Soft Buttery Ragi Roti
Ragi Roti is a healthy alternative to the classic wheat roti and is packed full of vitamin k. It's delicious buttery, soft and is a perfect option for anyone who is gluten free!
Equipment
- Pot
- Mixing Bowl
- Rolling Pin
- SSkillet / Tawah
Ingredients
- 1 Cup Ragi Flour
- 1 Cup Water
- 2 tsp Salt
- 2 ttbsp Ghee
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Instructions
- Allow water to come to a boil and add in salt, then add in ragi flour.
- Let sit for 5-20 seconds , then turn off the flame and mix it well.
- Cover down and let stand for 2-3 minutes.
- Transfer dough to a work surface, take a little water and sprinkle it on the dough and your hand.
- With the wet hand knead the dough, apply more water to your hand as needed. Knead till it becomes a soft dough
- Once kneaded enough it won't stick to surface anymore.
- Form into a dough ball, then Roll the Ball against the work surface.
- Now sprinkle a ragi flour over the ball to cost it
- Lightly press it down flip it over and press down again. With a rolling pin roll out into a round Thin roti
- Place on Hot Skillet after 10-15 seconds small bubbles surfaces flip it over
- It will start to puff up , lightly press it down with a towel and flip again.
- Then remove from skillet, and wipe off any access flour from pan.
- Once plated spread ghee all over the top of the roti.