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.

 

 

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.

 

 

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.

 

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 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).