Breads
Galette de Mil (Millet Flatbread)
Ingredients
- - 300 g (2 cups) millet flour
- - 1/2 tsp salt
- - 220 ml (scant 1 cup) warm water
- - 2 tbsp vegetable oil, for cooking
Method
- In a mixing bowl, combine the millet flour and salt.
- Gradually add the warm water, mixing and then kneading by hand for 5 minutes until a smooth, pliable dough forms.
- Cover and rest the dough for 15 minutes.
- Divide the dough into 8 equal portions and roll each into a thin round, about 15 cm (6 in) across.
- Heat a griddle or heavy frying pan over medium heat and lightly brush with oil.
- Cook each flatbread for 2-3 minutes per side, until lightly browned and cooked through, brushing with a little more oil as needed.
- Stack the cooked flatbreads under a clean towel to keep warm and soft until serving.
Introduction: These simple, unleavened millet flatbreads are cooked on a hot griddle and eaten across rural Burkina Faso, often alongside sauces or a bowl of tea at breakfast.
Cultural Background: These simple, unleavened millet flatbreads are cooked on a hot griddle and eaten across rural Burkina Faso, often alongside sauces or a bowl of tea at breakfast. Their straightforward preparation reflects the practicality of everyday Sahelian cooking, using the region's most abundant grain.
Tips: Resting the dough before rolling makes it easier to shape without tearing. Keep the heat at medium; too high scorches the outside before the inside cooks through.
Variations: Add a pinch of ground cumin or fennel seed to the dough for extra flavour. Serve stuffed with a spoonful of leftover peanut stew for a quick meal. Naturally vegan as written.
Storage: Store in an airtight container or wrapped in a towel at room temperature for up to 2 days.
Reheating: Warm briefly in a dry pan over medium heat for 30 seconds per side.
Nutrition: Approx. 160 kcal, 4 g protein, 28 g carbohydrate, 4 g fat per flatbread (based on 8 flatbreads).
FAQs:
Q: Can this dough be made ahead?
A: Yes, the dough can be covered and refrigerated for up to 1 day; bring to room temperature before rolling.
Q: Why did my flatbread turn out tough?
A: Over-kneading or skipping the resting time can make the millet dough tougher than intended; be gentle and let it rest fully.