[Sca-cooks] Millet Bread

[Nazirah Garrison]

My experience with making millet breads (Indian millet/bajri breads/roti),
is that if you don't cook immediately, they will dry out, and the dough
will crack.  Additionally, we usually make bajri using warm or hot water,
which helps keep the dough pliable.

Sara

On Wed, May 4, 2016 at 4:19 PM, Susan Lord <lordhunt at gmail.com> wrote:

> Just found the English translation of the recipe for Millet Bread in
> Barajas-Benavides’ The Alhambra and the translator says “Cook right way so
> that the dough doesn’t deteriorate."
>
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