Simple Ragi Roti (Flatbread)
This simple Ragi Roti recipe yields a nutritious, gluten-free flatbread that's dense and satisfying, perfect for pairing with curries or yogurt.
For 4 servings
In a mixing bowl, combine the ragi flour and salt. Gradually add the very hot water, about 1/4 cup at a time, mixing with a spoon or spatula until the flour starts to come together into a shaggy mass. Be careful as the water will be hot.
Once the mixture is cool enough to handle, knead it gently for 2-3 minutes to form a smooth, pliable dough. If the dough feels too dry and crumbly, add a tablespoon or two more hot water; if it's too sticky, add a sprinkle of ragi flour. The dough should be firm but not stiff.
Divide the dough into 4 equal portions and roll each portion into a smooth ball. Lightly dust your rolling surface or a piece of parchment paper with ragi flour.
Place one dough ball on the floured surface or between two sheets of parchment paper. Gently roll it out into a 5-6 inch diameter circle, about 1/8 inch thick. Ragi dough can be delicate, so roll carefully and evenly.
Heat a tawa (flat griddle) or a non-stick skillet over medium-high heat. Once hot, carefully place one rolled roti onto the tawa. Cook for about 30-45 seconds until small bubbles appear on the surface.
Flip the roti and cook the other side for another 1-2 minutes until light brown spots appear. Apply about 1/2 teaspoon of ghee evenly over the cooked surface of the roti.
Flip again and cook for another 30-60 seconds, pressing gently with a spatula to ensure even cooking and puffing (if it puffs). The roti should have golden-brown spots and feel cooked through.
Remove the cooked roti from the tawa and keep it warm in a roti basket or wrapped in a clean kitchen towel. Repeat the process with the remaining dough balls, applying ghee as you cook each one.
Serve the warm Ragi Roti immediately with your favorite curry, dal, or a side of plain yogurt.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use very hot water for ragi dough; it helps bind the flour and makes it easier to roll without cracking. Cold water will result in a crumbly, unworkable dough.
- 2Ragi dough is less elastic than wheat dough. Rolling between two sheets of parchment paper or plastic wrap can make the process much easier and prevent sticking or tearing.
- 3Don't over-knead the dough. A few minutes of gentle kneading is sufficient to bring it together. Over-kneading can make it tough.
- 4Cook the rotis on medium-high heat. If the tawa isn't hot enough, the rotis will become dry and hard; if it's too hot, they'll burn before cooking through.
Adapt it for your goals.
Spiced Ragi Roti
Add 1/2 teaspoon of cumin powder, a pinch of turmeric, and finely chopped green chilies to the flour mixture for a more flavorful roti.
Vegetable Ragi RotiVegetable Ragi Roti
Incorporate finely grated carrots, zucchini, or chopped spinach into the dough for added nutrients and texture. Ensure vegetables are squeezed dry to avoid excess moisture.
Mixed Millet RotiMixed Millet Roti
Combine ragi flour with other gluten-free flours like jowar (sorghum) or bajra (pearl millet) in a 1:1 ratio for a different flavor profile and nutritional boost.
Why this is on our healthy list.
Rich in Calcium
Ragi is an excellent source of calcium, crucial for bone health, making it beneficial for growing children and preventing osteoporosis in adults.
High in Fiber
The high dietary fiber content in ragi aids digestion, promotes satiety, and helps regulate blood sugar levels, contributing to better gut health and weight management.
Gluten-Free
As a naturally gluten-free grain, ragi is an ideal choice for individuals with celiac disease or gluten sensitivity, offering a nutritious alternative to wheat-based products.
Frequently asked questions
Yes, you can cook Ragi Roti without ghee by simply dry-roasting it on the tawa. However, a little ghee adds flavor, helps it cook evenly, and prevents it from drying out too much.
