Ingredients
Ingredients
- ½ cup ragi flour (finger millet flour)
- ¾ cup water
- ½ tsp salt
- 1 tsp oil
Instructions
- Make the dough: In a non-stick pan, bring water to a boil. Reduce the heat, then add salt and oil. Gradually stir in the ragi flour, mixing well with a silicone spatula to form a soft dough. Cover and let it rest for a few minutes.
- Knead the dough: Once the dough cools enough to handle, gently knead it with oiled hands until smooth, about 30 seconds.
- Shape the rotis: Divide the dough into small balls. Dust them with ragi flour and roll out into thin discs, slightly thicker than wheat rotis. Alternatively, roll them between two sheets of parchment paper to prevent sticking.
- Cook the rotis: Heat a tawa or flat pan over medium heat. Place a rolled roti on the pan and cook for 1-2 minutes on each side until brown spots appear. Flip once more and press gently with a spatula. The rotis may puff if rolled evenly. Optionally, brush with oil or ghee for extra flavor and softness.
Notes
- Use a non-stick pan to boil the water and mix the dough to avoid sticking.
- Do not roll the ragi roti too thin; it should be thicker than regular wheat rotis to avoid tearing.
- Brushing with oil or ghee enhances taste and keeps the rotis soft.
- Ragi is naturally gluten-free and highly nutritious, rich in calcium and fiber.
- Serve warm with chutney, sambar, or curry for a wholesome meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
