This flatbread recipe uses five-grain flours that are packed with proteins. It can be qualified as a protein superfood. Two or three of these flatbreads can keep you going without food for five to six hours. It is a great alternative for people who prefer gluten and wheat-free dishes.

Prep Time

10 minutes

Cooking Time

10 minutes

Yields

6-8 pieces

Ingredients

• 1 cup of water
• ½ cup of roasted Bengal gram flour (chana)
• ½ cup of pearl or black millet flour (bajra)
• ½ cup of finger millet flour (ragi)
• ½ cup of soy flour
• ½ cup of maize flour
• ½ cup of dehydrated mung bean sprouts flour
• 1 bunch of fresh coriander
• 1 tbsp chopped fresh green chilies
• 1 tbsp of finely chopped ginger
• 1 tsp sea salt or as per taste
• 1 tsp cayenne pepper or as per taste
• 1 tsp of cumin powder
• 1 tsp of coriander powder
• 1 tsp of carom seeds crushed
• 1 tsp turmeric powder
• 2 tbsp ghee or cooking coconut oil for the dough
• Some ghee or cooking coconut oil for cooking the flatbreads

Directions:

• In a bowl add all the ingredients
• Pour water little by little and knead into a smooth dough
• Cover the bowl with a kitchen towel and let rest in a warm place for about 15 minutes
• Divide the dough into 6-8 balls and roll out each ball into a thin circle with a rolling pin. Lay out flat the circled dough side by side
• Heat about a tsp of ghee or cooking coconut oil in a skillet or a flat-concave frying pan for each flatbread and cook the flatbreads for two-three minutes on both sides until cooked and brown
• Serve hot immediately

Notes:

For kneading the dough instead of water any left over lentil soup (dal) can be used. The dough of the flatbread in the photo is made from leftover mixed lentil soup

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This statement has not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.