This recipe was inspired by my research in West African cuisine, in which I found a recipe for bread involving wheat, millet, and/or corn. This recipe pairs well with my West African Peanut Curry recipe, found here. My bread turned out a bit plumper than I expected, so do not be afraid of rolling out long pieces of dough. If they are on the thinner side, though, be sure to alter the cooking time so they don’t burn.
Ingredients
- 2 cups water, warm
- ½ tsp. sugar (I use maple syrup)
- 1 packet or 1 ½ tsp. active dry yeast
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 cup ground millet flour or corn flour
- ½ tsp. salt
Method
- Combine water, sugar, and yeast in a bowl and set aside so yeast can grow
- Add the flours and salt in a large bowl
- Mix and create a pit in middle of bowl to pour water into
- Once yeast has formed a fluffy layer on top of the water, pour into flour
- Mix together until solid and liquid ingredients are combined
- Cover bowl with damp towel
- Leave bowl in warm place (I use my oven turned off) for 2-3 hours to proof
- Once the dough has doubled in size, use the all-purpose flour to dust a clean, flat surface
- Kneed dough for 5-10 minutes (if dough gets sticky, add more flour)
- Divide dough into six equal pieces
- Shape each piece into a long rope approximately six inches long
- Place each piece on a parchment-lined baking sheet
- Score each piece with a butter knife along the length of the bread
- Bake at 375°F for 20-25 minutes (until the tops are golden brown)
- Serve with harissa sauce or any condiment of your choice
- Enjoy!
