To begin making the Ragi Wheat Phulka Recipe, in a large bowl combine the ragi flour, wheat flour and salt; add a little water at a time to make firm dough. Add a teaspoon of oil to coat the dough and knead for a few more minutes until smooth. Divide the dough into equal portions.

Cover and set the dough aside to rest for 15 minutes. 

Preheat the tawa on medium high heat.Take one dough ball, flatten these balls between your palms.

Toss it in the flour and roll out into thin circles of 6-7 inches in diameter.

Place rolled ragi wheat phulka dough on the hot tawa. In a few seconds you will notice that small air pockets start to form. At this point flip the ragi phulka to the other side on the tawa. 

Flip over again and cook the first side pressing lightly with a napkin. The rolled out ragi phulka dough should begin to start puffing up. 

At this stage place the Ragi wheat phulka on the direct flame, allow it to puff up. With a help of a tong flip the ragi phulka again and cook the other side for a few more seconds.

Once cooked remove the Ragi Wheat Phulka from the heat, transfer onto a plate, smear ghee generously on the ragi wheat phulka and serve. 

Continue the process of rolling with the remaining portions of the ragi dough and cooking them on the tawa. 

Serve this Ragi Wheat Phulka Recipe along with Horsegram Dal Recipe, Keerai Masiyal Recipe and Beetroot, Carrot & Cucumber Salad with Peanuts Recipe for a complete Diabetic Friendly meal.