Vegan Gluten-Free Millet Flour Flatbread
I’m on a foodie adventure right now. This year, I’ll be trying out a variety of ancient grains and creating recipes with both the straight grains and flour I’ve milled from the grains.
I’m trying out new recipes, different types of grains, and ways of cooking in order to:
- share my experiences
- have inexpensive adventures
- find new favourites to replace or add to the usual things I cook and bake
- introduce others to ancient grains
Today, I’m sharing a recipe for vegan, gluten-free millet flatbread. I bought a bag of millet grain and used my Breville Boss Blender to mill it into fine flour.
I’ve been moving away from eating my favourite sourdough bread towards trying out different varieties of whole grain breads. With a texture kind of like cornmeal, this millet flour might work well when combined with other flour(s) in a loaf of bread as well as within the bread in the whole grain form. I recently found a ton of good gluten-free bread recipes in a magazine that I want to try. While I am not actively trying to eat gluten-free, I am looking to try new types of grains. Plus I don’t have a lot of experience making bread, so it seems like a fun thing to try out. 🙂
I recently found a ton of good gluten-free bread recipes in a magazine that I want to try. While I am not actively trying to eat gluten-free, I am looking to try new types of grains. Plus I don’t have a lot of experience making bread, so it seems like a fun thing to try out. 🙂
I love the earthy taste of this millet flatbread. I enjoyed it with some Indian chutneys as a snack, but I think I’ll have it with channa masala or dhal next time. Check out the recipe below:
Gluten-Free Millet Flour Flatbread
Ingredients
- 2 cups millet flour
- ½ tsp salt
- ⅔ cup water
- 2 Tbsp coconut oil or olive oil
Instructions
- In a medium bowl, mix 2 cups of millet flour with the salt.
- Add water and mix by hand to for a moist dough ball. Separate dough into 8 small balls.
- Heat a tava (cast iron skillet) or non-stick frying pan.
- Roll out dough balls one at a time so that they don’t dry out.
- Cook one flatbread at a time until one side starts to turn lightly brown on the edges. Flip and cook on the other side.
- Brush cooked flatbread with coconut oil or canola oil.
Notes
- Because there is only a little bit of oil in the flatbread, don’t wait until it turns dark brown before flipping. There will likely only be a few spots that are dark.
- Be sure to cover the round dough while rolling other dough or it will dry out.
- Serve flatbread warm with a side of mango chutney, carrot pickle, green chilies chutney, or curry or dhal of your choice.
