Having just come back from India, one of the things I miss the most is the millet flour bread that I ate three times a day! It is perfect for me-a cross between pancake and bread- gluten free and vegan! What more could I want. I was introdced to this at the incredible Mihir Garh where we spent 5 days. It is the staple of most of Rajasthan.
Millet flour-5 cups/500 grms
salt-a pinch
Sift the millet flour and salt together, gradually add enough warm water and knead with greased palms (I use olive oil) to make a semi soft dough. Knead the dough 5 minutes before making the roti.
Divide the dough equally into lemon sized portions. Flatten each portion with your palms, pressing the edges together to make 5-6" discs. This has to be done carefully so that the edges do not break. Avoid using a rolling pin.
Heat a griddle/or non stick pancake pan; lay the disc flat on it and roast oth sides. In India they then put it directly into a coal fire to make it crisp.
Serve with chutneys-or honey!!!!
Millet flour-5 cups/500 grms
salt-a pinch
Sift the millet flour and salt together, gradually add enough warm water and knead with greased palms (I use olive oil) to make a semi soft dough. Knead the dough 5 minutes before making the roti.
Divide the dough equally into lemon sized portions. Flatten each portion with your palms, pressing the edges together to make 5-6" discs. This has to be done carefully so that the edges do not break. Avoid using a rolling pin.
Heat a griddle/or non stick pancake pan; lay the disc flat on it and roast oth sides. In India they then put it directly into a coal fire to make it crisp.
Serve with chutneys-or honey!!!!
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