Bajari No Rotlo / Bajri Roti / Millet Flatbread

Bajari or Millet Flour as it is known in English is one more of the gluten-free flour variety. During winters, we used to have these bajari rotis or flatbreads along with a bit of jaggery. The reasoning behind this given to us as children was that bajari is heat inducing so helps the body's heat retention, I do not know the truth behind this one but another reason I suspect was also that the fresh green garlic shoots used for flavoring these flatbreads are mostly available in the winter months. Of course you can substitute garlic pods for fresh green garlic but the taste changes quite a bit.
Baingan Bharta or Ringan No Oro (in gujarati) along with Bajri Rotlo is commonly served in Gujarat and is generally a part of the Kathiawadi thali. I will be posting the Baingan Bharta recipe soon till then here is how to make these easy and tasty flatbreads.

Ingredients
1 Cup Bajari / Millet Flour
2-3 Tbsp Fresh Green Garlic and Fresh Coriander(Cilantro) leaves ground to a paste with very little water
2-3 Thai Green chillies ground to a paste
Salt to taste
Method
1. In a mixing bowl, take bajari flour, add salt, chili paste, green garlic and coriander paste and knead into a smooth dough.
2. Make 4-5 equal portions of the dough. Take a Ziploc bag, slit two sides and make it into a rectangle. Apply some ghee or butter or oil, sprinkle some dry bajari flour.
3. Now take a portion of the dough and put it on the Ziploc, flatten with your hands similar to Sorghum Flatbread
4. Gently ease it out of the Ziploc bag and slide it onto a hot griddle. Cook on both sides on medium high heat till brown spots appear. Apply some ghee and serve hot with baingan bharta or a piece of jaggery or with plain yogurt.

Rice Flour Roti / Sindhi Chapri

Rice flour rotis are made with specific vegetable or meat dishes at Sindhi homes. Both varieties the Wild Rice or Red Rice flour as well as the White Rice flour is used to make these rotis. I have made them with White Rice Flour commonly available at most grocery stores. These are gluten-free and a good option to regular chapatis.

Ingredients
1 Cup White Rice Flour
1.5 Cups Hot Water
Salt
1 -2 Chopped Green Chillies
2-3 Tbsp Chopped Corriander / Cilantro leaves
Implements
Mixing Bowl
Ziploc bag - 2 sides cut to form a rectangle
Griddle / Tava
Method
1. In a mixing bowl add rice flour, salt, chilli and corriander leaves.
2. Heat water in a pan but take it off heat just before it reaches boiling point.
3. Slowly add water to the other ingredients. Note save almost half cup water in the pan, this may or may not be needed depending on how much the flour absorbs.
4. Set aside for 5 mins till the mixture is cool to handle.
5. Then knead it into a soft dough, adding more hot water if needed.

6. Take a small portion of the dough and place it on the cut ziploc bag. Lightly with the palm of your hand and fingers shape it into a flat round disc.

7. Gently lift and transfer to a hot griddle on a med-high heat.

8. Flip to the other side after 3 -4 minutes or till soft brown spots start appearing on the underside.

9. Cook on the other side for another 3-4 minutes, flip to check and serve hot.

Gluten Free Focaccia / Sorghum / Jowar Focaccia

Yet another invention for a Gluten Free Dairy Free detox. I had a sudden craving for Focaccia bread studded with olives and jalapeno peppers and red juicy tomatoes ... well that was ruled out due to All - Purpose flour. Not to be put down, I started my hunt on the Internet for gluten free focaccia recipes - yet another hurdle they all had some kind of egg replacers, or Xanthan gum and or almond meal or flax seed meal. I didn't have any of these so I just decided to do it my way. Believe me it turned out to be really yummy and hubby says it could become our all time recipe for Focaccia. Now that is the best compliment I could hope for. So read on to recreate the magic in your own kitchen's.

