Bring back the ‘bajra’ 8 Photos . Updated: 16 Feb 2013, 12:07 AM IST Livemint Although millet has been around for over 10,000 years, I've never used it in my baking until this week 1/8Sift the flours, sugar, salt and baking powder into a bowl. Photographs by Priyanka Parashar/Mint. 2/8Add the butter and rub it into the flour with your fingertips. 3/8Add enough of the whey or water to make a soft but not sticky dough. 4/8Divide the dough into walnut sized pieces and roll them out as thinly as possible, no more than 1mm thick. 5/8Brush a little water over the surface of each piece. 6/8Sprinkle on the dukkah (although you could also use sesame or caraway seeds). 7/8Bake for 6-8 minutes until the crackers are lightly browned and crisp. 8/8Serve with homemade rosemary cheese.