Mixed Millet Phulka Recipe - Ragi Jowar Bajra Wheat Phulka

Step 1: To begin making the Mixed Millet Phulka Recipe first bring all the ingredients together and we will make the dough

Step 2: In a large bowl combine the ragi, jowar, bajra, wheat flour and salt; add a little water at a time to make firm dough

Step 3: Add a teaspoon of oil to coat the dough and knead for a few more minutes until smooth

Step 4: Set the millet phulka dough aside to rest covered for 15 minutes

Step 5: Knead once again and divide the dough into 8 portions

Step 6: Preheat the iron skillet on medium high heat

Step 7: Roll the portions of phulka (roti) dough into balls; flatten these balls with the palm of your hand

Step 8: Take a portion of the Millet phulka dough, toss it on the flour and roll out into thin circles to approximately 6 inches in diameter

Step 9: As you roll them out, you can keep tossing the dough in dry flour while rolling; this will prevent it from getting sticky when rolling them out

Step 10: Cook the millet phulka as indicated in the steps below

Step 11: Continue the process of rolling with the remaining portions of the dough

Step 12: *Cooking Millet Phulka (Roti) on Gas StovePlace rolled dough on the hot skillet

Step 13: In a few seconds you will notice that small air pockets start to form

Step 14: At this point flip the rolled dough to the other side on the skillet

Step 15: After a few seconds turn the flame to high; using tongs take the rolled Millet phulka off the skillet and place it directly on the flame

Step 16: It should balloon into a spherical shape and puff up

Step 17: Remove the Millet phulka from heat, place it on a flat plate and optionally spread little ghee on the side facing up

Step 18: Continue the same process for the remaining portions of the rolled Millet phulka dough and keep stacking them one over the other

Step 19: *Cooking Millet Phulka (Roti) on Electric StoveThis process can be used if you are using a gas stove as well

Step 20: Preheat an iron skillet

Step 21: Place rolled Millet phulka dough on the hot skillet

Step 22: In a few seconds you will notice that small air pockets start to form

Step 23: At this point flip the rolled Millet phulka dough to the other side on the skillet

Step 24: Flip over again and cook the first side pressing lightly with a napkin

Step 25: The rolled out phulka dough should begin to start puffing out

Step 26: Flip and cook the other side for a few more seconds

Step 27: Remove from the heat, place the Millet phulka on a flat plate and optionally spread little ghee on the side facing up

Step 28: Continue the same process for the remaining portions of the rolled dough and keep stacking them the phulka one over the other

Step 29: Serve the Mixed Millet Phulka Recipe with Spinach Paneer Kofta Curry and Dangar Pachadi With Grated Carrots to create complete healthy meal

Step 30: TipMaking the rolled out phulka dough puff into a balloon comes with practice

Step 31: So give yourself time if you are new to bread making

Step 32: Even if yours does not puff the first time or the times after, the rotis that you have made are cooked and are edible, so you could consume them with your choice of vegetables

Step 33: Using thinner rolling pins is the key, as you want to be gentle with the dough

Step 34: The heavy big ones will make you press harder which might just make it tear

Step 35: It’s well worth investing in a thinner rolling pin and tongs to hold the bread which is available in most Indian stores around the world

Step 36: Tossing the phulka dough in flour as you roll is another helper that will make the rolling out the dough easier