Gluten-Free Millet Chives Flatbread is an instant and healthy wheat-free paratha recipe made using gluten-free flour Bajra or Pearl millet.
This nutritious paratha would help you keep full for longer and can be had for breakfast or lunch. These millet flatbreads can even be packed for your kid’s lunchbox. Yes, they can as they do remain soft even after hours. And yes you guessed it right, they can be a good idea as travel or picnic food too.
I am sharing this recipe with Bread Bakers where Karen from Karen’s Kitchen Stories asked us to bake bread from the allium family. I thought it is a good opportunity to use my homegrown chives and also make a gluten-free bread using millet.
What are millets?
As you might be aware millets are whole grains that have numerous health benefits. They are naturally gluten-free and a good alternative to wheat or rice if you are allergic to them or are restricted to eat.
Type of Millets
There are different types of millets available. Though Little millet is very common, many do not know the different varieties of millet. I use all the different kinds of millet like
- Bajra or Pearl millet
- Ragi or Finger millet
- Jowar or Shorgum
- Proso millet
- Foxtail millet
- Kodo
- Barnyard
- Little millet etc.
Recipes with Millets
- Bajra or Pearl millet
- Ragi or Finger millet
- Jowar or Shorgum
- Proso millet
- Foxtail millet
- Kodo
- Barnyard
- Little millet etc.
Ingredients used in Gluten-Free Millet Chives Flatbread (Bajra Chives Paratha)
Gluten-Free Millet flour – I have used bajra or pearl millet flour here. One can use Jowar, ragi, or any millet flour to make this Bajra garlic chives paratha.
The second main ingredient used is Chives. So What are Chives?
Chives are a herb that produces edible leaves and flowers. Their close relatives are onions, garlic, shallot, leek, scallion, and Chinese onion. The green stalks are typically used as a flavoring in omelets, fish, potatoes, soups, etc. The edible flowers can be used in salads or in decorating different recipes. In Asia, the closest available chives are called garlic chives or Chinese chives.
I have used Chives which are available here and grown in my own garden. One can use green onion or garlic chives in this recipe.
Yogurt/Curd
The next ingredient used is yogurt or curd. I have used my homemade yogurt. Yogurt makes the paratha or the flatbread soft. It is optional, however, I would not advise skipping it. At times bajra paratha gets hard or its texture is rough. So adding curd definitely helps in making it soft.
Spices & Flavourings
Turmeric powder, Red chili powder, and salt are used to flavor the paratha.
Sesame seeds are added to add some fat content to the dough. I always add sesame seeds to my bajra dough. Again this is optional.
Process of making Gluten-Free Millet Chives Flatbread (Bajra Garlic Chives Paratha)
Making this paratha is simple. Add all the ingredients to a bowl. Use water only if required. When using water use lukewarm water and let the dough rest for 20-30 minutes.
Once rested, divide the dough into equal size portions. Roll the dough using extra dry flour or make the paratha in a clean slightly wet kitchen towel. Once done, shallow fry the paratha on a hot tawa/griddle. Serve it with yogurt or chutney or your choice. We enjoyed it with Maharashtrian Takachi Kadhi.
Recipe card
Gluten-Free Millet Chives Flatbread (Bajra Garlic Chives Paratha)
Equipment
- Rolling pin and Rolling Board or Muslin Cloth
Ingredients
- 1 Cup Pearl millet Flour – Bajra
- 1 teaspoon sesame seeds
- ½ Cup chives chopped
- ½ Cup yogurt/curd
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- Salt to taste
- 2-3 tablespoons lukewarm water if required
- 1-2 tablespoons of oil or ghee for shallow frying.
Instructions
Making of Paratha Dough
- Chop the chives and clean them well under water several times.½ Cup chives chopped
- Drain the excess water and keep it aside.
- In a large bowl add the pearl millet flour, chives, yogurt, sesame seeds, turmeric powder, red chili powder, and salt.1 Cup Pearl millet Flour, 1 teaspoon sesame seeds, ½ Cup chives chopped, ½ Cup yogurt/curd, ½ teaspoon turmeric powder, ½ teaspoon red chili powder, Salt to taste
- Mix everything and make a semi-soft dough. (Not too soft not too hard)
- If required add lukewarm water to make the dough, a tablespoon at a time.2-3 tablespoons lukewarm water if required
- Let the dough rest for at least 30 minutes. (I had time so I rested it for 90 minutes)
Shaping the parathas/flatbread
- The well hydrated rested dough.
- Divide the dough into the equal size or lemon size (about an inch in diameter) portions.
- Roll the dough using a rolling pin and board, to form a paratha (3-4 inch) / circular flatbread.
- If rolling by the rolling pin is difficult, use a clean slightly wet muslin cloth or a kitchen towel.
- Gently press the dough ball on the cloth to form a paratha (3-4 inch) / circular flatbread.
- If required, use a little oil or water to help in shaping the paratha. (Simply wet your fingers)
Shallow frying the paratha
- Heat a griddle/tawa.
- Lightly grease it with oil.1-2 tablespoons of oil or ghee for shallow frying.
- Once slightly hot, flip the paratha on the griddle/tawa.
- Do the cooking on the medium stove.
- Sprinkle or apply some water on the top. This helps in not letting the paratha too dry.
- Let it cook on the underside for a minute or two.
- Once the top gets dry, flip and cook on the other side for a minute or two.
- Now shallow fry the paratha on a medium stove, using oil or ghee until cooked from both the sides.1-2 tablespoons of oil or ghee for shallow frying.
- Repeat for the remaining.
- Store the parathas in clean dry muslin cloth wrapped up in a box.
Notes
- Standard US Size cups and spoons were used. 1 cup = 237 ml, 1 teaspoon = 5 ml
- Any millet can be used. (Read above for substitutions)
- Video recipe coming soon
Sharing this with
This month’s event is Breads with Onions (or other Alliums)by Karen’s Kitchen Stories- French Onion Soup Rolls from Food Lust People Love
- Garlic Cloverleaf Rolls from Passion Kneaded
- Garlic Confit Focaccia from What Smells So Good
- Gluten-Free Millet Chives Flatbread (Bajra chives Paratha) from Cook with Renu
- Moroccan Rghaif from Sneha’s Recipe
- Onion and Bay Loaf from A Messy Kitchen
- Onion Garlic Loaf from Ambrosia
- Onion Lover Rolls from A Day in the Life on the Farm
- Scallion and Sesame Rolls from Karen’s Kitchen Stories
- Whole Wheat Onion Kulcha from Magical Ingredients
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
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Sneha Datar
Friday 24th of March 2023
My favorite millet bread to have in winter is bajra, these parathas look delicious!
Namita
Wednesday 15th of March 2023
The parathas look so delicious. Browned to perfection. The flavours sound amazing. Indeed a great breakfast option.
Wendy
Tuesday 14th of March 2023
Lovely little flatbreads Renu
Kelly
Tuesday 14th of March 2023
Wow, all that millet! And I love the basic one that I always get. Will have to look for more. And my chives are up and happy!
Karen @karenskitchenstories
Tuesday 14th of March 2023
I had no idea there were so many kinds of millet! I actually have the kind you uses. Can't wait to try this.
Renu Agrawal Dongre
Tuesday 14th of March 2023
Yes unfortunately they are just sold as 1-2 types majorly. Hope the post helped you. Thank You