Indian Ragi Roti (Finger Millet Flatbread) Recipe

Ragi flour: This is the main ingredient for the flatbread, made from finger millet, and is known for its high nutritional value.

Water: Used to form the dough, the amount needed may vary slightly depending on the consistency of the flour.

Salt: Enhances the flavor of the roti, adjust to taste.

Oil: Helps in kneading the dough to make it smooth and pliable.

When kneading the ragi flour dough, use lukewarm water instead of cold water. This helps in making the dough more pliable and easier to work with. Additionally, let the dough rest for about 10-15 minutes after kneading. This resting period allows the flour to absorb the water fully, making the roti softer and easier to roll out.

• ragi flour - Substitute with whole wheat flour: Whole wheat flour can provide a similar texture and nutritional profile, though it will have a different flavor.

• ragi flour - Substitute with oat flour: Oat flour can offer a similar consistency and is also gluten-free, making it a good alternative for those with dietary restrictions.

• water - Substitute with milk: Using milk can add a richer flavor and make the dough softer.

• water - Substitute with buttermilk: Buttermilk can add a tangy flavor and help in making the dough more tender.

• salt - Substitute with sea salt: Sea salt can provide a more nuanced flavor compared to regular table salt.

• salt - Substitute with pink Himalayan salt: Pink Himalayan salt can offer a different mineral content and a slightly different taste.

• oil - Substitute with ghee: Ghee can add a richer, more traditional Indian flavor to the roti.

• oil - Substitute with coconut oil: Coconut oil can provide a subtle coconut flavor and is a healthier fat option.

• Allow the ragi roti to cool completely before storing. This prevents condensation, which can make the flatbreads soggy.
• Place a piece of parchment paper between each roti to prevent them from sticking together.
• Store the rotis in an airtight container or a resealable plastic bag. This helps maintain their freshness and prevents them from drying out.
• For short-term storage, keep the container in the refrigerator. The rotis will stay fresh for up to 3 days.
• For longer storage, freeze the rotis. Place the parchment-separated rotis in a freezer-safe bag or container. They can be frozen for up to 2 months.
• When ready to use, thaw the rotis at room temperature for about 30 minutes or until they are pliable.
• Reheat the rotis on a tawa or griddle over medium heat for a few minutes on each side until they are warm and soft. You can also microwave them for 20-30 seconds, but be cautious as they can become chewy.
• If you prefer a softer texture, wrap the rotis in a damp cloth and microwave for 20-30 seconds. This will help retain moisture and make them soft.
• Serve the reheated rotis with your favorite curry or side dish.

• Stovetop Method: Place a tawa or griddle over medium heat. Once hot, place the ragi roti on the tawa and heat for about 30 seconds on each side. This will help restore some of the original texture and warmth. You can also lightly brush with ghee or oil for added flavor and moisture.

• Microwave Method: Wrap the ragi roti in a damp kitchen towel or paper towel. Microwave on high for 20-30 seconds. The damp towel helps to keep the roti soft and prevents it from drying out.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the ragi roti in aluminum foil to retain moisture. Place the wrapped rotis on a baking sheet and heat for about 10 minutes. This method is great if you have multiple rotis to reheat at once.

• Steaming Method: Place a steamer basket over a pot of boiling water. Wrap the ragi roti in a clean cloth and place it in the steamer basket. Steam for about 2-3 minutes. This method helps to keep the roti soft and pliable.

• Toaster Oven Method: Preheat the toaster oven to 350°F (175°C). Place the ragi roti directly on the rack or on a baking tray. Heat for about 5-7 minutes. This method is quick and efficient for reheating a small number of rotis.

• Large bowl: To mix the ragi flour and salt together and to knead the dough.

• Measuring cups: To measure the ragi flour and water accurately.

• Teaspoon: To measure the salt and oil.

• Rolling pin: To flatten the dough balls into thin rotis.

• Tawa: A flat griddle used to cook the rotis.

• Spatula: To flip the rotis on the tawa.

• Kitchen towel: To keep the cooked rotis warm and soft.

• Plate: To place the cooked rotis before serving.

Prepare ingredients in advance: Measure and set aside ragi flour, salt, and water before starting.

Use warm water: Warm water helps to form a soft dough quickly, reducing kneading time.

Preheat the tawa: Ensure the tawa or griddle is hot before cooking to speed up the process.

Batch rolling: Roll out multiple rotis at once and stack them with parchment paper in between.

Cook two at a time: If your tawa is large enough, cook two rotis simultaneously to save time.