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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)
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2
In the mean time, combine the ginger, garlic & serrano chiles in a mortar & pound to obtain a paste.
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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.
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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.
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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.
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6
Pour the batter into the baking tin and jiggle the pan slightly to ensure that the batter spreads in an even layer.
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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.
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8
Pour the oil and sesame seeds over the batter, spread to disperse the seeds evenly over the surface of the batter.
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9
Bake in the oven for 35-40 minutes, turning the pan halfway through the baking process.
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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.
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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.
