Originating from Africa and China, millet is a really nutrient-rich grain, full of iron, calcium, and B vitamins. In India, it's often cooked as a sweet porridge breakfast dish, but it can also be used to make gluten-free flatbread. These millet-based breads are seasoned with coriander and aromatic ginger-garlic paste. Perfect with a curry or with some warm soup, they're also completely natural and wholesome.
Millet Flatbread [Vegan, Gluten-Free]
10 small flatbreads
- 2 cups millet flour
- 1 large handful of fresh coriander, finely chopped
- 2 cloves garlic
- 1-inch piece fresh ginger
- 1/2 teaspoon salt
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
- Approximately 1/3 cup water
- In a mortar and pestle, make a smooth paste with the ginger, garlic, and a splash of water.
- In a large bowl, mix the flour, salt, and coriander. Then add the ginger-garlic paste, lemon juice, and olive oil and mix very well. Finally, add the water slowly and knead until you have a smooth dough.
- You may find the exact amount of water you need varies, but you want a dough that just holds together and isn't too wet. If you have problems rolling it out then it's probably too wet, so knead in a little more flour.
- This is the tricky bit, rolling out the breads. Take two clean sandwich bags and using a rolling pin and roll them out one by one between the two bags so that they are around about 5 inches in diameter. You should find that you can gently remove them from the bags onto the palm of your hand, and then flip them into the pan. It can take a few goes to get the hang of this but it is well worth it.
- Cook them in a heavy bottomed frying pan, on a medium heat, for about 60 seconds on each side until golden. For added flavor, you can finish them off with 20-30 seconds directly above the flame on your hob, this gives them a charred and smoky flavor typical of Indian breads made in tandoor ovens. If you do this, use tongs and keep flipping the breads so that they don't burn too much.