Millet Flatbread

Ingredients

Makes 10-12 Flatbreads
2 cups millet flour
2 cups water
1 tablespoon garlic minced
1 teaspoon coconut oil
1 pinch sea salt

Method:

Bring two cups of water to the boil in a shallow saucepan. Add the
millet flour, garlic and the salt and mix until combined. The dough
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 2 inches in diameter. Place ball
between two pieces of grease proof paper and roll flat.

Using a small circular bowl or cup as a pattern, cut an even circle
of dough around the outside of the bowl. 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 tortillas closely but
not overlapping in the pan. Flip every two minutes until golden
brown and freckled on both sides. Continue until all the flatbreads are toasted.

Chef’s Notes:
Select your own toppings, can be enjoyed with curries or used as a
flatbread/naan alternative (gluten-free).

Health Benefits:
Millet is a gluten free grain with very high B-vitamin content, as
well as calcium, iron, potassium, zinc and magnesium helping to
optimize, kidney, liver and immune function.