Nachni Bhakri / Ragi Rotti

Bhakri is a gluten free flatbread made of rice flour or jowar flour or finger millet flour or pearl millet flour. These are well known as Bhakri in Maharashtra and Rotti in Karnataka. One good thing about Bhakri is that these are oil free. Nutrition wise, you are eating whole grain complex carbohydrates. For a wholesome meal, pair it with a protein rich beans curry. Or a simple coconut chutney tastes great too.

Ingredients:
Nachni/Ragi/Finger Millet Flour - 1 cup
Rice Flour/Tandlacha Peeth - 1/2 cup
Water - 1 1/2 cups
Salt

How to make Nachni chi Bhakri:

• In a mixing bowl or a big plate, add nachni flour and rice flour. Add salt to taste and mix well. You can make bhakris with just nachni flour as well. 
• Add 2 cups of water in a pot and bring it to a boil. Turn off the heat and add this boiling water to the bowl. Using a spoon, mix all the ingredients well. When it turns cold enough to handle, knead the dough well and divide into 5 balls.

• Sprinkle some rice flour on a wooden board. Place a round dough ball. Using your hands, spread it evenly and make thin, round flatbread. You can use a rolling pin as well. While rolling, you will notice that the lower side of the bhakri has more flour as compared to the upper side.
• Heat a cast iron pan or tawa or griddle. Place the rolled bhakri in such a way that the powdery floured side is on top.
• Apply little water (about 2 tbsp) on the floured side, so that the bhakri turns moist. Flip the bhakri when the water dries up. After a minute or so, cook the bhakri on direct heat/flame of the burner. Use tongs to move the bhakri and roast for few seconds so that brown spots appear and bhakri puffs up. Repeat the same for the remaining dough balls.
• If you are not a fan of finger millet, but love jowar, take a look at Jwarichi Bhakri (Jowar flatbread) made in a similar way.

Serve Ragi Roti with a spicy curry or a simple Coconut Chutney.