Vegetable Omelette with Multigrain Bread

Ingredients

• 1.5 cup Warm Water (Around 110°F or 43°C)
• 2.25 tsp Active Dry Yeast
• 2 tbsp Jaggery Powder (Can be substituted with honey or maple syrup)
• 2 cup Atta (Indian whole wheat flour)
• 0.5 cup Ragi Flour (Finger millet flour)
• 0.5 cup Jowar Flour (Sorghum flour)
• 0.5 cup Oats Flour (Grind rolled oats to make flour)
• 1.5 tsp Salt
• 2 tbsp Vegetable Oil
• 0.33 cup Mixed Seeds (Use a mix of flax, sesame, sunflower, and pumpkin seeds)
• 1 tbsp Milk (For brushing on top)
• 1 tsp Oil (For greasing the bowl and pan)

Instructions

1. 1

   Activate the Yeast

   • In a small bowl, combine the warm water, jaggery powder, and active dry yeast.
   • Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly. This indicates the yeast is active.
2. 2

   Combine Dry Ingredients

   • In a large mixing bowl, whisk together the atta, ragi flour, jowar flour, oats flour, and salt.
   • Stir in 1/4 cup of the mixed seeds.
3. 3

   Form the Dough

   • Pour the activated yeast mixture and the vegetable oil into the dry ingredients.
   • Mix with a spatula or your hands until a shaggy dough forms.
4. 4

   Knead the Dough

   • Turn the dough out onto a lightly floured surface.
   • Knead for 8-10 minutes until it becomes smooth, soft, and elastic. If the dough is too sticky, add a little flour; if too dry, add a teaspoon of water at a time.