Kitchen Experiments – Millet Roti

I have been sitting on this recipe for about 3 months, afraid to try it because it just looked like it would take a long time to make.  Then a lovely lady named Nafisa came to the office and we got talking about my restricted menu since starting the Alcat diet and how we are always looking for new recipes to try with the grains that we can eat, like millet.  She said that as part of her diet, she makes a millet flat bread every week for her husband and she would be happy to teach me.  Her idea reminded me that I had this recipe for a millet flatbread tucked away waiting to be made. She inspired me to pull out the recipe again and take a look!

Well, she was right!  It was really not that complicated, though it is time-consuming!  Basically you take millet flour, or in my case fresh ground millet, and you place it in boiling water for just 2 minutes and then let it sit.  After it sits, you mix the millet and the water to form a soft dough.  It really is surprising how easily it pulls together into a soft ball.  After allowing it to cool, you take it and form it into balls.

roti ballsThe recipe suggested that you roll the balls between the sheets of a cut plastic bag but I used a bottom sheet of wax paper and a small rolling-pin and rolled them flat.  It was pretty simple.

rolled rotiTo cook the roti, I used a cast iron skillet sprayed lightly with olive oil.  I wish that I would have had something bigger so that I could have done more than 1 roti at a time because it did take a long time to cook them individually.  Now, I have made pita before so I was familiar with the cooking technique, but if this is your first time trying a flat bread, don’t be discouraged; it really is an art to get them to puff. Most of mine did not fully puff though I did get a few.

puffed rotiThe cookbook Flatbreads and Flavors describes the technique really well in their pita bread recipe.  This is a beautiful cookbook for anyone interested in making some fabulous breads!

  flatbreads-flavors-jeffrey-alford-hardcover-cover-art

Basically the technique is all in the flipping!  Flipping early and often in the beginning for some reason allows the bread to puff.  Well, puffed or not, the roti was delicious.  I slathered mine with ghee and ate it hot out of the pan.

I hope you won’t be intimidated like me and not try this roti millet flatbbread because it was well worth the effort!  And it froze beautifully so you might as well make a double batch!

Click here for the recipe!

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About acunut

Acupuncturist, Nutritionist and co-director of Wellspring Holistic Center with Anita Bondi