Millet Flatbreads (Gluten Free)

We're always on the look out for healthy alternatives to our old favourites. So when we find something that's even tastier than the original, there's definitely a reason to celebrate. Millet is one of our favourite ingredients right now ... it's delicious cooked as a grain (tastes similar to couscous) and the flour makes these incredible indian flatbreads. Perfect with a curry or with some warming winter soup, they're also completely natural & wholesome . No gluten, no weird ingredients that you find in gluten-free products and no rubbish feeling afterwards! 

Millet Flatbreads (Gluten Free)

Originating from Africa & 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 these breads are hands down our favourite way to use it. You can find millet flour in most health food shops, asian supermarkets or online (it may be labelled as 'Bajri' flour' in an asian food shop).

We've added in some coriander to the dough to give the breads a really nice herby flavour too. If you're looking for some main dish inspiration,they would go great with the following dishes: 
Fragrant Coconut Curry
Baingan Bharta (Aubergine Curry) 
Mung Bean Dahl

Millet Flatbreads (Gluten Free)

On a side note, we're not completely 'gluten free', but we do avoid eating gluten in our day-to-day cooking. I think there's a lot of misconception about gluten and gluten-free products in society right now. From all the research we've done and from listening to my own body, I don't think gluten is good for a lot of people. There are definitely better choices to make food wise. But equally, I don't think it's healthy to go and buy a 'gluten-free' loaf of bread made with a huge list of ingredients from unnatural sources. I looked at some savoury gluten-free wraps recently that had sugar as one of the main ingredients - definitely not cool or healthy. I think the only way to navigate through this problem is to try and stay as natural as possible. See what works for you, read labels, make your own food & find trustworthy companies who are transparent with their ingredients. 

Anyway, back to these delicious flatbreads. We hope you love them as much as we do! 

Ingredients (makes 10 small flatbreads)
2 cups millet flour (Bajri)
1 large handful of fresh coriander, finely chopped
2 cloves garlic
1 inch fresh ginger
1/2 tsp salt
1 tsp lemon juice
1 tbsp olive oil
80ml water (approx)

1. In a pestle and mortar, make a  smooth paste with the ginger, garlic and a splash of water.
2. 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 kneed 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 its probably too wet, so kneed in a little more flour.
3. This is the tricky bit, rolling out the breads. Take 2 clean sandwich bags and using a rolling pin, roll them out one by one between the two bags, so that they are around 10-12cm 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!
4. Cook them in a heavy bottomed frying pan, on a medium heat, for about 60 seconds on each side until golden. For added flavour you can finish them off with 20-30 seconds directly above the flame on your hob, this gives them a charred and smoky flavour 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!

Have you ever cooked with Millet? 
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