If you have come here from a search engine looking for the typical French Pissaladiere, I am really sorry to disappoint you – this one is a far cry:) But go ahead and read on, maybe it will tickle you enough to try the recipe! If not, click on link above or below for the authentic recipe.
So, I am happy to say I have come up with an original combination – every original dish comes up from other dishes in existence, with a change of flavours or combination of ingredients, so one thing led to another, and I had this to boast of! It has a healthy base, great flavour and tastes good.
Would you like to try them?
(Recipe idea – Sara Lewis ‘The Bread Book’. Since the end product bears no resemblance please do not expect this to taste like a traditional pissaladiere should)
1 cup – Whole wheat flour
1 and 1/4 cup – Millet flour
1/2 tsp. – Salt
1 tsp. – Organic Cane Sugar
1 tsp. – Dry Yeast
4 tsps. – Olive Oil
2/3 cup – Warm Water
3tbsp. – Olive oil (I used sunflower)
3 big onions – Thinly sliced
A pinch of caster sugar (Optional)
Garlic powder (Optional)
Fresh rosemary – a tsp. (Chopped)
Cheddar Cheese – 1 or 2 cubes grated
Mozzarella grated – About 1/4 cup
8 to 10 cherry tomatoes
A few pieces of cottage cheese
Oregano, and tobasco sauce – Optional
Salt and Pepper to taste
1. Stir the sugar and yeast in lukewarm water and set aside to froth.
2. Mix the flours in a large bowl. Make a well in the center and add the frothed yeast and salt. Add oil, and mix slowly forming a soft dough. Tip on a lightly floured surface and knead to get a smooth and somewhat elastic dough. Put it back in the oiled bowl and cover with an oiled clingfilm. Leave in a warm place to rise until doubled(About an hour and a half).
3. Meanwhile prepare the topping. Heat oil, and fry the sliced onions till browned and crisp. Stir in a pinch of salt and pepper, and the rosemary. Set aside.
4. Tip the risen dough onto a floured work surface and knead well again. Roll out a rectangle about a centimeter thick (I did that by keeping the dough between two baking sheets) as per the dimensions of your plate. Mine was about 7 x 3. Alternately just roll out the dough, or pat out a rectangle, and cut it into two rectangles to fit it into your baking tray.
5. Spread the onions in a thin layer on top of the rectangle (I used the entire onion of the 7×3, you may need more if you are making two). Arrange the grated cheddar cheese in a criss cross lattice patter on top of the onions and place a cherry tomato in each dip. Leave in a warm place till plump – it will not double. I left mine for about 45 minutes. Brush with a little melted butter mixed with oregano or any spice of your choice.
As usual H complained – ‘Mummy – white bread is better any day. I don’t know why you spoil things by making it healthy!’. I was a little apprehensive about the young girl not getting tempted with cheese, but despite the remarks I found that she gobbled the lion’s share; – Thank God! She’s normal! P loved it a lot – he said it was any day better than the white bread pizza! Jr.P does not like pizza (Yes, he is one of the rare species!), but he ate the buns with a dollop of vegan butter and a lot of gusto:)
I made some healthy millet buns for myself with the leftover dough, which turned out so good, that I am going to repeat this more often! The rustic taste of millet, and the flavourit imparts made me a fan of these buns. I loved the rich earthy colour too.
There is the other option – you could go for the really healthy, fibre rich millet buns:)