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Vegetable Millet flat bread

This is a very nutritious dish that could work for breakfast on an active day, or a starter, or a quick light lunch, or a snack. Simply substitute the wholewheat flour with brown rice flour to make it gluten-free.

Customer Rating:
5.0 (1 votes)

Posted by: rhona
On:

Cuisine

American

Time

> 2 hrs

Skill Level

Newbie

Serves

4

Courses etc.

Breakfast
Nibbles and Snacks
Side dishes
Starters

You will need

IngredientAdd
2 cups or 250g millet flour More products
1/2 cup or 50g wholewheat flour OR More products
1/2 cup or 50g brown rice flour for gluten free flat breads More products
1 tsp gluten free baking powder
about 1 cup or 250ml buttermilk OR Available only in our Tollcross shop More products
about 1 cup or 250ml water or just enough to get a pancake-like consistency
1 tsp ground cumin More products
1/4 tsp turmeric More products
1/4 tsp red chilli powder More products
2 tbsp black sesame seeds, optional OR
2 tbsp natural sesame seeds, optional More products
sea salt and freshly ground black pepper to taste
1 onion, finely chopped More products
2 cloves garlic, crushed More products
1/2 red bell pepper, chopped More products
2 handfuls spinach, roughly chopped More products
1 small bunch parsley, chopped More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Mix the flours, baking powder and buttermilk or water together. Adjust the quantity of liquid to get a pourable pancake-like consistency.  Set aside for a couple of hours.
  • Add the spices and vegetables to the batter and season with sea salt and freshly ground black pepper.
  • Heat a little oil in a frying pan and pour about 2 tbsp of batter. Cook like pancakes, about 2 minutes on each side.
  • Serve warm with your favourite fruit chutney.

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