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Preparation info

    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 1 cup millet flour
  • 1 tsp butter to rub in
  • ½ tsp salt
  • Butter for spreading
  • ½ cup water


  • Mix the flour and salt.
  • Rub in the butter.
  • Slowly add water and knead continuously until it binds into a soft, wet dough.
  • Divide into three potions.
  • Take each piece and flatten gently on a small piece of oiled tin foil using your palms.
  • Shape into a circle as best you can. Mine end up looking like strange maps, but it doesn’t matter.
  • Keep dipping your hands in a bowl of warm water – it helps.
  • Be warned: this is as messy as clay work in a toddler’s nursery and as satisfying.
  • Turn over and flatten a round until it is the thickness of a pound coin. You can put another sheet of oiled foil over the flat dough and press down gently that way.
  • Heat a flat griddle until it is hot enough to sear, then slap on the rotlo.
  • Turn over quickly and reduce the heat a little.
  • Using a clean cloth, gently rotate the bread before turning it over several times.
  • Take off the heat and smear it with good, slightly salted butter.