Ragi Flour Pita Bread
Recipe: #35835
October 10, 2020
Categories: Breads, Snacks, Brunch, Oven Bake, Heart Healthy, Kosher, Low Calorie, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, Kid's Lunches, Water, Flour, more
"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."
Ingredients
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 by Step Method
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
No special items needed.