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

Millet Bread (Nepal, Himalayas)

Nepal

Print the recipe

Pin Recipe

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

Difficulty: Beginner Servings: 6

Ingredients

Servings

• 250 g of millet flour

• 2 g of salt (approximately 1/2 teaspoon)

• 5g of gluten-free baking powder

• 15 ml of oil or ghee (approximately 1 tablespoon)

• 180 to 240 ml of 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 until it is smooth and elastic.
3. If desired, add sesame or flax seeds for added texture.
4. Shaping the bread: Divide the dough into several small balls to make individual loaves or form one large loaf. Flatten each ball into a disc about 1 cm thick.
5. Cooking: Heat a skillet over medium heat and lightly brush it with a little oil or ghee. Cook each disc of dough for about 3 to 4 minutes per side, until golden brown and slightly crispy. For a crispier version, you can bake the bread in the oven at 180°C (350°F) for 20 to 25 minutes.
6. Serving suggestion: This millet bread is best enjoyed warm, ideally with 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

Rate this recipe