For folks who don’t want to work on a non-glutinous dough (the dough is not elastic), mix ragi flour and whole wheat flour to make rotis.
Rotis made using proportions of 1/2 ragi, 1/2 whole wheat or 1/3 ragi, 2/3 whole wheat come out quite well.
Mix the flours with warm water and leave aside for 1/2 hour or so. Roll out rotis. Done.