Gluten Free Ethiopian Bread


This is a great substitute for dinner rolls. It goes perfectly well with spicy stews.


  • 3 c. very finely ground millet
  • 5 c. warm water
  • 1 Tbsp. active dry yeast
  • 1 tsp. honey
  • ¼ tsp. baking soda


  1. Proof the yeast by mixing it with a ¼ cup of water and the honey. Once bubbles start forming, add the remaining water and the flour and stir gently until smooth. Cover and allow to stand for 24 hours.
  2. Stir the batter gently and add in the baking soda.
  3. Place a large non-stick skillet on medium heat. Scoop about 1/3 cup of the batter into the pan until it covers the bottom evenly.
  4. Cover the pan and cook for 1 minute. Don’t let the bread brown but just rise lightly, and then remove.
  5. Ethiopian bread is only cooked on one side; the top should be slightly moist. Remove the flat bread and place it on a platter to cool. Stack the cooked breads on a plate and serve with a thick and spicy stew.