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Millet Flatbread

Makes 4

These tasty flatbreads are small yet substantial. Cook them in a non-stick frying pan, on a very hot skillet or over the cooling embers of a BBQ. They are good served with curry or chilli.

Free from Gluten, Milk, Egg, Soya, Wheat, Nuts
Vegetarian, Without crystal sugar


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  1. Put the flour and salt into a large bowl and blend them together.
  2. Add the yoghurt and stir gently to form a soft dough.
  3. Cut the dough into 4 pieces, roll each into a ball.
  4. Place the dough balls on a floured work surface.
  5. Dust with flour and gently flatten each piece of dough into 10 cm/4”circle.
  6. Heat a dry non-stick frying pan or griddle until nice and hot.
  7. Brush the top of each flatbread with oil and transfer it to the pan, oiled side down.
  8. Cook for 2 - 4 minutes until the base starts to brown, depending on the heat.
  9. Brush the top of each flatbread with a oil, turn it over and cook the other side for 2 - 4 minutes.
  10. Wrap cooked flatbreads in tin foil and serve warm or cold.


Frying Pan or Griddle

Cooking time

6-10 minutes

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