This recipe uses Jack Berry™ Millet Flour from the Gluten-Free range.  It is additive and preservative-free.  Millet flour is high in protein and fibre and is a good alternative to wheat.

Ingredients

 240 g millet flour

 1/2 tsp salt

 160 ml water

 2 tablespoons coconut oil (or olive oil)

Makes 8

Prep time 10 mins

Cooking time 15 mins

Method

Mix the millet flour with the salt.

Add water and mix by hand to form a moist dough ball. Separate dough into 8 small balls.

Heat a 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 olive oil.

Top tips:  Because there is no 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 chillies chutney, or curry or dhal.