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1
bring 1 cup water to the boil add the millet cover & simmer gently for 20 minutes until the grains are soft & the water is absorbed.remove from the heat & leave to cool until just warm.
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2
mix together the flour,salt,sugar,chilli flakes if using & yeast in a large bowl.
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3
add water & mix well,turn out the dough onto a floured work surface & knead for 10 minutes.if the dough seems a little dry,knead well until the dough becomes smooth & elastic.
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4
place the dough in a oiled bowl & cover with oiled clear film or a dish towel.leave to rise for 1 hour until doubled in bulk.
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5
meanwhile,melt the butter in a heavy frying pan, add the onion & fry for 10 minutes until softened stirring occasionally.
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6
add the cumin seeds & the turmeric,& fry for 5-8 minutes,stirring constantly until the cumin seed begin to pop,set the pan aside.
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7
knock back the dough by pressing down with your knuckles to deflate the dough,then shape into a round.
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8
place the onion mixture in the middle of the dough & bring the sides over the filling to make a parcel,then seal well.
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9
place the dough on a oiled baking sheet,seem side down,cover with oiled clear film & leave in a warm place for 45 minutes until doubled in bulk.
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10
preheat the oven to 220 degrees celcius.
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11
bake the bread for 30 minutes until golden.it should sound hollow when tapped underneath.
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12
leave to cool on a wire rack.
