Breakfast Ndagiti (Finger Millet Flatbread) 🌾

Ndagiti (Finger Millet Flatbread) is a traditional Kenyan flatbread made from finger millet flour, known locally as ragi or wimbi. This wholesome bread is a staple in many Kenyan communities, especially among the Kalenjin and other highland tribes where finger millet is grown abundantly. Ndagiti is celebrated not only for its nutty flavor and satisfying texture but also for its impressive nutritional profile, rich in fiber, calcium, and iron. The flatbread is often enjoyed as a breakfast item or snack, typically served with stews, vegetables, or even honey and tea. Its simplicity and health benefits have kept it popular for generations.

The preparation of Ndagiti is straightforward yet requires attention to detail to achieve the perfect thin, pliable flatbread. The batter, made by mixing finger millet flour with water and a pinch of salt, is cooked on a hot, flat griddle or skillet until slightly crispy on the outside and soft on the inside. Cooking Ndagiti connects you with centuries-old culinary traditions while offering a gluten-free alternative for modern diets. At Munch, you will learn how to master this flatbread, gaining skills that can help you experiment with other traditional African grains and breads.