Fonio Flatbread (Galette de Fonio)
The Quirky Foodster Team
Ingredients
- Fonio flour — 250 g (9 oz)
- Warm water — 180 ml (6 fl oz)
- Salt — 1/2 tsp
- Oil, plus extra for cooking — 1 tbsp
Method
- Combine the fonio flour and salt in a bowl.
- Gradually add warm water and the oil, mixing to form a soft, firm dough.
- Knead briefly until smooth, then rest for 15 minutes.
- Divide into portions and flatten each into a round about 1 cm (1/2 in) thick.
- Heat a little oil on a griddle or heavy pan over medium heat.
- Cook each flatbread for 3–4 minutes per side until golden brown and cooked through.
Introduction: A simple pan-cooked flatbread made from fonio, an ancient and highly nutritious grain grown in Niger's drier regions.
Cultural Background: Fonio is one of the oldest cultivated grains in West Africa, prized for thriving in poor soil and drought conditions, and turning it into a simple flatbread is a resourceful way Nigerien households make use of this ancient staple.
Tips: Cook over moderate heat so the dense dough cooks through fully without burning on the outside. Let the dough rest briefly before shaping if it feels too sticky to handle.
Variations: Add a spoonful of sugar to the dough for a lightly sweetened version. Serve warm with butter or a simple stew.
Storage: Store cooled flatbreads in an airtight container at room temperature for up to 2 days.
Reheating: Warm briefly on a dry griddle or in a dry pan for a minute per side.
FAQs:
Q: What is fonio?
A: An ancient, highly drought-tolerant grain grown across the West African Sahel, valued for its nutritional quality and resilience.
Q: Can I use millet flour instead?
A: Yes, millet flour makes a good substitute if fonio isn't available.
- Fonio flour — 250 g (9 oz)
- Warm water — 180 ml (6 fl oz)
- Salt — 1/2 tsp
- Oil, plus extra for cooking — 1 tbsp
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