Recipe of The Month
Millet Flat Bread (with your choice of toppings)
Makes approximately 10-12 flat breads
- 2 cups millet flour
- 2 cups water
- 1 tablespoon of minced garlic
- 1 teaspoon of coconut oil
- 1 pinch sea salt
Bring two cups of water to the boil in a shallow saucepan. Add the millet flour, garlic and salt and mix until combined. The dough once formed will feel dry to touch.
Pour the dough into a bowl and set aside until cool enough to touch.
Form dough into small balls about 5cm in diameter. Place the ball between two pieces of grease proof paper and roll flat.
Using a small circular bowl or pastry cutter, cut an even circle of dough. Repeat for the rest of the pieces of dough.
In a large saucepan, heat one teaspoon of coconut oil to thoroughly coat the bottom of the pan. Place flatbread close but not over lapping in the pan. Flip every two minutes until golden brown and freckled on both sides. Continue until all the flatbreads are toasted.
Be creative with your toppings, perhaps something as simple as chopped tomatoes and avocado, or some smoked trout, dill, capers and mayonnaise (as per photo above).
Millet Flat Breads are a great energy renewal snack. Millet is a gluten free grain, with very high Vitamin B content, as well as calcium, iron, potassium, zinc and magnesium helping to optimise, kidney, liver and immune function.