Kodo ko Roti (Finger Millet Flatbread)
A nutritious flatbread made from finger millet flour — a gluten-free alternative to wheat bread. This traditional bread is unleavened and cooked on a flat griddle. It's especially common in higher elevation areas where wheat is harder to grow.
Ingredients
- 12 cups finger millet flour (kodo ko pitho)
- 21 cup warm water
- 31/2 teaspoon salt
- 41 tablespoon ghee or oil
Instructions
- 1
Mix finger millet flour and salt in a bowl.
- 2
Gradually add warm water and knead until you have a smooth, pliable dough.
- 3
Divide the dough into small balls.
- 4
Flatten each ball between your palms or on a flat surface using a rolling pin (traditionally done by hand).
- 5
Heat a flat griddle (tawa) over medium heat.
- 6
Cook each flatbread on the griddle for 2-3 minutes per side.
- 7
Press gently with a cloth to help it puff slightly.
- 8
Brush with ghee or oil and serve warm with curries or yogurt.