Prepare the Dough

In a mixing bowl, add ragi flour, wheat flour (if using), ajwain, salt, ginger, green chili, and coriander.

Slowly add warm water and knead into a soft, slightly sticky dough.

Apply a little oil on top and rest for 10–15 minutes.

' Note: Ragi flour has no gluten, so use light hands while rolling.

Roll the Paratha

Divide dough into equal balls. Dust with dry flour.

Roll each ball gently into a 5–6 inch disc. If sticky, roll between two sheets of butter paper or plastic.

Cook the Paratha

Heat a tawa. Place the rolled paratha and cook on one side until bubbles appear.

Flip and apply ghee or oil. Roast both sides till cooked and light brown spots appear.

Repeat for all parathas.