Pale jowar flatbread folded around caramelised peppers, courgette and red onion with whipped feta and a smear of harissa.
Ingredients
From the TrooFoodz pantry
- Sprouted Jowar Flour 2 cups
Fresh
- Red and yellow peppers, cut into strips 2
- Courgette, cut into half-moons 1
- Red onion, cut into wedges 1
- Cherry tomatoes 150 g
- Feta 100 g
- Thick curd 3 tbsp
- Harissa paste 2 tsp
- Olive oil 4 tbsp
- Dried oregano 1 tsp
- Rocket leaves 2 handfuls
- Salt and black pepper to taste
Method
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Roast the vegetables
Toss the peppers, courgette, onion and tomatoes with olive oil, oregano and salt, and roast at 220°C for twenty-five minutes until the edges blacken in places.
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Make the dough
Mix Sprouted Jowar Flour with salt and a tablespoon of oil, then bring it together with just-boiled water into a soft, smooth dough. Rest it ten minutes under a cloth.
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Roll between sheets
There is no gluten to hold this together, so roll each portion thin between two sheets of baking paper rather than on a dusted counter.
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Cook fast
Griddle each wrap forty to fifty seconds a side on a hot tawa until pale gold spots appear. Overcooking turns them brittle and they will crack when folded.
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Keep them soft
Stack the wraps under a cloth as they come off the pan so the steam keeps them supple until you fill them.
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Whip the feta
Beat the feta with the curd and plenty of black pepper until it turns light and spreadable, like a loose cream.
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Assemble and fold
Smear harissa over each wrap, spread the whipped feta, pile on the roast vegetables and rocket, then fold in the sides and roll.
Why this works
Sprouted jowar is the mildest of the millet flours and the closest in handling to wheat atta, which makes it the most forgiving wrap to roll — though without gluten it still needs paper and a short cook. Roasting the vegetables until they colour concentrates their sugars and gives the wrap something to push against the sharp feta. Harissa's fat-soluble chilli reads more strongly against the dairy than it would on its own.
Make it your own
- Sprouted Jowar Flour → Sprouted Bajra Flour Darker and earthier; roll a fraction thicker.
- Harissa paste → Red chilli paste with a pinch of caraway Close in heat and aroma.
- Whipped feta → Hung curd with lemon zest Milder and lighter; season more firmly.
