Millet and Sorghum Rotis

Method

1. Make the dough: mix the flours, salt and psyllium in a bowl. Pour in most of the hot water and stir with a spoon until it comes together, adding the rest only if needed. Cover and leave for 5 minutes, until cool enough to handle.
2. Knead: knead for 2–3 minutes until smooth and soft, like play dough. Without gluten, the warmth and kneading are what hold it together. If it cracks, add a few drops of warm water.
3. Shape: divide into 6 balls. Keep the rest covered while you work, and roll or pat each one out between two sheets of baking paper to about 15 cm across.
4. Cook: heat a heavy frying pan or tava over a medium-high heat. Peel off the top paper, flip the roti into the dry pan and peel away the second sheet. Cook for about 1 minute, until small bubbles appear, then turn and cook the other side.
5. Puff: press the edges gently with a folded cloth so the roti puffs, or hold it briefly over a gas flame with tongs.
6. Keep warm: stack the rotis in a clean tea towel while you cook the rest, and eat them warm.

Why it's good for you: Sorghum and pearl millet are ancient grains that have fed people across India and Africa for thousands of years. Both are naturally gluten-free and richer in fibre, magnesium and iron than refined wheat flour, and sorghum's polyphenols act as food for friendly gut bacteria. Their fibre also helps the meal release its energy slowly. Serve with Chana Masala, Tarka Dal or any curry.

Good to know: If you have coeliac disease, choose flours labelled gluten-free, as grains are often milled alongside wheat. These rotis are best eaten fresh; leftovers soften again if warmed briefly in a dry pan.