Ingredients
Directions
Preheat oven to 350 degrees F.
Add the millet, flax meal, arrowroot powder, and salt, if using, to a medium bowl. Mix well.
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).
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.
Transfer each parchment paper to two separate baking sheets.
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
Directions
Preheat oven to 350 degrees F.
Add the millet, flax meal, arrowroot powder, and salt, if using, to a medium bowl. Mix well.
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).
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.
Transfer each parchment paper to two separate baking sheets.
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.
