Ragi & ‘Aata’ Flour Flatbread: Memories of Maami’s Kitchen
Growing up, some of my fondest memories are of quietly watching my maami (auntie) move effortlessly around her kitchen, her hands expertly mixing dough, rolling, and cooking flatbreads on the hot griddle. She never rushed, always patient, her love and care folded into every step.
One flatbread that always caught my eye was this simple yet hearty ragi and aata flour roti. The nutty aroma of finger millet combined with the familiar graininess of whole wheat flour filled the air, promising something wholesome and comforting. Though I was just a child, those moments taught me that cooking is not just about food — it’s about tradition, family, and the quiet rituals that connect us.
1 cup finger millet flour (ragi)
2 cups of 'aata' flour
2 table spoon of butter or 6 table spoon of olive oil
1 cup of hot water ( adjust according the need)
Salt to taste
Method
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In a large bowl, mix the ragi flour, whole wheat flour, and salt.
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Add butter or olive oil and rub into the flour until well combined.
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Gradually pour in hot water, mixing and kneading to form a soft, pliable dough. Adjust water as needed.
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Cover the dough and let it rest for 15–20 minutes.
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Divide the dough into small balls. Roll each ball into a thin circle on a floured surface.
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Cook on a hot griddle or tava until golden brown spots appear on both sides, flipping as needed.
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Serve warm with curry, chutney, or simply butter.
Making this flatbread is my way of honoring maami’s quiet magic — a simple recipe with a heart full of memories baked right in.
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