Ragi Roti (Gluten-free finger millet roti)

By Swasthi's Recipes · 20 min

Ingredients

Instructions

1. Bring water to a rolling boil with the salt and oil, then turn off the heat.
2. Add the flour and stir with a sturdy spoon or spatula until no dry flour is visible. If too dry, add 1 to 2 tablespoons of water.
3. Scrape the dough into a bowl, cover and let it cool until just warm (not cold). Lightly flour a small plate and set aside.
4. Knead the dough smooth on a board, divide into 4 equal portions and keep them covered.
5. Roll each portion into a ball, flatten, dip in flour, shake off the excess and roll into a 6-inch moderately thick roti, turning often and adding flour lightly if it sticks.
6. Heat a tawa over medium-high heat, brush off excess flour and cook the roti for 30–35 seconds.
7. Flip, press gently all over with a spatula, flip again and cook until puffed. If it doesn't puff, press again until it does.
8. Transfer to a wire rack and spread with ghee if desired. Repeat with the remaining dough.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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