Ragi Roti

Ingredients

Tawa

Roti Grill

Tongs

Ragi flour (Finger Millet flour) - 1/2 cup

Wheat flour - 1/2 cup (I mix wheat flour as I personally don't like roti made of only Ragi Flour, you can try using Ragi flour completely)

Water to Knead

Salt lil (optional)

Oil/Ghee/Butter (optional)

1. Knead the flour with a pinch of salt and water into a soft dough, make sure its not sticky. Softer the dough is better the phulkas are.
2. Make small rolls of the dough - size of the dough should be real small.
3. Roll it in flat thin round.
4. Heat Tawa on medium high, and cook till you see it starts cooking with lil bubbles forming.
5. Now transfer it on to the roti grill which is on high heat. You will see it puff up, carefully turn to the other side. 
   
6. You can apply lil oil/ghee/butter on it - though totally optional.

Enjoy!!! 

To store these rotis - let them cool completely. Pack them in a ziplock or airtight container and keep them in refrigerator. Next time you want to eat - reheat them on tawa/pan or microwave.