Millet Chapati (vegan)

Millet is an ancient grain that grows wild in Africa and all across Asia. Millet grows fast, and doesn’t need very much rain, so it’s a good crop for dry or cold climates. Millet was used for bread long before wheat was cultivated in Africa and is Gluten Free.

Makes 6-8 chapati

1 1/2 cups millet flour (bajra atta)
1/2 cup brown rice flour

1 tsp salt
1 bunch green onions or cilantro chopped (optional)

Warm water

Olive oil

Mix millet and rice flour with salt and herbs, if using in a large mixing bowl.

Pour a very small amount of water into this well and start to blend flour with it. Keep mixing till the flour and water start to come together. Add very little at a time as required and only enough to make the dough come together to make a medium firm. Wrap dough onto plastic lightly greased plastic wrap and bring the edges of the plastic twist the loose plastic forming the dough into a ball, let rest for 30 minutes to and hour to allow moisture to hydrate the flour. unwrap knead on a lightly floured board for about 3 min. break into 1 1/2 inch balls, cover them with a damp towel to keep from drying out.

Flour counter and with a rolling pin or bottle, roll into thin rounds. 

Heat a lightly oiled skillet to medium high and heat each round for 1-2 minutes on each side, until lightly browned. Brush with olive oil and keep warm in foil with oven set to 200°F.