Lentil & Cornmeal Bread (Handvo)

• 1 cup yellow cornmeal
• 1 cup 'handvo' flour mix (available at most Indian grocery stores)
• 1 packet active dry yeast
• 1 cup buttermilk
• 1/2 cup water
• 1 teaspoon double acting baking powder
• 2 cups shredded zucchini
• 2 inch piece ginger, peeled and grated
• 2 cloves garlic
• 2 serrano chiles
• 1.5 - 2 teaspoons Salt
• 1/4 cup fresh dill leaves chopped
• 4 tablespoons olive oil
• 2 tablespoons whole coriander seeds, lightly crushed to split them in half
• 1/4 cup white sesame seeds

1. Combine the handvo flour and cornmeal with the yeast, buttermilk & water. Mix well and set aside for about 2 hours. (the mix needs to be slightly bubbly)
2. In the mean time, combine the ginger, garlic & serrano chiles in a mortar & pound to obtain a paste.
3. Line a 13 x 9 baking tin with parchment paper. Ensure that the edges of the paper do not stick over the walls of the pan. Preheat oven to 350 F.
4. Add the shredded zucchini along with the chili-ginger-garlic paste, baking powder, salt and dill leaves to the flour mix and combine all the ingredients. Ensure that the dill leaves are evenly dispersed throughout the batter.
5. heat 2 tablespoons of olive oil. When nearly smoking hot add the coriander seeds. Stir in the oil till they turn a golden brown. add to the batter and stir to disperse the seeds evenly.
6. Pour the batter into the baking tin and jiggle the pan slightly to ensure that the batter spreads in an even layer.
7. Heat the remaining oil and add the sesame seeds. on a low-medium heat, allow the sesame to pop and turn a light brown.
8. Pour the oil and sesame seeds over the batter, spread to disperse the seeds evenly over the surface of the batter.
9. Bake in the oven for 35-40 minutes, turning the pan halfway through the baking process.
10. Remove the baking pan from the oven. Turn the oven up to 'broil' and place pan under the broiler flame under constant watch, till the top turns golden.
11. Remove from broiler and allow to cool on a cooling rack. When cool, cut into squares and serve. This bread freezes well. Simply reheat in the microwave and serve. Serving suggestions: Sweet & sour tamarind chutney or cilantro mint chutney.

yellow cornmeal, flour, active dry yeast, buttermilk, water, double acting baking powder, zucchini, ginger, garlic, serrano chiles, salt, dill, olive oil, coriander seeds, white sesame seeds

Taken from food52.com/recipes/12564-lentil-cornmeal-bread-handvo (may not work)