Hot from the oven with the aroma of ghee tickling your nose, this paratha is heavenly no doubt, and not meant for you. So here's your wise choice: Iron-rich ragi lends itself to an equally sweet-smelling flat bread that can load you with fibre and leave you feeling full until lunch time.

Ragi Roti



Ingredients:

2 cups - whole grain flour of ragi
1/2 cup - rice flour
1/2 tsp - carom seeds (ajwain)
1 tbsp - skimmed milk or soyamilk
no salt required (optional to taste)
water for kneading


Method:


Sieve flour if required.

Add rice flour, milk, and salt if desired.

Add water little by little.

Knead into a very soft pliable dough.

The dough needs to be kneaded for at least 3-4 minutes.

When soft and smooth, divide into 4 portions.

Take on portion, pat into a flattened round.

Place between two sheets of clean plastic.

Press down very gently with the base of a flat steel plate or rolling pin.

Peel off to sheet, put skillet to heat to warm.

Peel off bottom sheet carefully, place round on skillet.

Pour a tsp. of water, and spread over round.

When the water has dried off over low heat, flip with a spatula.

Allow bottom to roast till it comes off easily.

Now roast over direct gas flame till both sides are crisp.

Repeat for remaining dough.

Serve immediately, with any gravy vegetable or dal.