Millet bread is a specialty of the Himalayan regions, particularly in Nepal. This dense bread, made from millet flour, is naturally gluten-free and goes perfectly with spicy dishes or curries. Its texture and slightly earthy taste make it a rustic and nourishing bread, ideal for those looking for healthy alternatives.

Millet Bread (Nepal, Himalayas)

Nepal

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Preparation time 10 mins Cooking time 30 mins Total time 40 mins

Difficulty: Beginner Servings: 6

Author: Gluten Escape

Ingredients

Servings

• 250 g millet flour

• 2 g salt (about 1/2 teaspoon)

• 5 g gluten-free baking powder

• 15 ml oil or ghee (about 1 tablespoon)

• 180 to 180 240 ml lukewarm water (depending on the consistency of the dough)

• Optional: sesame or flax seeds to add texture

Preparation

1. Prepare the dough: In a bowl, mix the millet flour, salt and gluten-free baking powder.

2. Add the oil and gradually pour in the lukewarm water while mixing. The dough should be soft and slightly sticky. Knead the dough for about 5 minutes to obtain a smooth consistency.
3. If desired, add sesame or flax seeds for added texture.
4. Shape the loaf: Divide the dough into several small balls to make individual loaves or form one large loaf. Flatten each ball into a disk about 1 cm thick.
5. Cooking: Heat a frying pan over medium heat and lightly brush it with a little oil or ghee. Cook each disk of dough for about 3 to 4 minutes on each side, until golden brown and slightly crispy. For a crispier version, you can bake the bread in the oven at 180°C for 20 to 25 minutes.
6. Serve: This millet bread is eaten hot, ideally accompanied by curries, vegetables or simply spread with ghee. It keeps well for a few days and can be reheated before serving.

Keywords: Gluten-free millet bread, Nepalese bread, gluten-free flatbread

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