Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Finger millet flour, freshly sifted | 190 g | Sweet, Astringent · Cooling |
 Whole-wheat flour, freshly measured | 80 g | Sweet · Cooling |
 Olive oil, divided for the griddle | 22 g | Sweet, Bitter, Astringent · Heating |
 Fennel seeds, lightly crushed | 4 g | Sweet, Pungent, Bitter · Cooling |
 Rock salt, finely ground | 4 g | Salty · Cooling |
| Water, freshly boiled | 190 g | Whole culinary ingredient |
Step-by-Step Preparation
- Measure 190 ml (about 3/4 cup) warm water for Ragi Olive Skillet Bread; begin with three quarters, then add the remainder by the tablespoon so the dough or batter does not become slack.
- Blend the flours with fennel, oil, salt, and warm water. Mix with the heat off for 1–2 minutes, lifting from the bottom until the ingredients are uniform and no clumps remain.
- Pat the soft dough into small rounds between sheets. Aim for an even 2–3 mm thickness; repair cracks before the piece reaches the hot surface.
- For Ragi Olive Skillet Bread, preheat the griddle over medium heat for 5 minutes; a drop of water should skitter briefly and evaporate before the first bread goes on.
- Cook each round slowly until both faces become dry and firm. Hold the griddle at medium heat and allow 2–3 minutes on the first face and 1–2 minutes after turning, until the surface looks dry, brown freckles appear, and the center springs back.
- For Ragi Olive Skillet Bread, stack the cooked breads under a clean cloth for 8 minutes so steam softens their surfaces; serve them warm rather than holding them on the griddle.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original lacto-vegetarian recipe developed for the R3 regional and practical cooking collection)
Ragi Olive Skillet Bread is a freshly cooked flatbread intended to be eaten warm Vata: brush lightly with ghee and pair with a moist vegetable. Pitta: keep pungent fillings modest and avoid hard charring. Kapha: roll it thin, use little fat, and choose one modest bread.
USDA Nutrition Facts for Ragi Olive Skillet Bread
| Nutrient | Per 100g | Per Serving (1 serving (122g)) |
|---|---|---|
| Energy (Calories) | 222 kcal | 272 kcal |
| Protein | 5.1 g | 6.2 g |
| Total Carbohydrates | 38.1 g | 46.7 g |
| Dietary Fiber | 6.4 g | 7.8 g |
| Total Sugars | 0.2 g | 0.2 g |
| Total Fat | 5.8 g | 7.1 g |
| Calcium | 157.9 mg | 193.4 mg |
| Iron | 2.56 mg | 3.13 mg |
| Magnesium | 82.5 mg | 101.1 mg |
| Phosphorus | 143.7 mg | 176.0 mg |
| Potassium | 245 mg | 300 mg |
| Sodium | 321 mg | 393 mg |
| Zinc | 1.44 mg | 1.76 mg |
| Copper | 0.34 mg | 0.42 mg |
| Manganese | 1.95 mg | 2.39 mg |
| Selenium | 16.0 µg | 19.6 µg |
| Vitamin C | 0.2 mg | 0.2 mg |
| Vitamin A (RAE) | 0.7 µg | 0.8 µg |
| Vitamin E | 1.27 mg | 1.55 mg |
| Vitamin K | 4.2 µg | 5.1 µg |
| Thiamin (Vitamin B1) | 0.23 mg | 0.28 mg |
| Riboflavin (Vitamin B2) | 0.10 mg | 0.12 mg |
| Niacin (Vitamin B3) | 1.38 mg | 1.69 mg |
| Vitamin B6 | 0.09 mg | 0.11 mg |
| Folate (DFE) | 7.2 µg | 8.8 µg |
| Choline | 5.1 mg | 6.3 mg |
