Ragi Roti Recipe

Ingredients

• 1 Cup finger millet flour (ragi/nachini atta)
• 1/2 teaspoon ghee
• 1/4 teaspoon salt or to taste
• 1 Cup water

Instructions

1. 1

   Add water, salt, and oil to a wide saucepan. If you’re adding any extra ingredients, like grated carrots or greens, add them now.

2. 2

   Bring it to a boil. Once the water starts boiling, turn off the heat.

3. 3

   Add ragi flour. Mix it using chopsticks or a wooden rolling pin. Cover and let it rest for 10 minutes.

4. 4

   Once the dough becomes a little easier to handle, transfer it to a wide mixing bowl or clean, flat kitchen counter.

5. 5

   Bring the dough together and form a smooth, pliable, non-sticky dough. Cover with a clean muslin cloth and let it rest for 10 minutes. This helps the ingredients blend better and makes the dough easier to work with.

6. 6

   Divide the dough into small, equal-sized balls (about the size of a golf ball). Take one dough ball and place it on a flat surface. Place the dough ball between two sheets of parchment paper and gently press or roll it out with a rolling pin.

7. 7

   Heat a non-stick skillet or tawa on medium-high heat. Gently transfer the rolled-out ragi roti onto the skillet.

8. 8

   Cook for 1-2 minutes until you see the surface puffing up. Flip the roti, and cook for another 1 – 2 minutes on the other side.

9. 9

   Press gently with the clean muslin cloth, especially on any uncooked spots, to ensure even cooking. Flip it back one more time, cooking for 30 seconds to 1 minute until both sides are well cooked with some brown spots. If you want you can puff it directly over the flame.

10. 10

    Remove the roti from the skillet, smear a little bit of ghee (optional) and repeat the process for the remaining dough balls.

11. 11

    Serve ragi roti warm.