Faux Millet Pissaladiere and Millet Buns

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.

A traditional pissaladiere is basically onion and anchovy tart on thin white bread similar to a pizza, but without the cheese. Since I cook for a predominantly vegetarian household, I substituted the anchovy fillet lattice with a lattice of cheddar and mozzarella, the olives with cherry tomatoes and the white bread with millet bread as a base. There was no resemblance to the real thing after the pissaladiere was made or to any pizza I know of, for that matter!

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.

6. Preheat the oven to 250 deg. Cel. Bake for nearly 20 minutes till the base is done. Spread the mozzarella over the cheddar and grill for about 5 minutes till the cheese melts and the tomatoes smell nice.

7. Serve hot with tobasco sauce, and chilli flakes on the side. My one rectangle was enough only for one person, but the father and daughter shared.

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.

Cut up

I am sending the ‘faux pissaladiere’ and the ‘millet buns’ to Jude. Jude of ‘Apple Pie, Patis & Pâté’ is the guest host of the monthly ‘Bread Baking Day’ event started by Zorra of ‘1x umrühren bitte’. Her chosen theme is ‘Whole grains’, and no refined flours. I am a little guilty that I ended up with the most unhealthy topping on a very healthy base, but then I have to please a twelve year old!

There is the other option – you could go for the really healthy, fibre rich millet buns:)

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Have your say

  1. this looks total yum,…;-),.how u dng?

  2. These are a little too healthy for me 😀

  3. Never mind the original sunshine, this looks so mouth watering. I almost bit into my monitor. So ooegy gooey cheeslicious. And those cheery tomatoes on top. And comes with a guilt free healthy base balance too! totally loving it

  4. That looks so delicious and mouthwatering !
    Best Rgds,
    Sam !

  5. good jobs,way to go,pass over the buns

  6. Millet bun is great idea 🙂 So soft and yummy buns

  7. Nice job, Harini. By the way, was thrilled when you said in a comment on my blog that you’d gone vegan. Welcome to the tribe!

  8. Looks perfect and healthy!

  9. It doesn’t matter what it’s called when it looks so pretty. I’ve never, ever cooked with millet in any form. But one day I will, and I will come back for this recipe!

  10. OK..so never heard of pissaladiere before. I guess I need to “cultured up” a little bit. But I love what you made. And the millet buns looks fantastic.

  11. i think i’d like these more than the ‘original’ ones.

  12. Wow, delicious recipes with millet! Both of them look so good.

  13. Priyanka, thank you. Doing fine – busy with my first round up:)

    Rachel, you meant the cheese?:)

    Thanks, Aparna! I’m luving the way you love it:)

    Sam, thanks!

    CL, Come over. I shall serve you a whole platter!

    Cham, they are not as soft as white bread, but still good.

    Vaishali, hope I keep at it!

    Thanks, Divya:)

    Simran, Ek din, tum edhar zaroor aana, ek din:)

    Bharti, a cultured taster may not get the expected ‘pissaladiere’ here:)

    Bee! Yay, you just made my day!!

    Uma, thanks:)

  14. Not only do you come up with such fantastic stuff … but also the name ‘faux pissaladiere’ !!! 🙂
    No offence meant … but just cldn’t help thinking of a black forest cake … looking at those snaps.:-)
    Way to go! Millet buns do look good.

  15. hoho! pissawatchamacallit! who wants that… yours looks sooper yum! arré lovely ingredients 3 kinds of cheese, herbs, tamatar,garlic – you can;t go wrong! hail wondrous one!

  16. These look delicious! I have never tasted the “original” but I am sure going to try this one..So yummy!

  17. Hi,you have been tagged, visit
    http://tastycurryleaf.blogspot.com/2008/08/lemon-sides.html.If tagged earlier for the same,ignore this

  18. There’s nothing wrong with putting your own twist… You really made this recipe your own and the best recipes are created that way.
    I’ve never tried millet flour but have access to it. Both the buns and pissaladiere look awesome so I’m hoping to try it soon.

  19. A big WOW! that looks so good. And the pictures are so yum! Now Iam curious and would like to know what is it called in Hindi. Is it jwar or bajra?
    This is a very healthy food, even with the topping!

  20. Now i know what it is, juts checked it in Wiki.
    Btw, i’ll be posting a recipe soon which i took from you. So, watch out! 🙂

  21. Never even heard of these till now. Millet and so soft! I’m going to be taking bread making lessons from you. Ilove the way you’ve been using alternatives to regular flour in breads.
    Did I tell you, I finally got hold of Amaranth flour and even used some of it in a bread for BBD!:)

  22. *lol* Anyway the topping and the faux pissaladiere as well as the buns look delicious.

  23. Sharmila, such sinful pleasure – a blackforest!!

    Rajani, I make a humble bow to that title:)

    Dindin, I am honoured – do try it, and let me know:)

    Jude, I think the closest millet should be rye or buckwheat flour.

    PG, I am all agog to see which one you tried, and the out come!

    Zorra, thank you!!

  24. These recipe you came up with sounds tasty! The photo looks beautiful. I’d like to feature your recipe on our blog :). Please let me know if you’re interested.

    Sophie, Key Ingredient Chief Blogger

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