The BEST Ragi Roti
Here you will find ragi roti that doesn't crack or break, it stays soft and pliable for up to 2 days. Ready within 30 minutes it only calls for 4 simple ingredients!
Servings: 4 rotis
Calories: 129kcal
Cost: 5$
Ingredients
- 240 grams water
- 15 grams whole psyllium husk 13g if using powder
- 140 grams ragi flour
- ½ teaspoon salt
Instructions
- Pour the water into a medium mixing bowl and whisk in the psyllium husk. Let it sit for 2-3 minutes to form a thick, gel-like mixture.240 grams water, 15 grams whole psyllium husk
- Add the ragi flour and salt directly into the bowl with the psyllium gel. Mix the dough using a spatula, wooden spoon, or just dive in with your hands (my favorite method). Once it comes together, shape it into a ball and place it onto a lightly floured working surface.140 grams ragi flour, ½ teaspoon salt
- Divide the dough into four equal pieces using a knife or bench scraper. Roll each piece into a smooth, tight ball, this helps make even, round rotis later.
- Generously flour your surface. Take one dough ball and gently press it into a disk. Add a little olive oil or ghee to the dough top to help with rolling. Roll it out into a thin roti (about 20cm), but don’t go too thin or it might tear. You can slide a metal offset spatula underneath the dough to loosen it and make sure it isn’t sticking (totally optional, but handy).
- Heat a dry flat pan, tawa, or skillet over medium-high heat. Carefully transfer your rolled-out ragi roti onto the hot pan using your hands and cook for about 2 minutes, or until bubbles start to appear. The roti won't puff up entirely, but it will create bubbles. Flip and cook the other side until golden brown spots form (another 1-2 minutes).
- Once it’s done, transfer your nachni roti to a plate and cover it with a clean kitchen towel to lock in the moisture. Repeat with the remaining dough balls.Enjoy them warm with your favorite curry or use them as a wrap!
Notes
- Dough too wet? The dough is supposed to be very sticky, just like in this gluten-free sourdough bread. Flour the surface and use oil or ghee for rolling, but avoid adding extra flour to the dough.
- Dough too dry? It's unlikely for the dough to be dry, but if it is, simply add as much water as necessary until it's soft and sticky.
- Transfer with care: Slide a metal spatula under the roti dough to make sure it won't stick to the table, then gather it up with your hands and carefully transfer to a hot tawa or skillet.
- Keep them soft after cooking: Stack the cooked nachni rotis in a kitchen towel-lined container with the lid on. Steam keeps them pliable. For extra softness, brush them with warm water or ghee while still hot like you would gluten-free sourdough rolls.
Nutrition
Serving: 1roti | Calories: 129kcal | Carbohydrates: 29g | Protein: 3g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 298mg | Potassium: 143mg | Fiber: 3g | Calcium: 134mg | Iron: 1mg
