Millet and banana flat bread Recipe: Low Fat, Low Sugar
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Staple breads can be made from many other grains, not just wheat. These are traditionally made as flat breads using millet, sorghum, teff or maize. Before cooking the mixture is a batter rather than a dough, and the bread is cooked in a flat tray, not a bread tin. The millet and sorghum breads have a much better nutritional balance than wheat breads. The added banana or carrot and egg make a softer, less crumbly bread.
Makes one 1 lb loaf
½pint / 150 ml water
2 eggs
1 large banana
4 oz / 100 g grated carrot
4 oz / 100 g millet or sorghum flour
4 oz / 100 g brown rice flour
1 teaspoon bicarbonate of soda
½teaspoon cream of tartar
¼ teaspoon tartaric acid
1 oz / 25 g olive oil
salt to taste
Beat the banana and carrot to a smooth puree with the water and egg.
Mix all the dry ingredients together with the olive oil.
Fold the flour mixture into the puree
Do not overmix. It's easy to knock the gas out of the mixture and produce a heavy bread.
Line a 10 inch / 25 cm square tray with non-stick baking parchment and spread the mixture 1 inch / 2.5cm deep or use greased individual pattie trays.
Bake in a preheated oven, gas mark 7, 425F 220C for 35-40 minutes