Bhakri – Indian Unleavened Sorghum Flour Flatbread

“Sorghum/ Broom-Corn/ Great Millet” flour, called “Jowar or Jowari Atta” in Hindi. Along with bringing a plethora of nutritional benefits, this flour is also gluten-free. Perhaps, that is because, this ancient grain is actually a type of grass. The seeds are boiled, steamed and ground into coarse flour to make into unleavened flatbread – “Roti”. The dough made of this flour lacks the elasticity that wheat flour dough has due to the lack of gluten. Kneading this dough is easiest with warm water and I used some flax seed powder as a binder. A pinch of dried Fenugreek leaves adds a beautiful flavour to this delicious flatbread.


Jowar Bhakri

(A gluten-free flatbread made with coarsely ground Sorghum flour.)


Coarse Jowar/ Sorghum Millet Flour – 2 cups whole wheat flour (gehun ka atta) 1 cup flour – 3/4 Warm Water – 1.5 cups (may need more or less depending on how finely the flour is ground)
Flax Seed Powder – 1 tablespoon
Dried Fenugreek Leaves – 2 teaspoons (optional)
Salt, to taste
Coconut Butter or other non-dairy spread to apply on the flatbread (optional)


Heat a flat griddle or pan on low heat.
Mix the flour, salt, dried fenugreek leaves and flax seed powder in a large mixing bowl.
Gradually mix in warm water and knead into a firm dough using as little water as possible.
Take a golf ball sized round and dredge in dry sorghum flour.
Roll out the dough into a circle about 6″ in diameter.
Place the flat bread on the hot griddle and cook until light brown spots appear. Flip over and cook the other side until puffy (see picture).
Remove from the griddle and spread coconut butter is using.
Wrap up in a clean tea towel.
Repeat until all the dough is used up.
Tastes best warm with Daal or, dunked into a thick gravy.

Happy Cooking!

Oh My Gözleme! Vegan Turkish Flatbread

“Turkish Gözleme” is a hand-made savoury flatbread with yeast, popular at the local markets and spring time fairs happening regularly with the warm weather. Traditionally made with eggs and brushed with butter for a pastry-like effect, these flatbread consist of either, a minced meat or, a spinach and dairy based feta filling. The flat breads are usually rolled out fresh at the markets before filling and baking on an open griddle. Flatbreads, particularly stuffed ones are a favourite in our household irrespective of their place of origin. Also, the mesmerising smell of yeasty bread baking in the balmy air is addictive. My version uses a simple dough made with strong bread flour and yeast, baked on my favourite cast iron griddle stuffed with mushrooms and caramelised onions. 

Vegan Gözleme with Mushrooms & Caramelised Onions

(Vegan & nut free.)


For the dough:
Strong Bread Flour – 2 cups
Instant Dried Yeast – 2 teaspoons
Raw Sugar – 1/2 tablespoon
Lukewarm Water – approximately 1 cup (may not need all)
Salt – 1/2 teaspoon
Oil – 3 tablespoons (1 tablespoon for the dough + 2 tablespoons for brushing)

For the Filling:
Oil – 1 teaspoon
Brown Mushrooms, finely sliced – 1 cup
Water – 1 tablespoon
Brown Onion, diced finely – 1/2 cup
Scallion, sliced finely – 1/2 cup
Nutritional Yeast – 5 to 6 tablespoons
Vegan Cheese, grated – 1 cup (I used Bio-Cheese)


For the dough:
In a large mixing bowl dissolve the sugar in water and add the yeast.
When frothy and bubbly add in the bread flour, oil and salt.
Knead into a soft and slightly sticky dough. Cover and set aside for half an hour, while making the filling.

For the filling:
Grease a pan with 1 teaspoon of oil and add the onion.
When slightly browned add the water and cook on low heat until the onions are brown.
Toss in the mushrooms and stir well.
Take off the heat and stir in the scallions and nutritional yeast. Cool this mixture

To assemble:
Divide the dough into lemon sized balls.
Dust with dry flour and roll out into thin circles or squares depending on preferred shape.
Place 3/4 tablespoonful of the mushroom mixture and sprinkle grated Bio-cheese on one half.
Fold over the other half and seal the edges.
Cover with a damp towel while rolling out the rest of the dough and filling it.
Heat a thick cast iron pan or similar and brush with a bit of oil.
Cook until one side is a crisp looking golden brown and flip over to cook the other side.
Store in an insulated container until ready to eat.


Serve with lemon wedges if desired.
Tastes best warm.
Using a pastry brush to spread the oil over the flatbreaduses lesser amounts of oil than drizzling all over.
Reheat by toasting in a pan for a few minutes before eating for crisp Gözleme.

