Multi-Grain Flatbread with Corn and Ragi

1.In a large mixing bowl, combine the corn flour, ragi flour, chickpea flour, salt, and baking powder. Mix well to evenly distribute the ingredients.

2.Add the chopped cilantro and green chili to the flour mixture if using, and stir to combine.

3.Make a well in the center of the dry ingredients and pour in the oil and about half of the warm water.

4.Gradually mix the flour into the water and oil using your hand or a spoon, adding more water little by little until a soft, pliable dough forms. The dough should not be sticky but should hold together well.

5.Knead the dough gently for 2-3 minutes on a clean surface to ensure uniform texture. Cover the dough with a damp cloth and let it rest for 15 minutes to hydrate the flours.

6.Divide the dough into 6 equal portions and roll each portion into a smooth ball.

7.Lightly dust a clean surface and rolling pin with corn flour. Roll out each dough ball into a thin, round flatbread about 6-7 inches in diameter. If the dough cracks, press gently to seal and continue rolling.

8.Heat a non-stick skillet or cast-iron pan over medium-high heat until hot.

9.Place one flatbread onto the dry skillet and cook for about 1-2 minutes until bubbles start to form and the underside has light golden brown spots.

10.Flip the flatbread and cook the other side for another 1-2 minutes, pressing gently with a spatula to ensure even cooking. Add a few drops of oil around the edges if desired for a crispier texture.

11.Repeat the cooking process with the remaining flatbreads, keeping the cooked ones warm wrapped in a clean kitchen towel.

12.Serve the multi-grain flatbreads warm as a nutritious snack or alongside your favorite curry or dip.