Millet flatbreads with cheese
Affordable products, easy preparation - that's all about the original flatbreads of millet porridge and cheese. These flatbreads can be eaten as a separate dish, or they can be served with different sauces or salads. It is very convenient to take them with you, for example on a walk - delicious and nutritious. Ingredients (for 4 servings)
Millet grits - 110 gr (1/2 cup)
Water - 500 ml (2 cup)
Hard cheese - 70 gr
Wheat flour - 4 tablespoons
Egg - 1 pc.
Salt - to taste
Ground black pepper - to taste
Butter (optional) - 30 g
Vegetable oil (for frying) - 1 tbsp
Prepare the necessary products.
Rinse the millet groats well, send them to a saucepan and pour 500 ml of water (the approximate ratio of millet groats and water - 1:4). Place on medium heat, bring to a boil. Then turn down the heat to minimum and cook the millet porridge for about 20 minutes, until the groats are soft and the water is absorbed.
Turn on the oven to preheat to 180 degrees.
The finished millet porridge should be placed in a deep bowl.
If desired, you can add butter.
If you want a less caloric dish, you can not put butter.
Grate cheese on a coarse grater and add it to a bowl.
Beat an egg and mix it.
Add salt and pepper.
Add flour. Mix thoroughly until homogeneous.
The mass should turn out quite thick.
Grease a tray with vegetable oil. Shape dough into flatbread and put it on a baking tray. Flour and porridge may vary, so if the dough is not thick enough for molding - you can gently place it on the baking tray with a spoon, forming rounded flapjacks.
Bake the flatbread in an oven, preheated to 180 degrees, for about 20-25 minutes.
Millet flatbreads with cheese are equally good warm or cold.
Bon appetit