A bread from dry places
Pearl millet, or bajra, grows where many grains give up. Dry ground, long heat, little rain.
In the dry regions of India and West Africa, people have ground it into a daily flatbread for generations. It is gluten-free, and holds more fibre than rice. Some people find it sits heavier than wheat, and stays with them longer.
Worth seeing what this one does for you.
What you'll need
- 1 cup pearl millet flour, plus a little extra for kneading and dusting
- 1 tsp turmeric
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp pepper
- 1 cup water
- 1 tsp salt
- Ghee, for cooking
Method
Stir the spices through the flour.
Bring the salted water to a boil, then turn the heat to its lowest. Stir in the flour, cover, and let it simmer a minute. Take it off the heat, mix it smooth with a wooden spoon, and let it cool fully.
Oil your palms, then knead the dough well for five to eight minutes, dusting with a little flour if it sticks. This kneading is what keeps the rotis soft.
Pinch off a ball, flatten it between your palms, and cook on a hot, ghee'd skillet about two minutes a side, adding ghee as needed. Knead each ball again just before you shape it. Serve with a vegetable dish you like.
Swap it in for your usual bread a few times over a week or two, and notice how it sits with you, and whether it stays with you longer than wheat does.