Steps:

Step 1: Preparing the Dough (The 'Ukhali' Method)

1. Boil Water: Bring 1 cup of water to a rolling boil in a saucepan. Add the salt and optional sesame seeds, then turn off the heat.

2. Add Flour: Pour the 1 cup of Ragi flour into the boiling water all at once. Mix immediately and vigorously using a wooden spatula or spoon until a crumbly mixture forms and the water is absorbed.

3. Cover & Rest: Cover the saucepan with a lid and let the mixture sit for 5 minutes. This steam-cooks the flour, which is the secret to getting a soft bhakri.

4. Knead: Transfer the warm mixture to a large plate or parat (shallow kneading dish). Knead it well while it is still warm. You may need to sprinkle a little warm water, one teaspoon at a time, to make a very soft, pliable, and smooth dough. It should be softer than wheat roti dough.

Step 2: Shaping the Bhakri

1. Portion: Divide the dough into 3-4 equal small balls. Bhakri is traditionally smaller and thicker than a roti.

2. Coat: Take one ball and flatten it slightly. Dip both sides lightly into the dry dusting flour (ragi or rice flour).

3. Patting (Traditional): Place the dough ball on a clean cloth or a lightly floured surface. Using the heel of your palm and your fingers, gently pat the dough outwards to form a flat, circular disc (bhakri).
   Tip: Keep your hands lightly dusted with flour to prevent sticking. Pat gently to avoid cracks.

4. Rolling (Easier Method): Alternatively, use a rolling pin. Roll gently and evenly, using dusting flour as needed, until you have a smooth disc of about 5-6 inches in diameter.

Step 3: Cooking the Bhakri

1. Heat Tawa: Heat a thick, non-stick, or iron tawa (griddle) over a medium-high flame.

2. Place on Tawa: Carefully lift the bhakri and place it on the hot tawa. The side that was facing up while patting should now face the tawa.

3. Apply Water: Immediately after placing it, use your palm or a wet cloth/silicon brush to gently apply water evenly over the top surface of the bhakri. This prevents the surface from drying out and cracking.

4. Flip 1 (Wait for Water to Dry): Once the water on the surface evaporates completely and the top looks dry, flip the bhakri to the other side.

5. Flip 2 (Final Cook): Cook this second side for about 1-2 minutes. The bhakri will develop small bubbles.

6. Puff (Optional): Transfer the bhakri directly onto a medium-low flame (if you have a gas stove) or press gently with a clean cloth on the tawa. It should puff up slightly.

7. Serve: Remove from the heat. Serve immediately, topped with a little ghee or butter.

Enjoy your Ragi Bhakri with spicy garlic chutney, yogurt, or any vegetable curry like Bharli Vangi (stuffed brinjal).