Soft Ragi roti | Nachni Roti
Ragi Roti also called as nachni roti or finger millet roti is a gluten free flat bread.
Servings: 6
Ingredients
- 1 cup ragi flour / finger millet flour
- ¼ teaspoon salt
- 1 teaspoon oil and more to cook the roti
- 1 cup water
- ragi flour ( for rolling)
Instructions
Cooking the dough-
- Boil the water in a small sauce pan. Add salt and oil. Bring the water to a rolling boil.
- Slowly add the ragi flour and immediately turn off the stove.
- Remove the pan from the gas top and mix until the ragi flour is completely mixed with the water. I initially used whisk to remove lumps and then used a spatula to mix it well.
- Close the lid and set a side for 10 minutes.
- After ten minutes transfer the ragi mixture to a plate and mix the dough. There should be no lumps and it should be a smooth dough.
- If you feel the dough is too sticky add little flour to get the right texture. Shape the dough in to six equal balls.
- In a rolling surface, spread some ragi flour. Flatten the ragi dough slightly , and with the help of a rolling pin roll out the dough in to a circle. Dust with the flour, as needed while rolling the roti.
Cooking the ragi roti -
- Heat a skillet, gently place the rolled out dough on to the skillet. Cook for 430 seconds and flip the roti and cook for another 30 seconds.
- Now flip the roti again and with the help of kitchen towel or paper towel press the roti till it puffs up. Flip and cook the other side too. Apply ghee or oil on both sides.
- Enjoy the soft ragi roti with pickle and curd or curry of your choice.
- Enjoy the roti when they are still hot.