These millet roti are very easy, versatile and tasty. Everyone enjoys a Yummee wrap!
Ingredients
3/4 cup millet flour
3/4 cup tapioca flour
1/2 cup coconut or nut milk of choice, I usually use almond
1/4 cup extra virgin olive oil
1/4 cup water; you may need a little more to get a thin batter consistency
1/2 teaspoon sea salt
1 tablespoon dried mixed herbs or 1 teaspoon ground turmeric, ginger or coriander . Feel free to mix and match- try vanilla and cinnamon too
How To Make it
1 Place tapioca flour, salt, herbs and spices of choice and millet flour into a bowl, stir with a whisk or fork.
2 Measure the oil, water and milk of choice into a jug and stir.
You may need to add a little more water to get a thin pancake batter consistency. Add a little at a time.
3 Place a fry pan over medium heat, add a small splash of olive or coconut oil to the pan. If it’s a non stick pan you may only need to do this for the first roti. Use a soup ladle to portion out the roti. Pour it into the middle of the pan. With a circular motion and using the rounded part of the ladle, spread the mix into a circle shape.
4 When the roti becomes opaque, this only takes a few minutes, flip it onto the other side and cook for another couple of minutes. Continue making the roti until there is no more batter.
Makes about 6-7 roti
Eat immediately with your choice of fillings. Store left overs in a glass container in the fridge with baking paper between each roti. Reheat , fill and eat as before. They keep well for about 5 days in the fridge.
Filling suggestions:
Avocado, rocket, Yummee Gluten Free Tamari Sunflower Seeds or LSA
Yummee Gluten Free nut butter of choice; use the cashew cacao and date butter if you add cinnamon and vanilla into the roti or use any of our other nut butters for savoury versions
left overs
make sure you put plenty of leafy green veg in too
