Tender Garlic Scapes and Millet Flour Crumble

farmers market finds

 

Summer is in full swing, the farmers markets are buzzing and garlic scapes are plenty!  An overdose of garlic scapes seemed possible in my realm of things but alas I warn you it was not.  Even after two weeks of continuous garlic escapades, I can’t seem to get enough of these very fragrant and pungent  herbs.  Wait a minute, did I say herb.  Is it a herb or is it a vegetable I ask?

Well my friends, let me tell you, it could be both an herb and a vegetable almost like a ‘two for one’ deal.  It is, after all the curly budding tops of the garlic bulb itself.  Chopped up finely and scattered over a salad or incorporated into a slick dressing it could accent like a herb.

 

garlic scapes

 

Or, do what I do most, chop up the emerald stalks of the garlic scapes into fine little disks and fry in ghee, well obviously ghee, why wouldn’t you!?  As they fry, they will become increasingly fragrant and turn a deeper green.  Immediately toss into an awaiting bowl of warm crumbled millet flour flatbread (which is gluten free by the way) doused with a good amount of grass-fed ghee.  Stir real quick and cover.  Let the garlic scapes infuse the millet flatbread for a couple of minutes.  Sprinkle with some good sea salt and enjoy while it’s still warm.

 

fresh garlic

 

I have run out of these beautiful green tendrils and am patiently waiting to get my hands on more garlic scapes at the next market…

So here goes… the recipe for Garlic scapes with ghee-ey millet flour flatbread

 

To make the millet flour flatbread (rotis)

2 cups millet flour, plus extra for dusting

1 teaspoon sea salt or salt to taste

3 tablespoons ghee, preferably grass-fed or organic

1 cup warm water

1 tablespoon grape seed oil

4 pieces of foil paper, each about 12 x 12 inches

Place the millet flour and salt in a bowl and rub in 1 tablespoon of the ghee.

Add half the water and mix, slowly add the rest of the warm water until you get a pretty wet dough. You may need less or more water at this stage.

Divide into four pieces and form into balls. Leave aside.

Millet flour roti dough

 

Place a cast iron griddle over the stove top on high heat.

Dust a piece of foil with the extra millet flour.

Using your fingertips, press a piece of dough onto the foil and form into a disc about 1/4 inch thick.

 

Millet flour dough pressed by hand to form a disc

 

Reduce the heat of the griddle pan to medium.

Dip a wet paper towel into the grape seed oil and carefully wipe the cast iron griddle.

Immediately dust off the excess flour from the shaped dough.

Place the dough side down of the millet flour disc onto the hot griddle, so that the foil paper is on the top.

Gently peel away the foil paper.

Do not move the millet flatbread. Let it cook for a few minutes.

Using a spatula, flip the millet roti over.

 

Millet flour roti cooked on a cast iron griddle

 

Cook for a further 3-4 minutes.

Remove to a plate, dollop with a teaspoon of ghee.

 

IMG_4830

 

Repeat with the rest of the dough.

Crumble the rotis and keep warm.

 

IMG_4833

To make the ghee-ey garlic scapes

4 stalks garlic scapes, chopped

2 tablespoons ghee, preferably grass-fed or organic

 

IMG_4793

 

Heat the ghee in a small pan.

Throw in the garlic scapes and gently fry for a minute.

 

IMG_4835

 

Immediately toss into that awaiting bowl of millet flour crumbled rotis and cover.

Let the garlic infuse the mixture for a few minutes.

Remove the cover and stir to evenly distribute the ghee and garlic scapes.

Devour the ghee-ey scapes and millet flour crumble warm with a hot mug of indian chaa (tea).

 

Tender Garlic Scapes and Millet Flour Crumble

  • Servings: 2
  • Difficulty: easy
  • Print

Recipe by Shamim, For the love of ghee.com

To make the millet flour flatbread (roti)

2 cups millet flour, plus extra for dusting

1 teaspoon sea salt or salt to taste

3 tablespoons ghee, preferably grass-fed or organic

1 cup warm water

1 tablespoon grape seed oil

4 pieces of foil paper, each about 12 x 12 inches

Place the millet flour and salt in a bowl and rub in 1 tablespoon of the ghee.

Add half the water and mix, slowly add the rest of the warm water until you get a pretty wet dough.  You may need less or more water at this stage.

Divide into four pieces and form into balls. Leave aside.

Place a cast iron griddle over the stove top on high heat.

Dust a piece of foil with the extra millet flour.

Using your fingertips, press a piece of dough onto the foil and form into a disc about 1/4 inch thick.

Reduce the heat of the griddle pan to medium.

Dip a wet paper towel into the grape seed oil and carefully wipe the cast iron griddle.

Immediately dust off the excess flour from the shaped dough.

Place the dough side down of the millet flour disc onto the hot griddle, so that the foil paper is on the top.

Gently peel away the foil paper.

Do not move the millet flatbread.  Let it cook for a few minutes.

Using a spatula, flip the millet roti over.

Cook for a further 3-4 minutes.

Remove to a plate, dollop with a teaspoon of ghee.

Repeat with the rest of the dough.

Crumble the rotis with your hands and keep warm.

 

To make the ghee-ey garlic scapes

4 stalks garlic scapes, chopped

2 tablespoons ghee, preferably grass-fed or organic

Heat the ghee in a small pan.

Throw in the garlic scapes and gently fry for a minute.

Immediately toss into that awaiting bowl of millet flour crumbled rotis and cover.

Let the garlic infuse the mixture for a few minutes.

Remove the cover and stir to evenly distribute the ghee and garlic scapes.

Devour the ghee-ey scapes and millet flour crumble warm with a hot mug of indian chaa (tea).

 

Advertisements

14 thoughts on “Tender Garlic Scapes and Millet Flour Crumble

    • Garlic scapes are just amazing! I’m happy to see that this recipe invoked a good memory for you. My mum made this a lot in the winter when I was growing up. Thanks for always taking the time to drop a few lines Darryl, much appreciated.

      Like

  1. I was link-jumping (my hobby) and found your blog. I feel a bit of a fraud being here since I’m still a bit vague on the definition between cooking and incineration so I usually leave that side of things to other people. You write about the subject very well, though, and everything here looks absolutely delicious! My favourites were the chocolate cakes about three posts down. (I was going to leave my comment there, but then I thought a comment here might be less fattening.)

    Like

  2. I love the smell of garlic in ghee! I have not tried garlic scapes and would love to try them. You know, I have some organic garlic growing in my garden that I planted last year. I would not pull them out as they are growing reluctantly after being walked over by some night visitors . Let me look for some in our farmers’ market. Millet flour bread and garlicy ghee seems like something I have to try.

    Like

  3. I can smell the garlic frying in the pan just reading your post! I’ve never cooked with garlic scrapes but reading this has inspired me to try.

    Like

Please, For the Love Of Ghee, let me know what you think!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s