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NUTRITION INFORMATION PER SERVING:

Calories: 147; Total Fat: 0 g (Saturated Fat: 0 g);

Carbohydrate: 31 g; Protein: 5 g; Fiber: 4 g;

Sodium: 284 mg

GF, LF

Millet-Potato Flatbread

Bajra-Aloo Roti

PREP: 10 minutes

COOK: 20 minutes

MAKES: 8 servings

SERVING SIZE: 1 roti

If you like millet flour but don’t know what to do with it, try these flatbreads. Boiled potatoes make this traditional bajra-roti moist and hearty. Millet flour naturally does not have any gluten, and thus is tricky to work with. Using wax paper to roll out the dough makes the job a bit easier.

2 cups millet flour (bajra atta), plus additional

for rolling

½ teaspoon salt

½ teaspoon cayenne pepper, or to taste

1 cup boiled potatoes, mashed

2 tablespoons cilantro, chopped

1 cup warm water7

1 tablespoon olive oil or ghee, optional

1. In a mixing bowl, combine millet flour, salt, and cayenne pepper. Mix in the mashed potatoes. Gradually add water. (The amount of water needed may vary slightly based on the type of flour used.) Mix the dough well with your hands; it should be soft and easy to roll into a ball. The millet flour is not easy to knead, since it does not have any gluten. Cover with a towel and let sit for about 10 minutes.

2. Place about ¼ cup flour for rolling in a shallow container.

3. Heat tava/iron griddle or a heavy fry pan on medium heat. Lightly oil the surface and wipe off the excess. Adjust heat as needed. If tava is too hot, the roti will burn and stick to the tava, and if not hot enough, it will a take a long time to cook and become dry.

4. Divide dough into 8 balls. Roll each ball between the palms of your hands in a circular motion until the dough is smooth. Lightly oil hands, if needed, to prevent sticking.

5. Roll out the roti between two sheets of wax paper. Line the counter with a 6- to 8-inch-square piece of wax paper and sprinkle with flour. Place the dough ball in the center. Place another piece of wax paper on top. Roll out the dough into a 6-inch-round flatbread. (First pat the bread flat with your palms as much as you can and then lightly roll with the rolling pin.)

6. Remove the top wax paper and pick up the bread with the bottom wax paper. Carefully dust off any excess flour on the bread and flip the roti carefully onto the heated griddle. Remove the top wax paper. Cook for about 1 minute, until it becomes firm and easy to pick up. Turn over with a flat turner and cook until light brown on the underside, 1 minute.

7. If using an electric stove, heat a burner on high and place a wire rack directly on the coils, creating a little space between the coils and the rack. If using a gas stove, place the wire rack on the stove rack. Using full heat, place the bread directly on the wire rack. Grill roti on direct heat on both sides, turning with tongs.

8. Lightly brush top of roti with oil. Oiling keeps the roti softer and moist. Serve immediately or place in an airtight container to serve later.

NOTE: These rotis are best eaten hot or within a few hours of preparing, as they do not keep well.

NUTRITION INFORMATION PER SERVING:

Calories: 203; Total Fat: 2 g (Saturated Fat: 0 g);

Carbohydrate: 40 g; Protein: 8 g; Fiber: 5 g;

Sodium: 149 mg

GF

Corn Flatbread

Makka Roti

PREP: 10 minutes

COOK: 30 minutes

MAKES: 6 servings

SERVING SIZE: 1 roti

I make these roti with cornmeal. They come out crunchy on the outside and soft on the inside. A specialty of Punjab, these take time to make and the process is a little messy. The flour tends to be sticky; when you’re done, soak the counter for a few minutes before you wipe it clean. Serve with Spinach and Tofu (page 174) or Mixed Greens (page 112).

2 cups water

1½ cups yellow cornmeal

2 tablespoons canola oil or ghee

1. In a medium skillet, boil water. Gradually add cornmeal, stirring continuously. Remove from heat, cover with lid, and let sit for 20 minutes or longer. Open the lid and cool.

2. Using a potato masher, mash the dough