Welcome to my kitchen! Today, I’m excited to share a recipe for Little Millet Flatbread. This flatbread is easy to make, and the little millet adds a subtle, nutty flavor while boosting its nutritional profile. Perfect for pairing with curries, soups, or simply enjoying on its own. Let’s get started!
Ingredients:
For the Flatbread:
- 1 cup little millet flour
- 1 cup all-purpose flour (or whole wheat flour for a healthier option)
- 1 teaspoon salt
- 1 tablespoon olive oil (or melted coconut oil)
- 1/2 cup warm water (adjust as needed)
For the Topping (Optional):
- 1 tablespoon sesame seeds or nigella seeds
- 1 tablespoon finely chopped fresh herbs (like cilantro or parsley)
Instructions:
1. Mix Dry Ingredients:
In a large mixing bowl, combine the little millet flour, all-purpose flour, and salt. Whisk them together to ensure they are well mixed.
2. Add Wet Ingredients:
Add the olive oil to the dry ingredients. Gradually pour in the warm water, a little at a time, while mixing with your hand or a spoon, until a soft dough forms. The amount of water may vary, so add it gradually to achieve the right consistency.
3. Knead the Dough:
Turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. If the dough feels too sticky, add a bit more flour. If it’s too dry, add a small amount of water.
4. Rest the Dough:
Cover the dough with a damp cloth or plastic wrap and let it rest for about 15-20 minutes. This helps the dough relax and makes it easier to roll out.
5. Shape the Flatbreads:
Divide the dough into 8-10 equal portions. On a lightly floured surface, roll each portion into a thin circle or oval, about 1/8-inch thick.
6. Cook the Flatbreads:
Heat a skillet or griddle over medium-high heat. Place one rolled-out flatbread onto the hot skillet and cook for about 1-2 minutes on each side, or until brown spots appear and the flatbread is cooked through. Repeat with the remaining dough.
7. Add Topping (Optional):
If desired, sprinkle sesame seeds, nigella seeds, or fresh herbs on the flatbread while it’s cooking. You can also brush the cooked flatbreads with a little melted butter or ghee for extra flavor.
8. Serve:
Serve the flatbreads warm. They’re perfect with curries, dips, or as a simple side dish.
Tips:
- Storage: Store the flatbreads in an airtight container or wrap them in a cloth at room temperature for up to 2 days. For longer storage, freeze them for up to 3 months. To reheat, warm them in a dry skillet or oven.
- Flavor Variations: Feel free to add spices or herbs to the dough for additional flavor. Cumin, coriander, or garlic powder work well.
- Rolling Out: If the dough sticks to the rolling pin, dust it lightly with flour or use parchment paper to prevent sticking.
I hope you enjoy making and eating these Little Millet Flatbreads as much as I do! They’re a wonderful way to incorporate the benefits of little millet into your meals. Let me know how they turn out for you in the comments below! Happy baking!
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