I prepared my dough in the Nutril mill artiste. You can prepare it with any stand mixer or knead it by hand also. In a mixing bowl, add the whole wheat flour, ragi flour, oil, and salt.
First, mix it and then slowly add water little by little and knead into the soft dough. If you are using the stand mixer, follow the instructions accordingly. After kneading, let the dough rest for 15 to 20 minutes. Make sure you cover the dough.
Divide the prepared dough into equal parts and roll them into smooth balls. I divided my dough into eight balls.
Roll and cook the ragi roti
Take a rolled ball, dust it with wheat flour, and roll it out into a circle 5 to 6 inches in diameter. Do not roll it too thin. Also, dust it generously with wheat flour as required. Shake off the excess flour. Similarly, make all the rotis and keep them ready. You can roll and cook simultaneously.
Heat an iron tawa and make sure it is hot. Make sure the heat is at medium to medium-high. Place the rolled roti on the hot tawa. Let it cook for 30 to 40 seconds—Spread ¼ to ½ tsp of oil around the edges in between.
Now flip the roti and cook until you see the brown spots like below. Gently press the roti as you cook so that the oil spreads evenly and the roti puffs up slightly. I did not let the roti puff up fully like phulka.
Place the prepared roti separately and apply a small layer of ghee. This step is optional. Skip it if you want to keep the paratha vegan. Serve warm with curries of your choice.
I like to use an equal measure of ragi and wheat flour. You can adjust it as per your liking. But if you increase the measure of ragi flour, rolling will be slightly difficult.
Add water as required. Room temperature or lukewarm water is preferable.
Serve it warm, and you can reheat it if needed. I haven't tried refrigerating the prepared roti.
Instead of ragi flour, you can use amaranth flour, quinoa flour, or other millet flours of your choice.