Paleo Ragi Roti
Delightfully wholesome and perfect for a Paleo lifestyle, this Paleo Ragi Roti recipe blends the earthy goodness of ragi (finger millet) flour with the creamy richness of almond and coconut flours. Enhanced by psyllium husk for a soft, pliable texture and bound with coconut oil, these gluten-free flatbreads are a healthier spin on traditional ragi roti. Ready in just 30 minutes, they’re quick to prepare—an ideal choice for weeknight dinners or special occasions. Serve these soft, golden rotis with your favorite Paleo-friendly curries or sautéed veggies for a nutritious, grain-free meal that's both satisfying and packed with unique flavors.
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Recipe Information
Ingredients
- 2 cups Ragi (finger millet) flour
- 0.5 cup Almond flour
- 0.25 cup Coconut flour
- 2 tablespoons Psyllium husk
- 0.5 teaspoon Salt
- 1.5 cups Warm water
- 2 tablespoons Coconut oil
Instructions
In a large mixing bowl, combine the ragi flour, almond flour, coconut flour, psyllium husk, and salt. Mix well to ensure all dry ingredients are evenly distributed.
Gradually add the warm water to the flour mixture, stirring continuously with a wooden spoon or your hands until a soft dough forms. You may not need all the water, so add it slowly.
Once the mixture begins to come together, add the coconut oil. Knead the dough gently to ensure the oil is well incorporated and the dough is smooth and slightly sticky.
Divide the dough into 8 equal portions and roll each portion into a ball.
Using a rolling pin, flatten each ball between two sheets of parchment paper to form a round disc about 6 inches in diameter and approximately 1/8 inch thick.
Heat a non-stick skillet or tawa over medium heat.
Place a rolled ragi roti on the heated skillet. Cook for about 1-2 minutes until bubbles start to form on the surface.
Flip the roti and cook for another 1-2 minutes until both sides are cooked through and slightly golden.
Repeat the cooking process with the remaining dough balls.
Serve warm Paleo Ragi Rotis with your choice of Paleo-friendly curries or vegetables.
Nutrition Facts
Calories |
1494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1229 mg | 53% | |
| Total Carbohydrate | 213.0 g | 77% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 5.7 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 955 mg | 73% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1261 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
