This is a traditional indian recipe variation.
Bhakar is a flat bread traditionally made with sorghum. There are many other such gluten free grains/grass/cereals with which a flat bread can be made. In the following recipe I have used the grains available locally.
1 cup white millet
1/2 cup red millet
1 cup quinoa
2 Tbsp yucca starch (Optional but helps non-pros to keep the bread bound, yucca starch is a good binder)
Grind them all in a grinder. I use vitamix dry grinder. Strain through a mesh to get the fine powder. Add the yucca starch and mix well.
Adding warm water slowly, mix the flour to make a soft dough.
Traditionally the bread is made by just dusting a ball of the dough and patting on a flat surface. But I do it a bit differently as it is easier for me with the kind of millets available here. Here is the procedure:
Heat the iron flat pan.
Keep a large bowl of water ready on the counter.
Take a piece of thick cloth, make it thoroughly wet, spread a ball of the dough and pat it with hands to make a flat bread. Sprinkle water generously as per need.
Hold the two ends of the cloth and place it on the pan so that the bread falls on the pan. Lift the cloth. You need a thick cloth so that it does not burn on the pan, although the time for which it is in contact with the pan is very less.
Cook the bread on both sides, at the end roast both sides on direct flame for few seconds and transfer to a container. Before preparing another bread, spread good amount of water on the cloth, wet your hands, make a ball and repeat the process.
Chickpea flour curry / Jhunka
1/2 cup chickpea flour ( I just grind the chickpea in Vitamix dry grinder and strain it)
1.5 cup water
2 big onions
Chili to taste
Salt to taste
1 tsp Cumin seeds
2 tsp Mustard seeds
5 curry leaves
1 tsp turmeric powder
2 Tbsp coriander leaves
Cut the onions into long slices. Cut the chili into pieces. Chop the coriander leaves.
Take a big bowl and mix water and chickpea flour well without leaving any lumps.
Take a thick bottom pan. Place it on high heat, let the mustard seeds splutter, add cumin seeds to release the aroma. Lower the heat, add curry leaves, onions. Sautee the onions until light golden. Add chickpea-water mixture, and the rest of the ingredients, mix well. Cook on low heat for about 20-30 minutes. Check the taste, the rawness of chickpea flour should be gone totally and it should be cooked well.
Remove from heat, add coconut oil and serve with hot gluten free millet breads.