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.
240 g millet flour
1/2 tsp salt
160 ml water
2 tablespoons coconut oil (or olive oil)
Prep time 10 mins
Cooking time 15 mins
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.