Millet Flatbread
A rustic, hearty flatbread made with millet flour, studded with fresh herbs, onions, and a hint of chili. Perfect for soaking up curries or enjoying with yogurt.
- Total time
- 35 min
- Servings
- 4
- Calories
- 220
- Protein
- 5g
Ingredients
- 2 cups millet flour
- 1 cup water
- 1 teaspoon salt
- ½ cup onion
- ¼ cup fresh cilantro
- 1 teaspoon red chili flakes
- 2 tablespoons oil
Instructions
- 1
In a large bowl, combine 2 cups millet flour and 1 teaspoon salt. Gradually add 1 cup warm water, mixing until a soft dough forms. Knead for 2-3 minutes until smooth.
- 2
Fold in 1/2 cup finely chopped onion, 1/4 cup chopped cilantro, and 1 teaspoon red chili flakes. Knead briefly to distribute evenly.
- 3
Divide the dough into 8 equal balls. Keep them covered with a damp cloth to prevent drying.
- 4
Heat a cast-iron skillet or griddle over medium-high heat. Lightly oil the surface with 1 teaspoon of the oil.
- 5
Take one dough ball, flatten it between your palms, then roll it out on a lightly floured surface into a 6-inch round, about 1/4-inch thick.
- 6
Place the flatbread on the hot skillet. Cook for 1-2 minutes until bubbles form and the bottom is golden brown.
- 7
Flip and cook the other side for another 1-2 minutes, pressing gently with a spatula. Brush with a little oil if desired.
- 8
Repeat with remaining dough balls, stacking cooked flatbreads in a clean towel to keep warm. Serve hot.
Tools you’ll need
- Large mixing bowl
- Rolling pin
- Cast-iron skillet or griddle
- Spatula
- Clean kitchen towel
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