Wheat Ragi Roti (Wheat Flour & 20% Ragi Flour)
Ragi-Wheat Roti is a healthy and delicious Indian flatbread made with a combination of ragi flour (finger millet flour) and wheat flour. This recipe is a great source of fiber, protein, and essential vitamins and minerals. It is also vegan and suitable for those following a plant-based diet. However, people with gluten allergies should avoid this dish.
Allergen Information: Contains Gluten Allergy
Nutrition Facts
Per serving
Energy
81 kcal
Protein
2 g
Carbs
16 g
Fat
0 g
Fiber
3 g
Ingredients
Plain Water
0.25 small glass (50g)
Wheat flour, atta
0.5 cup (80g)
Ragi flour
0.25 small cup (20g)
Instructions
Cooking Steps
In a large mixing bowl, combine the ragi flour, wheat flour. Mix well.
Gradually add water and knead the dough until it is smooth and pliable.
Divide the dough into equal-sized balls.
Take one ball and roll it out into a circular shape using a rolling pin on a lightly floured surface.
Heat a tawa or skillet over medium heat. Place the rolled-out roti on the tawa and cook for 1-2 minutes on each side until both sides are lightly browned.
Serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.