Ragi Roti

2 cups ragi flour

Take rage flour in a large bowl.

1 onion, finely chopped

1 tsp ginger, grated

1 chili, finely chopped

5 tbsp fenugreek leaves or dill leaves, chopped

2 tbsp cilantro, finely chopped

1 tsp cumin seeds

1 tsp salt

Add all the above to the flour, mix well.

3/4 cup hot water, MUST

Add hot water and combine well.

1 tsp oil

Add oil, knead for a minute. Knead to a smooth and soft dough, add water, if required to make a soft dough.

Ragi Roti

Grease tawa with 1 tsp oil

Take a parchment paper, grease the parchment paper. 

Take a ball sized dough and tap gently to a thin thickness, pat and spread.

Make 3 holes, this will help to roast as we can add oil in the center.

Now flip over to hot tawa and press gently.

After a minute, peel the parchment paper gently.

Flip over once the base is cooked.

Now add 1 tsp oil and roast both sides until it turns slightly golden.

Note: Ragi roti tastes great, when served hot. Goes well with coconut chutney.

Taste Note: Tastes AMAZING

Source: hebbarskitchen

Quinoa Roti

Yields: 8

2 cups quinoa flour
1/2 tsp salt
3/4 cup water

Gently mix flour, salt, add the water 1/4 cup at a time.

Now use your hands to mix and keep working the dough.

Very soon you will see that the dough has formed into a ball and almost cleans the sides of the bowl.

Split the dough into 8 equal pieces and start making roti's right away.

Generously flour the roti's as you roll them out as the dough is delicate.

Once the roti is approximately the size of your palm, gently transfer it to the hot pan.

Quinoa roti's cook very quickly as compared to the traditional roti's, so keep an eye out for them and slip them.

Enjoy your gluten-free roti's.

Source: Sonia C
Taste Note: Tastes AWESOME, SOFT and PUFFY.