Millet Roti

A rustic flatbread with a dense texture and toasted nutty aroma. The edges are slightly crisp while the center remains soft, marked by characteristic brown charred spots.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 301
• Protein: 7 g
• Carbs: 43 g
• Fat: 10 g

Ingredients

• 250 g Millet flour ( sifted )
• 200 ml Mineral water ( boiling )
• 2 tbsp ghee ( melted )
• 1 piece Onion ( very finely minced )
• 0.5 piece Fresh cilantro ( finely chopped )
• 1 pinch Gray sea salt

Instructions

1. Base preparation

   In a mixing bowl, combine the millet flour with salt, finely minced onion, and chopped coriander. Heat the water until it just begins to simmer.

2. Hot kneading

   Gradually pour the boiling water over the flour. Mix with a spoon first, then knead by hand as soon as the temperature allows. The dough should become smooth, supple, and no longer stick to the bowl.

3. Shaping the flatbreads

   Divide the dough into golf-ball-sized portions. Gently roll them out between two sheets of parchment paper or on a floured surface to obtain discs 2 to 3 millimeters thick.

4. Dry searing

   Heat a cast-iron skillet without oil. Place a roti and cook until bubbles appear. Flip it when the side is marked with brown spots. Press lightly with a cloth to encourage puffing.

5. Ghee glazing

   Immediately after removing from heat, generously brush each flatbread with melted ghee. The fat should soak into the hot crust to soften it and give it its shine.

Chef's tips

• The water must be truly boiling to pre-cook the millet starch; this provides cohesion to the gluten-free dough.
• If the edges crack too much during rolling, lightly dampen your hands to smooth the dough.
• Keep cooked rotis under a clean cloth so they retain their moisture and stay soft.

Storage

Consume immediately. To store, wrap in a cloth then an airtight bag in the fridge for 24h. Reheat in a pan with a drop of water.