Ragi / Finger Millet Flour - 3 small cups + some more for rolling the bhakris
Water - 21/2 cups
(Do not use salt)
A few drops of oil
Makes around 11 bhakris
Bring the water to a boil. Place the four in a wide vessel. Add 2 cups of the boiling water to the flour, reserving the rest amd immediately start mixing it with a wooden spoon.
After a few minutes when the dough has cooled slightly, start kneading it directly with your hands. Sprinkle a little more water if needed to make a soft dough. Wash your hands, apply a few drops of oil to your fingers and knead again.
Heat a skillet on medium high. Out of the dough, make 11 small balls. Take a plastic cling wrap and sprinkle some ragi flour on it. Place one ball of the dough, sprinkle some more flour on it and cover it with another plastic cling wrap. Using a rolling pin, roll the ball gently into a flat bread.
Place it on the hot skillet and sprinkle a few drops of warm water on it. After cooking for a minute or so, flip the bhakri and cook on the other side for another minute.
Then remove the hot bhakri and place it on a wire rack and cook it directly over the gas flame for a few minutes on both sides till they get large brown spots.
Repeat with the rest of the dough and serve the bhakris hot. We had ours with crunchy sliced red onion, dal and baby eggplant curry.
Sending this recipe to the following event hosted by http://ticklingpalates.blogspot.com/2012/07/announcing-lets-cook-17-breads.html