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Simple Ragi Roti (Flatbread)
Soft, earthy flatbreads made entirely with finger millet flour. These gluten-free rotis are a rustic everyday staple from Karnataka and rural South India, ready in minutes and best enjoyed hot with a dollop of ghee.
For 4 servings
- prep · ~5 min
Prepare the ragi dough.
1.Place ragi flour and salt in a wide mixing bowl and stir to combine.2.Make a well in the center and add 1 tsp oil.3.Pour in boiling hot water little by little, mixing with a wooden spoon.4.When cool enough to handle, gather the mixture and knead for 3-4 minutes into a smooth, soft, non-sticky dough.TIPUse water that has just stopped bubbling — not simmering. If the dough feels stiff, wet your fingers with warm water and knead again. - prep · ~6 min
Rest and portion the dough.
1.Cover the dough with a damp kitchen towel and let it rest for 5 minutes.2.Divide the dough into 8 equal portions and roll each into a smooth ball.TIPKeep the dough balls covered while you work so they don't dry out. - prep · ~8 min
Roll the rotis.
1.Lightly dust a clean surface or a sheet of parchment paper with ragi flour.2.Flatten one dough ball with your palm, then roll it out into a thin 5-6 inch circle, dusting lightly as needed to prevent sticking.3.If the edges crack, press them together with your fingers and roll again.TIPPlace the dough ball between two sheets of parchment paper and roll over the top sheet — this prevents tearing and needs almost no dusting flour. - fry · ~2 min
Cook the roti on a hot tawa.
1.Heat a tawa or flat non-stick pan over medium-high heat until a drop of water sizzles.2.Carefully transfer the rolled roti onto the hot tawa and cook for 30-40 seconds until the surface looks dry and small bubbles appear.3.Flip the roti and press gently with a spatula. Cook for another 30 seconds.4.Lightly drizzle ¼ tsp oil around the edges and on the surface, then flip once more and press gently for 10 seconds.TIPDon't step away — ragi rotis cook quickly and can burn. Adjust heat to medium if the tawa starts smoking. - serve
Brush with ghee and serve hot.
Remove the roti from the tawa and brush lightly with ghee while still hot. Stack in a clean kitchen towel-lined container to keep soft. Repeat with remaining dough balls.
TIPServe immediately — ragi rotis firm up a bit as they cool but stay pleasantly soft if kept covered.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use water that has just stopped boiling for a smooth, non-cracking dough that binds well without additional flour.
- 2If the dough feels stiff during kneading, wet your fingers with warm water and knead again rather than adding more flour.
- 3Roll the roti between two sheets of parchment paper to prevent tearing and minimize dusting flour.
- 4Cook on a medium-hot tawa and watch closely — ragi rotis cook in under 2 minutes and burn easily if left unattended.
- 5Stack cooked rotis in a cloth-lined container to trap steam and keep them soft until serving.
- 6Brush with ghee while the roti is still hot for the best aroma and flavor absorption.
Adapt it for your goals.
Herbed
Mix 2 tablespoons of finely chopped fresh coriander or curry leaves into the ragi flour before adding water for an herby, aromatic flatbread.
spicedSpiced
Add ½ teaspoon of crushed cumin seeds (jeera), ¼ teaspoon of finely chopped green chili, and a pinch of asafoetida (hing) to the flour for a savory, spiced roti.
stuffedStuffed
Fill each dough ball with a teaspoon of spiced grated coconut or cooked, mashed, and seasoned vegetables (like pumpkin or greens) before rolling into a stuffed paratha-style roti.
Why this is on our healthy list.
Rich in Dietary Fiber
Ragi (finger millet) is naturally high in fiber, which supports healthy digestion, promotes fullness, and helps regulate blood sugar levels.
Excellent Source of Calcium
Finger millet is one of the best grain sources of calcium, contributing to bone strength and dental health when included in the diet.
Gluten-Free and Easily Digestible
This flatbread relies entirely on ragi flour, making it a naturally gluten-free option suitable for those with celiac disease or gluten sensitivity.
Low in Fat
The recipe uses minimal oil for cooking and optional ghee for brushing, keeping the overall fat content moderate and making it a light everyday bread.
Frequently asked questions
The dough likely had insufficient moisture or cooled down. Use water that is just off the boil and knead until smooth. If cracks appear, press the edges together and roll again immediately.
