Ragi Flatbread with Hemp Chutney

45m

The roti flatbread comes in dozens of different forms across India, varying across regions depending on the grain or millet that grows predominantly in each local. While finger millet wheat might be the most commonly seen internationally, you’re more likely to find them made with "alternative" grains or flours when venturing into smaller towns and rural areas, finding a range of textures and flavors.

This recipe, made with finger millet—also known as ragi—, is what we often eat in my hometown in Uttarakhand. They are best served hot, with ghee and hemp chutney.

The finger millet flour can be replaced with almost any other millet, grain, or gluten-free flour—just remember that the quantity of water might change accordingly, so feel the dough as you go.

Toast 1 tbsp of cumin seeds on a skillet over low heat until fragrant
Add ½ cup of hemp seeds and toast until they start to pop. Don't leave them for too long, since they can get bitter
Slice 1 peeled garlic clove
Slice 2 small green chilis
Finely chop ½ bunch of coriander
Crush the toasted seeds using a mortar and pestle
Add the sliced garlic and green chili. Crush until there are no large chunks
Add the chopped coriander
Add the juice of 2 limes
Add salt to taste
Crush until combined
Transfer to a serving bowl. The hemp seed chutney is ready
Add 500 g of finger millet flour to a medium bowl
Add 1 tbsp of butter
Add 1 tsp of salt
Add 400 ml of boiling water
Mix until the dough comes together. Add more water if needed
Divide the dough into 20 balls
Flatten the balls between a plastic sheet using a tortilla press
Cook both sides of each flatbread on a hot griddle or skillet over low heat until they are brown and cooked through
Transfer the flatbreads to a plate and serve with the Hemp Seed Chutney. The ragi flatbread with hemp chutney is ready
Enjoy!