Flat bread with gluten-free millet flour called Ragi.

Pointer 1:

This flour can be found in nutrition stores. The easiest source is an Indian grocery store.


  • 2 cups Ragi flour
  • 1 cup warm water or as needed
  • No salt necessary (my breads do not contain salt)

If you need more taste, you may add the following, or just make it plain. You would need a tsp. of salt if you add the below.

  • 1/2 a medium-sized onion, diced
  • 1 green chillie, diced
  • 1/2 tsp. salt


Take flour in a shallow bowl. Add water and slowly starting making the dough, the consistency of pizza dough to make it flexible. As ragi has a lot of fiber, the dough will not be as smooth as other bleached or purified flours.

Mix in the onion, chillie and salt if you choose. Otherwise continue on without. After the dough is mixed, set it aside for about 30 mins.

Next roll the dough into tiny lemon-sized balls. Flatten it out with a rolling pin. Use a flat pan, turn on heat to medium-high. Lay the flattened bread on top. Let one side heat well until you see the raw flour turn color. Flip on to the other side. The bread should puff up just a bit. Make sure both sides are well cooked. Then remove from heat and place in a dish and cover. This will keep the bread somewhat soft as the steam settles. If left out open, the bread might turn a bit hard

You should be able to make at least 8 pieces with the above measurement.

Serve with any of the side dishes I have on this site.

^ Please contact me for any of these ingredients or utensils.

Vidya Swamy's Kitchen © 2009  |  Copyright & Privacy policy | About