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Millet Flatbread

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< 1 min read
Summary

If you haven’t tried or worked with millet yet, this is a great opportunity to create a fun, whole-grain flatbread that can be used for a variety of dishes. Add fresh vegetables and roast for a veggie flatbread, break off pieces and dip them into your favorite hummus, or top it with sauce, cashew cheese and mushrooms for a delicious pizza. Millet is gluten-free while also naturally high in protein and antioxidants!

Yields2 ServingsPrep Time20 minsCook Time5 minsTotal Time25 mins

Ingredients

 1 cup organic millet (whole grain, not flour)
 2 tbsp flax meal
 2 tbsp arrowroot powder
 ½ tsp salt (optional)
 1 cup water

Directions

1

Preheat oven to 350 degrees F.

2

Add the millet, flax meal, arrowroot powder, and salt, if using, to a medium bowl. Mix well.

3

Add water and mix well until a moist dough-like consistency is formed (you might have to dig in with clean hands for this one).

4

Lay two pieces of parchment paper, large enough to fit on a baking sheet, on the tabletop surface. Using a rolling pin, roll each ball of dough into 8–10” flatbreads, ⅛” thick and 5–6” wide.

5

Transfer each parchment paper to two separate baking sheets.

6

Bake for 15–20 minutes, carefully flipping the flatbreads halfway through. You’ll most likely need to use a large spatula to flip so the flatbread stays intact.

Chef's Notes

Substitutions
Use organic oat or brown rice flour in place of millet.

Try chia seeds instead of flax meal as the binder.

Add more delicious nutrition
Add 1–2 tablespoons of your favorite herbs, like chopped rosemary or oregano.

Add spices like turmeric, chili powder or smoked paprika for more flavor.

Storage
Store the bread in an airtight container at room temperature for up to 5 days. Reheat in the oven at 325 degrees F.

Ingredients

 1 cup organic millet (whole grain, not flour)
 2 tbsp flax meal
 2 tbsp arrowroot powder
 ½ tsp salt (optional)
 1 cup water

Directions

1

Preheat oven to 350 degrees F.

2

Add the millet, flax meal, arrowroot powder, and salt, if using, to a medium bowl. Mix well.

3

Add water and mix well until a moist dough-like consistency is formed (you might have to dig in with clean hands for this one).

4

Lay two pieces of parchment paper, large enough to fit on a baking sheet, on the tabletop surface. Using a rolling pin, roll each ball of dough into 8–10” flatbreads, ⅛” thick and 5–6” wide.

5

Transfer each parchment paper to two separate baking sheets.

6

Bake for 15–20 minutes, carefully flipping the flatbreads halfway through. You’ll most likely need to use a large spatula to flip so the flatbread stays intact.

Millet Flatbread