Ragi Flour Pita Bread

6
Servings
60m
Prep Time
20m
Cook Time
1h 20m
Ready In


"Ragi Pita bread is a gluten free flatbread made using the Ragi flour or Nachni. A quick, easy and healthy breakfast recipe that is high in calcium and low in glycemic index. This ragi/finger millet pita bread is considered to be a healthy food."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (103.1 g)
  • Calories 222.2
  • Total Fat - 2 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 62.1 mg
  • Total Carbohydrate - 45.1 g
  • Dietary Fiber - 5 g
  • Sugars - 0.3 g
  • Protein - 7.9 g
  • Calcium - 19.3 mg
  • Iron - 1.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.7 mg

Step 1

Mix lukewarm water, 1tbsp sugar, and yeast in a deep bowl and leave it aside for 10 minutes to activate the yeast

Step 2

After 10 minutes, the mix turns into a thick creamy paste, which means the yeast has activated

Step 3

Add 2 cups Ragi Flour, 1 cup all-purpose flour, 2 tablespoons olive oil, and

Step 4

Salt according to the taste in a bowl and mix it well

Step 5

Then add the yeast mixture to the above mix to bind the dough

Step 6

Pour 1 to 1.5 cups of water and mix very well

Step 7

Initially, the dough will be very sticky. Don’t worry, use the bench scraper to scrape the dough and keep kneading it for another 10 minutes

Step 8

If the dough still looks very sticky even after kneading well, then add all-purpose flour till smooth

Step 9

Mix well and knead to a smooth and soft dough

Step 10

Now, grease a large bowl with oil and tuck the dough in the bowl

Step 11

Cover the dough bowl with a damp muslin cloth and keep it aside for 1 hour

Step 12

The bread dough will rise and double in size

Step 13

Punch the dough to remove the air bubbles from the dough

Step 14

Now, sprinkle a little flour on a workstation and transfer the kneaded dough there

Step 15

Knead again for about 5 minutes using little flour by stretching it and folding it back, till the dough becomes smooth

Step 16

The Ragi Flour Pita Bread Dough is ready

Step 17

Divide the Ragi flour dough into 8-10 equal parts

Step 18

Roll each part into a round ball

Step 19

Cover the dough balls with a muslin cloth and leave them aside for about 10 minutes

Step 20

Using a rolling pin, roll each ball evenly into a circle of 5-6 inches

Step 21

Use dry flour while rolling it if the dough is sticking to your rolling pin

Step 22

Keep the Broccoli flour bread a little thick while rolling

Step 23

Place a baking tray in the oven. Then preheat the oven at 230 degrees Celsius (446 degrees Fahrenheit) for 15 -20 minutes

Step 24

Remove the baking tray from the oven with a tong. Sprinkle some flour and place the rolled out bread in the tray

Step 25

Bake for 2 minutes on one side, or until the bread puffs up and then, carefully turn the bread over to bake for 1-2 minutes on the other side. The bread will puff up nicely and should be ready

Step 26

Cover the baked pitas with a muslin cloth while you work on the rest of the pitas

Storing the Ragi Flour Pita Bread


Step 27

You can store pita bread well for 4-5 days in an air-tight bag

Tips & Variations


No special items needed.

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