This recipe I learned from my mother and it became a staple when it comes to a delicious, easy-to-make bread. It is gluten-free, yeast-free, oil-free and takes minimal time & effort in the kitchen. The psyllium husk acts like a GI broom and does not allow the bread to stick to the bowels.
- 500gr. millet flour
- 3 tbs. psyllium husk
- 1 tsp. baking soda
- 1 tbs. lemon juice
- 1/2 tsp. salt
- warm water
- dry spices (turmeric, paprika, thyme)
Combine the millet flour and the psyllium husk in a mixing bowl. Create a small well in the center using your fingers and add the baking soda, lemon juice and dry spices in the center of the well. Dissolve the salt in a cup of warm water. Start adding the water in the well and simultaneously mixing together all ingredients with your other hand. Keep adding water until the dough is neither sticky, nor dry and crumbly. It should be hard and should not stick to your fingers. Knead it for a couple of minutes and spread on a baking tin using your fingers. Note it will take longer as the dough is much harder than the usual ones made with gluten flours and yeast. You can use part of the dough to decorate it on top.
Make small holes all over the dough using a fork. Place in a cold oven, on the lowest level and heat up to 200° C (392° F). When the oven reaches these degrees, lower the temperature to 120° C (248° F). Leave it for 30 minutes. When ready check if it is done by sticking a toothpick in the bread. If there is sticky dough on the toothpick, it needs more time in the oven. If the toothpick comes out clean, the bread is ready. Take it out of the oven and cover with a cotton kitchen towel. Let it sit until ready to eat.
Ciao 4 now ❤