in Recipes

Millet flatbreads from the pan

updated

Spread the love

Ingredients for 1 servings:

  • 50 g flakes (millet flakes)
  • 120 ml water
  • 5 g salt

Instructions

Working time approx. 5 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

gluten-free, lactose-free, egg-free, low-fat, gluten-free, bread substitute

Soak the millet flakes and salt in water for at least an hour, or preferably overnight. The dough should be nice and creamy the next morning. Pour the mixture into a hot, nonstick pan without fat. Then reduce the heat. Bake uncovered for about 10 minutes, then turn. The flatbreads taste just as good warm as they do cold. You can vary the dough by adding different herbs.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Spaghetti in pepper ajvar sauce

Canarian boiled potatoes with red mojo