Ragi bread

Ragi bread is a staple food prepared from a dough of flour and water, usually by baking. The rich, dark colour and earthy taste make this bread go well with anything.

Steps for preparation

In a bowl, add a quarter cup lukewarm water to the yeast and leave to proof (say around 15 minutes) till frothy.
Mix all the ingredients, except the dill and the green chillies, in a large bowl and knead well together till the dough becomes elastic and soft.
Leave, covered with a damp cloth or lid, to rise in a warm place till doubled in bulk. (Likely 2 hours or so in present, usual Bangalore weather)
Gently deflate the dough, kneading it again lightly, mixing in the finely minced dill and chillies.
Make the rolls, or place in a greased loaf pan. Cover and keep in a warm place till doubled in bulk.
Bake in a pre-heated oven at 180 degrees Centigrade for an hour or till done.
I placed two small, shallow containers of boiling hot water in the oven, to keep the surface from cracking, since I wanted smooth topped burger buns with soft crusts and no cracks.
Brush the tops with oil (or butter, if not vegan) for a glossy finish, leave to stand for five minutes then unmould from pan, if used, and cool completely on a rack, before slicing.