Add water to a pan and put it on medium-high heat. Add oil, salt and let it come to a full boil.
As soon as it comes to a boil, add the ragi flour and turn off the heat.Remove pan from heat and with a spatula mix the flour. It will feel very stiff at first but keep mixing and it will mix eventually.
Transfer to a sheet of parchment paper, and give a good mix. Be careful if the dough is very hot use the sides of parchment paper to knead. You don't really need to knead here (since there's no gluten), just making sure everything is mixed well.
Let the dough cool down for 10 minutes and then divide into 4 parts- 42 grams each.Take one part, roll it between your palms to a round and then flatten it and dust it with ragi flour.
Now start rolling the dough using a rolling pin. You can roll on the parchment paper or it will also easily roll on rolling board (chakla). Usually gluten-free flours are harder to roll but with this method, ragi rotis roll very easily.If you are having trouble, then yes use parchment paper to roll. Meanwhile heat a tawa or skillet on medium-high heat. Roll to a thin circle of around 5 to 6 inches diameter.
Place the rolled roti on the hot tawa. Cook for around 40 seconds on one side, then flip and cook the other side.
Flip again and apply pressure on the roti using a paper towel or napkin, it will puff up. Turn other side and cook for few more seconds. You can also place them directly on heat and and cook them like you would cook a phulka/roti. Apply ghee (if using) and serve ragi roti immediately with any curry or dal of choice.
Ragi rotis are best enjoyed immediately. So serve them as soon as you make them. They become drier as they cool down.
Apply ghee before serving to keep them soft and moist.