Bhakri is yet another gluten free Indian flat bread which is common in Maharashtra, Gujarat, Goa and Rajasthan. It can be made with bajra (pearl millet) flour, ragi (finger millet) flour, sorghum (jowar) flour, wheat flour or rice flour. Most of these flours are gluten free and hence requires some practice to make. These flours are also high in dietery fiber and hence makes it a healthy meal.
Bajra (Pearl Millet) Flour – 1.5 cups
Salt – 1/2 tsp
Water – as needed (app. 3/4th cup)
1. Add salt to the water and bring it to a boil
2. Take the flour in a mixing bowl and make a well in between.
3. Pour the hot water little by little and keep mixing with a spoon.
4. Now knead with your hands to form a soft and elastic dough.
5. Take a lemon sized portion of the dough.
6. On a clean surface, flatten the dough and keep pressing with your palm. Use some dry flour to prevent it from sticking to your hands.
7. Continue pressing till you get a flat bread about 6-7″ in diameter.
8. Heat the tawa/ griddle in the meantime.
9. Gently remove the pressed flat bread from the working surface and transfer it to the hot tawa.
10. Sprinkle few drops of water to the top side of the bhakri to prevent it from getting dried out.
11. After about a minute or 2, flip and cook the other side.
12. Once both the sides are cooked and brown spots appear, remove it from the tawa.
13. Spread some butter/ghee on the bhakris and serve with any sidedish.
– You can also cook the bhakris in an open flame at the end for few seconds if you have a gas burner.
– In Maharashtra, Bhakris are served with green chutney, thecha or pitla.
– In some other parts of India, it is served with any vegetable sidedishes.
– Just substitute bajra flour with other flours and make jowar ki roti, ragi roti, rice roti or wheat bhakri.
– You can also make bhakris with combination of any 2 flours.