Bring back the ‘bajra’

  • Sift the flours, sugar, salt and baking powder into a bowl. Photographs by Priyanka Parashar/Mint.Sift the flours, sugar, salt and baking powder into a bowl. Photographs by Priyanka Parashar/Mint.
  • Add the butter and rub it into the flour with your fingertips.Add the butter and rub it into the flour with your fingertips.
  • Add enough of the whey or water to make a soft but not sticky dough.Add enough of the whey or water to make a soft but not sticky dough.
  • Divide the dough into walnut sized pieces and roll them out as thinly as possible, no more than 1mm thick.Divide the dough into walnut sized pieces and roll them out as thinly as possible, no more than 1mm thick.
  • Brush a little water over the surface of each piece.Brush a little water over the surface of each piece.
  • Sprinkle on the dukkah (although you could also use sesame or caraway seeds).Sprinkle on the dukkah (although you could also use sesame or caraway seeds).
  • Bake for 6-8 minutes until the crackers are lightly browned and crisp.Bake for 6-8 minutes until the crackers are lightly browned and crisp.
  • Serve with homemade rosemary cheese.Serve with homemade rosemary cheese.