainable food production. However, challenges related to dough handling and texture limit the widespread acceptance of millet roti. Technological interventions such as composite flour formulations, hydrocolloids, fermentation, germination, and extrusion can enhance product quality and consumer acceptability. Thus, millet roti represents a promising option for promoting healthier diets and more sustainable food systems in Northern India.