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Controlled Hydration: In a mixing bowl, combine a measured amount of ragi flour with salt. Gradually add hot water while continuously stirring. The key here is to use hot water (not boiling) and add it progressively to achieve a manageable dough consistency.

Cook and Coax: Once a workable dough forms, transfer it to a preheated pan on low heat. Continue kneading the dough for a few minutes, allowing the heat to further soften the ragi flour. This step promotes a more pliable texture.

Rest and Recover: Cover the kneaded dough with a damp cloth and allow it to rest for 20 minutes. This resting period allows the ragi flour to absorb moisture fully, contributing to a softer roti.

Shaping and Rolling: Lightly moisten your hands and knead the dough for a few seconds. Divide the dough into equal portions and form them into small balls. Dust each ball with a light coating of flour before rolling them out into thin rotis.

Cooking with Care: Heat a tawa (griddle) or pan over medium heat. Carefully transfer the rolled roti onto the hot surface. Cook for a few seconds until small bubbles appear on the surface.

The Magic Puff: Flip the roti and cook for a few seconds more. Once you notice slight browning on the bottom, gently press down on the roti using a spatula. This encourages the roti to puff.

Serve and Savor: Flip the roti again and cook until puffed and golden brown on both sides. Serve your soft and flavorful ragi roti immediately with your favorite accompaniments.
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