Pale, olive-oil-rich sorghum crackers scented with rosemary and coarse pepper, blistered gold and light enough to eat by the handful.
Ingredients
From the TrooFoodz pantry
- Sprouted Jowar Flour 1½ cups
Fresh
- Extra virgin olive oil 4 tbsp
- Fresh rosemary, finely chopped 1 tbsp
- Black pepper, coarsely cracked 1 tsp
- Flaky sea salt 1 tsp
- Warm water about ½ cup
Method
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Infuse the oil
Warm the olive oil with the chopped rosemary for a minute over low heat, then let it cool. This pulls the resinous oils out of the herb and through the whole batch.
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Make the dough
Rub the infused oil into the Sprouted Jowar Flour with salt until crumbly, then add warm water gradually until it comes together as a firm, smooth dough.
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Rest briefly
Cover and rest ten minutes so the flour fully hydrates. Jowar absorbs water slowly and a rested dough rolls without cracking.
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Roll between sheets
Roll as thin as you can between two sheets of baking paper. Jowar has no gluten, so keep it supported rather than working it on a bare counter.
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Cut and prick
Cut into rectangles, prick each with a fork and press on the cracked pepper and flaky salt.
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Bake to blister
Bake at 190°C for sixteen to eighteen minutes until the surface blisters and turns pale gold at the edges. Cool flat on a rack.
Why this works
Jowar is the most neutral millet flour, so it lets rosemary and good olive oil carry the flavour instead of arguing with them. Warming the herb in oil extracts fat-soluble aromatics that dry rosemary in a dough never releases. A slightly higher oven than a ragi cracker gets the blister without over-darkening the pale crumb.
Make it your own
- Sprouted Jowar Flour → Sprouted Foxtail Millet Flour Holds structure better; a touch firmer snap.
- Rosemary → Thyme or dried oregano Softer and less resinous.
- Olive oil → Ghee Richer and shorter; browns faster, so watch the last minutes.
