Bring back the ‘bajra’

Although millet has been around for over 10,000 years, I’ve never used it in my baking until this week
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    Sift the flours, sugar, salt and baking powder into a bowl. Photographs by Priyanka Parashar/Mint.
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    Add the butter and rub it into the flour with your fingertips.
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    Add enough of the whey or water to make a soft but not sticky dough.
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    Divide the dough into walnut sized pieces and roll them out as thinly as possible, no more than 1mm thick.
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    Brush a little water over the surface of each piece.
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    Sprinkle on the dukkah (although you could also use sesame or caraway seeds).
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    Bake for 6-8 minutes until the crackers are lightly browned and crisp.
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    Serve with homemade rosemary cheese.

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