Ragi (millet) rotis/chapati
A very healthy Indian flatbread recipe that has lower carbs and gluten
Equipment
- Indian skillet (tawa)
Ingredients
- ½ cup ragi (finger millet) flour
- ½ cup whole wheat flour
- ½ cup lukewarm water
- ghee/butter to taste
Instructions
- Mix both the dry flours in a mixing bowl
- Now, add the lukewarm water (I needed a little less than ½ cup) gradually in the flour to knead a soft, smooth dough. Keep this covered for 15 mins
- Divide the dough into 5 equal spheres
- Dust your work surface with some dry flour and roll a sphere out, flat and equally thin/thick from all sides
- Heat the skillet/tawa, once it is moderately hot, place the rolled out roti on it. Let it cook for some 30-40 seconds
- And then flip it, cook until you see bubbles appear and the flip again
- When you see brown spots on your chapati, remove it using tongs from the tawa
- And place it on an open, medium flame. Let it swell up completely on side and then turn it so that the other side also puffs up
- Apply some ghee on them and serve the ragi (millet) rotis/chapati hot, with you favourite side dish!
Notes
- I made 5 large rotis out of this proportion of the flours
- Could could make smaller dough balls and make smaller rotis too
- Make sure you gradually add water to knead the dough
- 1 cup = 250 millilitres