Zero Wheat, Ragi Bread. It’s gluten free & super healthy. #veganrecipes #millet #indianfood

𝑹𝒆𝒄𝒊𝒑𝒆: *Ragi Flour-214gm (1 1/2 cup) *Psyllium Husk- 14gm (3 tbsp) *Dry Active Yeast- 6gm (1 1/2 tsp) *Salt- 1/2 tsp *Sugar- 2 tsp *Oil- 2 tbsp *Warm Water- 2 cups 𝑴𝒆𝒕𝒉𝒐𝒅: ♥Mix all the ingredients except water in a large bowl. ♥Use a whisk. Add warm water in parts and mix the batter. ♥Use a spatula & keep mixing the batter. It’ll turn into a thick sticky dough. ♥Cover with damp cloth & rest for 2 hrs in a warm place. ♥After 2 hrs, the dough has risen, pull it out & roll it as shown in the video. ♥Place in a greased bread tin. ♥ Cover with damp cloth & proof the dough for another 45mins. ♥ Gently brush with milk & Sprinkle sesame seeds. ♥Bake in a pre heated oven at 200C for 30 mins. ♥Brush butter on top & Let the bread cool down completely before slicing it. Note: keeps for 2-3 days in room temperature. Water should be warm, not hot. I’ve used standard baking measures.