Traditional Bhakri Recipe

Traditional Bhakri preparation

Bhakri is a traditional round shaped flat and unleavened bread popular in the states of Maharashtra, Gujarat, Rajasthan, Malwa, Northern Karnataka and Goa. It has a more rough or harsh texture, when compared to roti and chapatti. Chutney, curd, vegetables, baingan bhatra and rice are the commonly served side dishes for Bhakri. Different flour varieties like bajra flour, nachni or finger miller flour, jowar flour and even rice flour can be used for the preparation of this dish. Apart from other flat bread recipes, bhakri’s make use of hot water for making the dough. Have a look at the list of ingredients used and the way of making this traditional recipe from Indian cuisine.

Ingredients used in Bhakri

• 1 cup of Jowar flour / Sorghum flour (100gm)
• ¾ cup of hot water (as per the requirement)
• Salt for the taste

Method of preparation of Bhakri

• Take the jowar flour in a wide open mixing bowl, add some salt for the taste and mix it well.
• Slowly pour some (½ cup) hot water and mix it with a ladle.
• Once the flour is partially moisturized, add the remaining hot water and mix it thoroughly. Usually, the type of flour determines the quantity of hot water required in this recipe.
• When the heat of the mixture is reduced, knead it to get a soft and smooth dough.
• Cover the dough and keep it aside for sometime.
• Take out some dough and roll it to form a ball shape, sprinkle some dry jowar flour. Use your palm and spread it to form a flat shape.
• Sprinkle some dry flour. With your palm, lightly press as well as rotate the roti to form a flat and circular shape. This requires a lot of experience and skill. (One can also make use of a chapatti roller in making this flatbread)
• Heat a Tawa in a medium flame and place the jowar roti on top, sprinkle some water on the top surface.
• Cook it for some time, use a flat spatula and flip it so that the other side also gets cooked. Once you see some brown spot on the surface, use a pair of tongs and take away the roti.
• Using the tongs, show this roti on to the fire, it will start to puff up. Invert it and show the other side towards the flame.
• Once the roti is cooked well and you see some black spots, take away the roti from the flame and keep it on a plate.
• Serve this warm Bhakri with vegetable dishes, curd and chutney.