 |
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
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 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.
Brush a little water over the surface of each piece.
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.
Serve with homemade rosemary cheese.
Bring back the ‘bajra’
More Slideshows
-
Tue, Jun 18 2013. 07 08 PM ISTIn Pics: Telegrams from across the world
-
Tue, Jun 18 2013. 11 24 AM IST
In Pics: Floods and landslides devastate Uttarakhand and Himachal Pradesh
-
Fri, Jun 14 2013. 07 28 PM IST
Photo Essay | They have the answers
-
Thu, Jun 13 2013. 12 58 PM IST
In Pics: Future games at the Electronic Entertainment Expo 2013
-
Tue, Jun 11 2013. 07 01 PM IST
In Pics: L. K. Advani’s life in politics
-
Tue, Jun 11 2013. 12 32 PM IST
In Pics: Inside the US National Security Agency
More Videos
-
Reporter's Notebook | Mobility a big driver of video conferencing
-
Mumbai Infra | Shruti Narayan
-
The Mint Report
-
Closing Bell
-
The Mint Report
-
Closing Bell
-
Biz Lounge: Times Internet's Satyan Gajwani reveals his fun side
-
Biz Lounge: Times Internet's Satyan Gajwani on corporate culture
-
Biz Lounge: Times Internet's Satyan Gajwani on business
-
The Mint Report
-
From the Newsroom | Etihad set to get nod for Jet stake buy
-
Closing Bell
