Rustic Millet Flatbreads with Spring Onion and Carrot

Ragi is finger millet, a small reddish grain that has been grown across southern India and parts of East Africa for a very long time. Its flour is darker and earthier than wheat, with a slightly nutty taste that holds up well to bold flavours like green chilli and spring onion. In many homes it is the everyday grain in hot weather, because it is filling and cooks into something hearty without much fuss.

Ragi has no gluten, so the dough behaves differently from a wheat chapati. It does not stretch the way wheat does, and it cracks if you press too hard. That is why the rolling step asks you to dust the dough with a little more ragi flour rather than wheat. Keep the circle gentle and even, and do not worry if it is not perfectly round. A slightly rustic edge suits this bread.

The curd does more than add a tangy note. It softens the dough and keeps the roti moist after it cools, so if you are cooking ahead, a short rest in a clean cloth will keep them pliable. Leftovers wrap well in foil and warm nicely on a dry pan for a minute on each side. You can also crumble a cold roti into a bowl with a spoon of yoghurt and some chopped onion for a quick breakfast.

For a meal, I like these with a bowl of dal or a plain tomato and onion sabzi, where the bread can do the scooping. They also sit well beside a sharp cucumber and mint raita. If you want something heavier, pair them with Sizzling Mushroom, Paneer and Capsicum Stir Fry, which has enough sauce to soak into the bread.

If you have a bit of extra time and want to switch things up, try the Steamed Ragi Puttu with Coconut Layers for another way to use the same flour. It is a very different texture, soft and crumbly, and it makes a lovely change from flatbread on a slow weekend morning.