Jowar (Sorghum) Focaccia

(Oh heck!!! I just can't get this pic to appear horizontal. Will try tomorrow)
Ingredients
1.5 Cup Jowar / Sorghum Flour
0.5 Cup White Rice Flour
0.5 Cup Corn Starch
4 Cloves Garlic pounded
Quarter onion minced really fine / pounded along with garlic * Optional
Rosemary sprigs a few
Salt as per taste
1/4 tsp Baking Powder
1/2 tsp Baking Soda
4 Tbsp Olive Oil
1 Tsp Honey / Agave Nectar
2 Tbsp Lemon juice
1 Pkt Active Dry Yeast
1 & 1/4 Cup Warm Water
a Pinch of Raw Sugar

For the Topping
1 Tomato sliced
1 Jalapeno Pepper Sliced
2 Tbsp Chopped Olives
Rosemary
Sea Salt
Black Pepper

Implements / Utensils
2 Mixing Bowls
1 Baking Sheet

Method
1. In the small mixing bowl, add 1 and 1/4 Cup warm water, pinch of sugar and empty the yeast packet and leave to proof as per packet instructions. The proofed yeast mixture will start forming bubbles and rise up.
2. In another mixing bowl, add all the dry ingredients, pounded garlic, onion.
3. Now add honey, olive oil, lemon juice and the proofed yeast mixture to the rest of the ingredients.
4. Dough should feel sticky more like a thick muffin batter or bhakri dough.
5. Lightly knead the dough. Using wet palms shape the dough and place it on a baking sheet dusted with dry jowar flour. I spread it entirely on my sheet pan.
6.  Top with sliced tomatoes, jalapeno pepper, olives sprinkle a bit of sea salt, crushed pepper and rosemary.
7. Place in warm draft free place and allow it to rise for 20 to 30 mins. I usually leave it in a warm oven.
8. Heat the oven to 375 F and once the oven reaches the temperature bake for 25 minutes until golden and firm.
9. Bring it out of the oven. Brush with a coat of olive oil if needed. ( I didn't do it to mine)
10. Enjoy warm with Raspberry Balsamic Vinegar or Olive Oil seasoned with some rosemary, garlic and black pepper  or eat it just like that ;)

Jowar Roti / Sorghum Flour Flatbread

We started on a 21 day cleanse as described in Kathy Freston's book Quantum Wellness. There are primarily five things that are a strict no-no in this diet:  Alchohol, Animal Products, Caffeine, Gluten and Sugar. Oh my what do we eat then? Well a lot of vegetables and fruits and pulses and legumes. Being Indians and vegetarians for most part no meat part is fine. The part that is tough is no GLUTEN. We eat roti's or chapati's or phulkas made with whole wheat flour practically with every meal. So how do we manage without Atta (whole wheat flour)? Our mothers and grandmothers used to use a variety of whole grain flours like Jowar, Bajra, White Rice Flour, Red or Wild Rice Flour and make roti's or what we Sindhi's call "Mani" of these. So taking a walk down the memory lane and remembering the way it was done in good old days when the kitchen and cooking were for mothers under the watchful eyes of my grandmother, here's my version of Jowar Roti or Juvar ji Mani straight from my blog to your homes ...

Juvar Ji Mani / Jowar Roti / Sorghum Flour Flatbread

Ingredients
1 Cup Jowar Flour / Sorghum Flour + some for dusting
1 Cup Hot Water (near boiling)
1 tsp Salt
1 tsp Crushed Black Pepper * Optional
Ghee / Oil / Butter

Implements
1 Ziplock bag two sides cut to make a rectangle
Tava / Griddle

Method
1. In a bowl, mix flour, salt and pepper. To this add one cup of hot water, set aside for 8-10 minutes till it is cool enough to handle.
2. Knead the dough, unlike chapati flour this dough is less sticky since it does not have gluten and hence does not require heavy kneading. Add more water if the dough is very hard. When you tear of a ball you should be able to pat it without cracking. If it cracks add a little more water - a teaspoon at a time

3. Now on the ziplock bag apply a very little ghee, sprinkle some dry flour. Tear off a small portion and roll it into a round.

4. Now get ready to shape it into a round with your palm and fingers as shown below

5. Once you have a uniformly thin roti to your desired thickness, gently lift the ziplock bag a remove the roti onto your other hand or directly on the hot griddle taking care not to burn the plastic.

6. Cook on both sides, apply ghee and serve hot with any of your favourite vegetables.

Enjoy this gluten free, dairy free, whole grain delight with some hot pickle, some slices of raw onion and garlic chutney.