Jowar/Barley Flour produced from whole barley is much more nutritious than flour ground from pearled barley because the bran is left intact. Whole barley flour is considered an excellent ingredient for providing soluble fiber, which helps to reduce cholesterol in the blood, Also Gr8 source for Iron & Niacin.
Every year after Navritri & Diwali I make a goal to consume gluten-free food until next year rolls around. I realized after doing it few years, i was losing fat around my waist and thigh. Few weeks back i was watching doctor OZ's Show. Subject was "Losing Weight without going to Gym". I was surprised to hear him say Barley Flour, Amarnath Flour, Millet Flour was gr8 for people who has belly fat. Consuming it daily will not only help you lose fat but also will boost your energy and help in improving your skin!
So, Lets get started!!!!!!
Ingredients:
1 1/2 Juwar/Barley Flour
1 Tbsp of Clarified Butter/Ghee (Optional)
1 cup of Warm Water
Salt to Taste(Optional)
1 cup of regular Luke Warm Water(Use for rolling your Bread)
1 Plastic sheet/cookie sheet
Take flour & salt in mixing bowl.
Add Ghee/Butter to the flour and rub ghee & flour between your palms....make sure to coat your flour completely with ghee.
If you prefer not to use Ghee/Butter..Skip step 2!
Now start adding warm water slowly.(Do not pour entire cup in the batter! We need to form flour into dough batter).
Once it forms in dough leave it covered for 10 mins.
Place your plastic sheet or cookie sheet of your rolling mat ( I prefer to use cookie sheet as it does not stick and easy to peel).
Dip your fingers in water, rub it on your palm. (Always keep your hands damp wet to handle dough).
Make a 2 golf size quantity ball dough..
Keep rolling the dough ball in between your palm until all corners of dough ball is sealed and there is no cracks.
Once sealed properly, place it on cookie/plastic sheet and start firmly pressing middle of the dough with your fingers. (Remember, making a flat bread with any Gluten-free dough is like playing with clay dough)!!!
Once you start stretching the dough the edges is going to start cracking....That's OK! Just make sure to keep your hands wet..
Once you get to desired size and thickness,(I wouldn't recommend making it to thin)! wet your both hands and now hold your bread edge with your left hand(make a shape of C) take right hand 2 fingers(wet) and start sealing the crack edges.
Place non-stick pan on high to medium heat and carefully pick your cookie/plastic sheet, flip it on your palm (Do not flip it directly in pan as it's dangerous and may cause injuries)!
Place the bread slowly on the pan.
After few mins check if one side is cooked, shake your pan and if the bread moves it's ready.Flip uncooked side.
Once both side is cooked remove bread from pan and place it on the range on medium heat... grill both side.
Garnish it with butter and jaggery (Optional).
Tips: Your can use left over bread to make Gluten-Free Pizza! Check 10 Minutes on Go recipes for ingredients on my website: https://sites.google.com/site/healthydesirecipe/
Every year after Navritri & Diwali I make a goal to consume gluten-free food until next year rolls around. I realized after doing it few years, i was losing fat around my waist and thigh. Few weeks back i was watching doctor OZ's Show. Subject was "Losing Weight without going to Gym". I was surprised to hear him say Barley Flour, Amarnath Flour, Millet Flour was gr8 for people who has belly fat. Consuming it daily will not only help you lose fat but also will boost your energy and help in improving your skin!
So, Lets get started!!!!!!
Ingredients:
1 1/2 Juwar/Barley Flour
1 Tbsp of Clarified Butter/Ghee (Optional)
1 cup of Warm Water
Salt to Taste(Optional)
1 cup of regular Luke Warm Water(Use for rolling your Bread)
1 Plastic sheet/cookie sheet
Take flour & salt in mixing bowl.
Add Ghee/Butter to the flour and rub ghee & flour between your palms....make sure to coat your flour completely with ghee.
If you prefer not to use Ghee/Butter..Skip step 2!
Now start adding warm water slowly.(Do not pour entire cup in the batter! We need to form flour into dough batter).
Once it forms in dough leave it covered for 10 mins.
Place your plastic sheet or cookie sheet of your rolling mat ( I prefer to use cookie sheet as it does not stick and easy to peel).
Dip your fingers in water, rub it on your palm. (Always keep your hands damp wet to handle dough).
Make a 2 golf size quantity ball dough..
Keep rolling the dough ball in between your palm until all corners of dough ball is sealed and there is no cracks.
Once sealed properly, place it on cookie/plastic sheet and start firmly pressing middle of the dough with your fingers. (Remember, making a flat bread with any Gluten-free dough is like playing with clay dough)!!!
Once you start stretching the dough the edges is going to start cracking....That's OK! Just make sure to keep your hands wet..
Once you get to desired size and thickness,(I wouldn't recommend making it to thin)! wet your both hands and now hold your bread edge with your left hand(make a shape of C) take right hand 2 fingers(wet) and start sealing the crack edges.
Place non-stick pan on high to medium heat and carefully pick your cookie/plastic sheet, flip it on your palm (Do not flip it directly in pan as it's dangerous and may cause injuries)!
Place the bread slowly on the pan.
After few mins check if one side is cooked, shake your pan and if the bread moves it's ready.Flip uncooked side.
Once both side is cooked remove bread from pan and place it on the range on medium heat... grill both side.
Garnish it with butter and jaggery (Optional).
Tips: Your can use left over bread to make Gluten-Free Pizza! Check 10 Minutes on Go recipes for ingredients on my website: https://sites.google.com/site/healthydesirecipe/
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