Savory Millet Flatbreads with Spiced Carrot Spread and Arugula Salad

Ingredients

• •1 cup millet flour
• •1/2 cup water
• •1/4 teaspoon salt
• •2 tablespoons olive oil
• •1 cup carrots, peeled and grated
• •1/2 teaspoon cumin powder
• •1/4 teaspoon paprika
• •1/4 teaspoon ground coriander
• •1 tablespoon lemon juice
• •1/4 cup plain yogurt (optional)
• •2 cups arugula leaves
• •1 tablespoon balsamic vinegar
• •1 tablespoon extra virgin olive oil
• •Salt and pepper to taste

Instructions

1. 1

   In a mixing bowl, combine millet flour, water, 1/4 teaspoon salt, and 1 tablespoon olive oil. Stir until a soft dough forms. Let the dough rest for 10 minutes.

2. 2

   Divide the dough into 4 equal portions. Roll each portion into a ball and flatten into a thin round flatbread, about 1/4 inch thick.

3. 3

   Heat a non-stick skillet over medium heat and lightly grease with olive oil. Cook each flatbread for 2-3 minutes on each side until golden and cooked through. Set aside.

4. 4

   In a skillet, heat 1 tablespoon olive oil over medium heat. Add the grated carrots, cumin powder, paprika, and ground coriander. Sauté for 5-7 minutes until the carrots are soft and fragrant.

5. 5

   Remove the carrot mixture from heat and transfer to a blender or food processor. Add lemon juice and optional yogurt for creaminess. Blend until smooth, seasoning with salt to taste.

6. 6

   In a separate bowl, toss arugula leaves with balsamic vinegar, extra virgin olive oil, salt, and pepper to taste. Mix gently to combine.

7. 7

   To assemble, spread the spiced carrot mixture generously over each flatbread. Top with the dressed arugula salad. Serve immediately and enjoy.