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Business News/ Photos / Bring back the ‘bajra’

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.

1/8Sift 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.

2/8Add 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.

3/8Add 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.

4/8Divide 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.

5/8Brush a little water over the surface of each piece.

Sprinkle on the dukkah (although you could also use sesame or caraway seeds).

6/8Sprinkle 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.

7/8Bake for 6-8 minutes until the crackers are lightly browned and crisp.

Serve with homemade rosemary cheese.

8/8Serve with homemade rosemary cheese.

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