Millet Bread (Nepal, Himalayas)

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.

Preparation time: 10 minutes

Cooking time 30 minutes

Total time 40 minutes

Difficulty: Beginner

Servings: 6

Ingredients

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