Carrot Coriander Flat Bread/ "Gajar Paratha" (Vegan & Oil Free)

An abundance of fresh spring produce inspired this quick flatbread recipe. These delicious flat bread or “Paratha” are quick to assemble and the grated carrots help cut out the oil. I grated the carrots by hand but, by all means add the carrot and coriander to a food processor and process until chunky. The warm water helps make a softer dough and the dough is much easier to work with after resting for 15 to 30 minutes.

We need,

  • Carrots, grated – 2
  • Fresh Coriander, finely chopped – 1/2 cup
  • Wholemeal Flour – 2 cups
  • Gram/ Chickpea Flour – 1 cup
  • Ginger Garlic Paste – 2 teaspoons
  • Green Chilli – 1
  • Salt, to taste
  • Warm Water – 1.5 to 2 cups
  • Dry Flour for rolling


  1. Mix the flours and salt in a large mixing bowl.
  2. Create a large well and add the grated carrots, minced chilli, chopped coriander and ginger – garlic paste in the middle.
  3. Toss salt to season. Combine all of these and knead into a soft dough adding warm water as required.
  4. Allow the dough to rest while heating a thick bottomed pan (I used my cast iron skillet). Divide the dough into lemon sized balls and roll out each ball into a circle of 6″ diameter, after dredging in some dry flour.
  5. Cook on both sides until golden brown.

Store in a clean tea towel lined box, serve warm with a tangy pickle or, coconut yogurt!

3 Ingredient Vegan Watermelon Pancakes (Gluten Free)

Father’s Day in Australia is celebrated on the first Sunday of spring. The little ones decided that they would have a party for their father and grandfather, starting with pancakes for breakfast. These pretty looking watermelon pancakes are made with just 3 ingredients, the red pulp, gluten free self raising flour and a dash of Xylitol. I used coconut oil to grease my cast iron pan.

We need,

  • Watermelon Pulp (Red part) – 2 cups
  • Gluten Free Self Raising Flour – 1.5 cups
  • Xylitol – 1 tablespoon
  • Coconut Oil, to grease the pan.


  1. Blend the red pulp into a smooth purée.
  2. Add the watermelon purée to a large mixing bowl and fold in the flour bit by bit.
  3. Whisk well until all the lumps dissolve. Set aside.
  4. Heat a flat pan and spread a teaspoonful of melted coconut oil all over.
  5. Pour 1/4 cup batter into the centre of the heated pan. Spread into a 5″ round pancake.
  6. Cover and cook until the sides lift up and look golden.
  7. Flip over and cook other side for a minute or two on a slow flame. (We tested some as is, without flipping and they were stickier texture wise, cooking both sides yield a crisper pancake).

Most of the pancakes were eaten hot off the pan, some that made it to the father were served with raw Vegan Coconut Condensed Milk! Please check out the video I made for this recipe 😊


Vegan Glutenfree Omlette/ Besan Chila


Ahhh… an oxymoron I hear you say. How on earth can an Omelette be vegan?! Well, if you make it with chickpea flour + your choice of favourite veggies + garnishing = Vegan Omlette! Great to eat by itself, or with flatbread or, in a salad. Add in any vegetable as long as they are chopped finely. Mushrooms, cabbage, zucchini also taste good. Garnishing can be coriander leaves or, shallots or, other greens.

We need,

  • Chickpea / Gram flour – 1 cup
  • Onion, chopped finely – 1/2 cup
  • Red Bell Pepper, chopped finely – 1/2 cup
  • Tomato, chopped finely – 1/2 cup
  • Garlic cloves, sliced finely – 4
  • Ginger, minced finely – 1 teaspoon
  • Green Chillies, finely sliced – 1 to 2
  • Turmeric, powder – 1 teaspoon
  • Curry leaves, minced finely – 5 to 6
  • Salt to taste
  • Water – 1.5 to 2 cups
  • Oil – 1 tablespoon

To make,

  1. Add all the ingredients into a big mixing bowl and mix well.
  2. Gradually whisk in the water to make a runny batter. I used a little over 1.5 cups of water. Set aside.
  3. Get your favourite thick bottomed pan out (I used my trusty cast iron pan) and heat with the oil until well coated.
  4. Pour about 1/3 cup of batter into the heated pan and spread around.
  5. Cook on medium heat until golden brown and flip over to lightly cook the other side.
  6. Repeat steps 4 & 5 until batter finishes.

Tastes excellent hot or cold with some tomato ketchup and your choice of bread. Enjoy!

I would love to know your favourite vegetables and garnishing for omelettes below.