Millet Bread (Nepal, Himalayas)

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.

Preparation time 10 mins

Cooking time 30 mins

Total time 40 mins

Difficulty: beginner

Servings: 6

Ingredients

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

Read it online: https://glutenevasion.fr/recette/millet-bread-nepal-himalaya/