Ragi Flour Pita Bread

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