Pane di Altamura - Nigerien Style

Ingredients

In this adaptation, the traditional Italian wheat flour is replaced with millet flour, a staple in Nigerien cuisine. The addition of yogurt and honey adds a unique flavor profile to the bread. The cooking technique and overall appearance remain similar to the original Pane di Altamura. We alse have the original recipe for Pane di Altamura, so you can check it out.

• 3 cups (360g) millet flour 3 cups (360g) millet flour
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 tablespoons honey 2 tablespoons honey
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• Olive oil, for greasing Olive oil, for greasing

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the millet flour, yogurt, honey, and salt. Mix well.
3. 3.
   Add the yeast mixture to the flour mixture and knead until a smooth dough forms. If the dough is too sticky, add a little more flour.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   Punch down the dough and shape it into a round loaf. Place it on a greased baking sheet.
7. 7.
   Cover the loaf with a kitchen towel and let it rise for another 30 minutes.
8. 8.
   Bake the bread in the preheated oven for 30-35 minutes or until golden brown.
9. 9.
   Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Millet flour — Ensure you are using finely ground millet flour for a smoother texture in the bread.
• Yogurt — Use plain yogurt without any added flavors or sweeteners for the best results.
• Honey — Opt for a mild-flavored honey to complement the nuttiness of the millet flour.

Tips & Tricks

• If you prefer a softer crust, brush the loaf with olive oil before baking.
• Experiment with adding herbs and spices like thyme, rosemary, or cumin to enhance the flavor of the bread.
• Serve the bread warm with a drizzle of honey or a spread of your choice.

Serving advice

Serve the Nigerien Millet Bread as a side to traditional Nigerien dishes such as Maafe (peanut stew) or Thieboudienne (fish and rice). It also pairs well with soups, salads, or can be enjoyed on its own as a snack.

Presentation advice

Present the bread on a wooden cutting board or a traditional Nigerien woven mat to showcase its rustic charm. Slice it into thick pieces and serve with a sprinkle of millet flour on top for an authentic touch.