Kodo ko Roti (Millet Flatbread)
Earthy, gluten-free flatbreads made from finger millet flour, cooked on a griddle and enjoyed with ghee, common in Sikkim's hill villages.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Tawa or flat griddle
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 5 g
- carbs
- 30 g
- fibre
- 4 g
- protein
- 5 g
- calories
- 180 kcal
Instructions
- 1
Put the millet flour and salt into a bowl. Mix them together.
- 2
Pour in the hot water a little at a time. Knead gently until the crumbly dough just comes together.
- 3
Cover the dough with a damp cloth. Let it rest for 10 minutes.
- 4
Divide the dough into small balls. Pat or gently roll each ball between rice flour-dusted plastic sheets into thin rounds.
- 5
Heat a tawa (flat griddle) over medium heat.
- 6
Carefully lift and place a rolled roti (flatbread) onto the hot tawa.
- 7
Cook for 1–2 minutes, then flip it over. Press gently and cook until light brown spots appear.
- 8
Brush ghee (clarified butter) over both sides. Serve warm.
Chef's tips
Millet dough is delicate, so roll it between plastic sheets to stop it from tearing when you move it to the pan.
Ingredient substitutions
- finger millet flour → a mix of millet and rice flour for easier handling
Storage
Best eaten fresh; store cooled rotis in a cloth-lined container for a few hours.
Reheating
Reheat briefly on a hot tawa with a little ghee.
Common mistakes to avoid
- •Using cold water instead of hot water, which makes the dough crack while rolling.
Serving suggestions
Cooked Kodo ko Roti (Millet Flatbread)?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Sikkim
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
