Malian Millet Bread

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Pain de mil is a rustic, golden-crusted loaf that has been a staple across Mali for generations. Made primarily from millet flour, this mildly sweet, nutty bread pairs beautifully with peanut sauces, grilled fish, or a simple cup of sweetened tea. The dough is simple to handle and rewards patient rising with a tender crumb.

Nutrition Facts

Per serving (estimated)

• 215 kcalCalories
• 4 gFat
• 0.6 gSaturated Fat
• 40 gCarbs
• 3 gFiber
• 2 gSugar
• 6 gProtein
• 295 mgSodium
• 135 mgPotassium
• 18 mgCalcium
• 2 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the dough

• 3 cups (360 g) millet flour
• 1 cup (130 g) all-purpose flour
• 2 teaspoons active dry yeast
• 1 tablespoon granulated sugar
• 1 teaspoon fine sea salt
• 1 1/2 cups (360 ml) warm water (about 110°F / 43°C)
• 2 tablespoons vegetable oil, plus more for greasing

For the finish

• 1 tablespoon millet flour, for dusting
• 1 teaspoon water, for brushing

Directions

1. In a small bowl, stir the yeast and sugar into the warm water and let sit for 8 to 10 minutes until foamy and bubbly on top.
2. In a large mixing bowl, whisk together the millet flour, all-purpose flour, and salt. Pour in the activated yeast mixture and the oil, then stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, adding small spoonfuls of millet flour as needed, until the dough is smooth, slightly tacky, and springs back when pressed.
4. Shape the dough into a tight ball, place it in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 to 1 1/2 hours, or until nearly doubled in size.
5. Punch down the dough, reshape into a smooth round, and place on a parchment-lined baking sheet or in a lightly oiled round cake pan. Cover loosely and let rest for 25 minutes while you preheat the oven to 400°F (200°C).
6. Dust the top of the loaf with millet flour and brush lightly with water to encourage a crisp, crackled crust during baking.
7. Bake on the middle rack for 22 to 25 minutes, until the crust is deep golden and the bottom sounds hollow when tapped; an instant-read thermometer inserted in the center should read 200°F (93°C).
8. Transfer the loaf to a wire rack and cool for at least 20 minutes before slicing so the crumb sets properly.
9. Slice into wedges or thick rounds and serve warm with butter, peanut sauce, or alongside grilled capitaine and jollof-style rice dishes.

Cook’s Notes

• Toast the millet flour in a dry skillet over medium heat for 2 to 3 minutes before mixing the dough to deepen its nutty aroma.
• For a more traditional Malian shape, divide the dough into 4 smaller rounds and bake as thick flatbreads for about 15 minutes each.
• If millet flour is unavailable, substitute with whole-grain sorghum flour for a similar rustic character, or use finely ground cornmeal as a backup.
• A cast-iron Dutch oven will give you a thicker, crunchier crust; bake covered for the first 18 minutes, then uncover for the final 7 minutes.
• Store leftovers wrapped in a clean cloth at room temperature for up to 2 days, or slice and freeze for up to 1 month; reheat on a dry skillet to refresh the crust.

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