Why does this recipe suggest rolling the flatbreads between sandwich bags?

Rolling the millet flatbreads between two clean sandwich bags helps prevent sticking and makes it easier to achieve uniform 5-inch diameter rounds before transferring them to the pan.

How can I achieve a smoky flavor for these millet flatbreads?

For an authentic smoky flavor, finish cooking the flatbreads for 20-30 seconds directly above a flame on your hob, using tongs and flipping frequently to prevent burning.

What if my millet flatbread dough is too wet or too dry?

The recipe notes that water amounts can vary; if the dough is too wet and difficult to roll, knead in a little more millet flour. If it's too dry, add a tiny splash more water slowly.

What is the primary flavor profile of these millet flatbreads?

These flatbreads feature a vibrant flavor profile from the fresh ginger, garlic, and a generous handful of finely chopped coriander, complemented by a hint of lemon juice.

Can I make these millet flatbreads ahead of time and store them?

While best fresh, cooked millet flatbreads can be stored in an airtight container at room temperature for a day or two, or refrigerated for longer. Reheat gently in a pan or microwave.

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Millet Flatbread
[Vegan, Gluten-Free]

Name: Millet Flatbread [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 10 small flatbreads
Ingredients: 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

GF By: Gabriella Hose and Joe Furini

Author Bio

Delicious, colorful plant-based recipes that are good for your body and the planet. Hello! We're Gabriella... Read More

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Close-up of golden-brown millet flatbreads, optionally with charred spots, garnished with fresh coriander, stacked on a plate.

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Discover more recipes with these ingredients

Millet

Millet Flatbread [Vegan, Gluten-Free]

105

10 small flatbreads

Dairy Free

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.... Read More

Ingredients You Need for Millet Flatbread [Vegan, Gluten-Free]

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

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How to Prepare Millet Flatbread [Vegan, Gluten-Free]

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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.