Ingredients

2 cups Millet flour or Millet finely ground in coffee grinder
1/2 cup Whole-wheat flour
3/4 cup to 1 cup buttermilk
OR 3/4 cup to 1 cup water



Spices as desired:
1/2 tsp cumin seed powder
1/4 tsp turmeric powder (optional)
2 tbs sesame seeds
red chili powder to taste
black pepper to taste
salt to taste
1 tsp baking soda
1/2 cup finely chopped onions
2 cloves garlic finely mashed

Millet Flat Bread

Jamie Amin

Mix the above and keep it for 2 hours. Add spices and vegetable. On medium heat warn the non stick skillet and make the cakes like pancakes, Takes about 3 min on both sides to till light golden on both sides to completely cook. Let cook on cooling rack. Oil use could be kept minimal. This is very nutritious recipe.



Serving suggestions: Serve with your favorite fruit chutney.

Or with plain yogurt - lightly spiced with salt and roasted cumin seed powder will also do well.

Variation - green peas, carrots, spinach goes well with this recipe. Add more vegetables if desired, 3-4 tbs. Oil for pan frying - use non-stick skillet for better results.