Breads
Galette de Mil Grillée
Ingredients
- - 250g (2 cups) millet flour
- - 1/2 tsp salt
- - 200ml (3/4 cup + 1 tbsp) warm water
- - 1 tbsp vegetable oil, plus extra for the griddle
Method
- In a bowl, combine the millet flour and salt.
- Gradually add the warm water and oil, mixing and then kneading briefly until a soft, slightly tacky dough forms.
- Divide the dough into 6 equal pieces and shape each into a ball.
- Flatten each ball by hand or with a rolling pin into a thin round, about 15cm (6 inches) across.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Cook each galette for 2-3 minutes per side, pressing gently with a spatula, until lightly charred spots appear and the bread is cooked through.
- Serve warm, stacked and covered with a cloth to keep soft.
Introduction: A simple, unleavened griddle bread made from millet, quicker to prepare than fermented kisser and often made as a practical accompaniment when time is short.
Cultural Background: A simple, unleavened griddle bread made from millet, quicker to prepare than fermented kisser and often made as a practical accompaniment when time is short. It carries a slightly nutty, toasted flavour from direct griddle cooking.
Tips: Keep the dough slightly moist while shaping, as millet flour dries out quickly and can crack when rolled too thin.
Variations: A pinch of cumin or sesame seeds can be worked into the dough for extra flavour. Already vegan as written.
Storage: Store in an airtight container or wrapped in a cloth at room temperature for up to 2 days.
Reheating: Warm in a dry pan for 30-45 seconds per side, or wrap in foil and heat in a low oven for a few minutes.
Nutrition: Approx. 150 kcal, 4g protein, 27g carbohydrate, 4g fat per galette (based on 6 galettes).
FAQs
Q: Can this bread be made ahead?
A: Yes, it keeps well for up to 2 days and reheats nicely on a dry pan.
Q: Is this bread gluten-free?
A: Yes, made entirely from millet flour, it is naturally gluten-free.