I tried cooking these two ways -- the traditional oven method and the skillet method, reminiscent of pancakes. For some reason, with what I had in mind for taste and texture, the skillet method seemed more logical -- and it yielded a better flat bread, in my opinion. Here's the recipe I came up with:
- 1 cup of milk
- 1 cup millet flour
- 1/2 cup brown rice flour
- 3/4 cup light buckwheat flour
- 1/2 teaspoon of salt
- 1/2 teaspoon baking powder
- 3 teaspoons honey
- 4 tablespoons melted butter
- 1 cup yogurt
- Garam Masala more information on this spice combination below
1. Put the circles onto a greased baking sheet, and shake a bit of garam masala onto the tops of each piece of dough. Bake in a preheated 400 degree oven for about 8 minutes. Flip over the flat breads, sprinkling garam masala on the new topside of the bread and bake for an additional 2 minutes. No one likes food that's spiced only on one side -- double it up!
2. Form circles and place individually on a liberally buttered cast iron skillet. Shake a bit of garam masala onto the tops of each flat bread. Flip over after about 3 minutes or almost completely cooked. Sprinkle garam masala on the new topside of the bread and let cook for an additional 2 minutes or so.
Why garam masala? Because I love it's warmth. Reminiscent of cinnamon, garam masala -- which translates into "hot mixture" is a blend of spices, usually consisting of peppercorns, cloves, cumin, cardamom, nutmeg, anise, and coriander. Deliciously spicy, but not too overwhelming. It's perfect blend of sweet and savory make it a welcoming surprise on these flatbreads. Below is what I served it with -- a spicy and saucy vegetable mixture and homemade paprika hummus. The bread sopped up the sauce and held up to the hummus perfectly.