Ragi roti is a gluten-free Indian flatbread made with ragi atta, also known as finger millet flour or nachni flour. This recipe uses the hot water method, which makes the dough softer and easier to handle. Since ragi flour has no gluten, the dough can crack if it is too dry or cold, so mixing it with hot water and shaping it while warm makes a big difference.
This soft finger millet roti goes well with simple Indian sides like amaranth dal, aloo matar curry, or any everyday curry. If you are trying to add more millet-based recipes to your meals, you can also read this glossary of millet grains or try recipes like ragi idli and ragi biscuits.
Ragi roti needs a little practice because it does not stretch like wheat roti. Start by making it slightly thicker, roll it between parchment paper, and cook it on a medium-hot tava until light brown spots appear. Once you get the dough texture right, this nachni roti becomes an easy gluten-free roti for everyday meals.
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How to make Ragi roti? (video recipe)
Ingredients
- ragi atta / finger millet flour
- hot water
- ghee or olive oil if vegan
- salt, optional
See recipe card for quantities. The exact amount of water may vary slightly depending on the flour brand, so add a little more warm water only if the dough feels dry or cracks too much while shaping.
Instructions
Add water to a saucepan and bring it to a boil. Add ghee or oil to the hot water. Keep the heat low once the water starts boiling.
Add ragi flour and salt, if using. Mix quickly with a spoon so the flour absorbs the hot water evenly.
Mix until the flour comes together into a rough dough. Turn off the heat and let it cool just enough to handle. Knead while it is still warm to make a soft dough. The dough should feel soft and warm, not dry. If it cracks too much, sprinkle a little warm water and knead again.
Take a small portion of dough and keep the remaining dough covered so it does not dry out. Flatten the portion gently by hand first. Place it between parchment paper or plastic sheets and roll it carefully. Do not roll it too thin in the beginning, as thin ragi roti can tear while lifting.
Heat a heavy-bottomed pan, cast iron pan, or tava on medium heat. Carefully lift the rolled roti and place it on the hot tava. Cook until the top starts looking less wet and the underside begins to release from the pan.
Flip only when the first side is cooked enough to release easily. If you flip too early, the roti may break. Cook the second side and press the edges lightly with a spatula if needed.
Cook on both sides until light brown spots appear. Keep the heat medium to medium-high, not very low, otherwise the roti may dry out before it cooks properly.
Serve ragi roti hot with dal, greens, or curry. Millet rotis taste best fresh because they can firm up as they cool. If you are vegetarian, you can add a little ghee on top before serving.
Helpful tips for soft ragi roti
- Use hot water, not cold water, to make the dough easier to bind.
- Knead the dough while it is still warm enough to handle.
- Keep the dough covered while rolling each roti so it does not dry out.
- Roll between parchment paper if the dough sticks or cracks.
- Serve immediately for the softest texture.
What to serve with ragi roti
Ragi roti works well with simple Indian curries, dal, and vegetable sides. You can serve it with thotakura pappu or amaranth dal, aloo matar curry, or any light stir fry. If you enjoy millet flatbreads, also try this jowar doda or sorghum flatbread.
Related recipes
Looking for other recipes like this? Try these:
Ragi rotti recipe | healthy millet chapathi recipe
Equipment
- saucepan
- griddle
- Rolling Pin
- parchment paper /baking sheet
Ingredients
- 1 cup ragi flour / ragi atta /finger millet flour
- ¾ cup water You need little more than ¾ cup water for 1 cup ragi flour.
- 1 tbsp. ghee or olive oil
Instructions
- Warm water and add some oil or ghee in a saucepan.
- Now add ragi flour to it and mix well until you can knead the smooth dough,
- Take a portion of ragi roti dough and roll into a thin flatbread using parchment paper and rolling pin. Repeat for the remaining ball of dough.
- Let it cook on a heavy bottom griddle or cast iron tava.
- Flip and cook on both sides.
- Serve hot with any greens or curry.
Video
Notes
Substitutions and Variations
If you are new to making ragi roti, you can mix a small amount of whole wheat flour with ragi flour at first. This makes the dough easier to roll because wheat adds some stretch. Once you are comfortable with the hot water method, you can move to making it with only ragi flour.
For a fully gluten-free roti, use only ragi flour and roll it between parchment paper. You can use the same shaping idea for other millet rotis like jowar roti or bajra roti. For another rustic millet flatbread, try Sindhi jowar doda or sorghum flatbread.
FAQ
Ragi roti usually breaks when the dough is too dry, too cold, or rolled too thin. Use hot water, knead the dough while it is still warm, and keep it covered while shaping. If the dough cracks too much, sprinkle a little warm water and knead again.
Use hot water to mix the flour, knead the dough while warm, and cook the roti on a medium-hot tava. Do not cook it for too long on low heat, as that can dry it out. Serve ragi roti hot for the softest texture.
Yes, you can make ragi roti without wheat flour. This recipe uses ragi flour and hot water, so it is naturally gluten-free. Since there is no gluten, roll it gently between parchment paper and avoid making it too thin at first.
Hot water helps the ragi flour absorb moisture and come together into a softer dough. It also makes the dough easier to knead and shape, which is helpful because ragi flour does not have gluten like wheat flour.
You can make the dough ahead and store it in the fridge, but it may firm up as it cools. Before rolling, bring it closer to room temperature and knead with a little warm water if needed. Freshly made warm dough is easiest to shape.
Storage
Ragi roti tastes best when served fresh and hot. If you have leftovers, wrap them in foil or place them in an airtight container. Reheat on a warm tava with a few drops of water or a little ghee to soften them. The dough can be stored in an airtight container in the fridge for 1-2 days, but it may firm up, so knead it again with a little warm water before shaping.
Top tip
Always use hot water for ragi roti dough and knead it while it is still warm. Keep the dough covered while rolling each roti, and serve the rotis immediately for the best soft texture.
Conclusion: Ragi roti is a simple gluten-free flatbread made with finger millet flour and hot water. The key is to keep the dough soft, warm, and covered while shaping. Serve it fresh with dal, greens, or curry for an easy millet-based meal.
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