Traditional Bhakri Recipe: A Staple Indian Flatbread

Ingredients

2 cups of Jowar flour (sorghum flour)
1 cup of warm water
A pinch of salt
Additional Jowar flour for dusting and rolling
Ghee (clarified butter) for serving (optional)

Steps and instructions

In a large bowl, combine the Jowar flour and salt.
Add water gradually to the flour mixture while kneading to form a smooth dough. The dough should be soft but not sticky. If the dough feels dry, you can add a little more water.
Divide the dough into equal portions and shape each portion into a ball.
Place a ball of dough on a flat surface dusted with some Jowar flour. Flatten the ball using your palms and fingers, turning it around to ensure it maintains a round shape. Keep dusting the dough with flour to prevent it from sticking to the surface.
Heat a tawa (flat pan) on medium heat. When it is hot, gently lift the rolled out bhakri and place it on the tawa.
Cook the bhakri on one side until you see small bubbles appear on the surface. Then flip it over and cook on the other side for a few minutes.
Once both sides are partially cooked, remove the tawa from the heat, and place the bhakri directly on the flame using tongs. The bhakri should puff up. Cook both sides directly on the flame for a few seconds.
Remove the bhakri from heat and keep it in a casserole or a container lined with a cotton cloth. Repeat the process with the remaining dough balls.
Optionally, you can spread some ghee on the warm bhakri before serving.
Enjoy your bhakri with any Indian curry or dal of your choice!

Tools for making

Large bowl - needed for kneading the dough and combining ingredients
Tawa - a flat pan used for cooking the bhakri
Cotton cloth - used to line a container to keep the cooked bhakri warm
Rolling pin - to roll out the dough into thin discs
Tongs - for flipping the bhakri and placing it directly on the flame

Recipe variations

Replace Jowar flour with other gluten-free flours such as Bajra (pearl millet) flour, Ragi (finger millet) flour, or Makki (corn) flour.
Add spices such as cumin seeds, ajwain (carom seeds), or crushed black pepper to the dough for added flavor.
Mix finely chopped fresh herbs like coriander leaves or methi (fenugreek) leaves into the dough for a herbal twist.
Create a stuffing by combining grated vegetables like carrot, cabbage, or zucchini with spices and herbs, and place it in the center of the rolled out bhakri before cooking.
Make a sweet version by adding jaggery or sugar to the dough and serving it with ghee or a sweet accompaniment like milk or yogurt.
For a protein-rich option, add besan (chickpea flour) or lentil flour (like moong dal or urad dal) to the dough.
Experiment with different shapes and sizes of bhakri, such as making mini bhakri for appetizers or larger ones to serve as a base for a pizza-like dish.
For a vegan option, substitute ghee with oil or vegan butter.

Recipe overview

Bhakri is a traditional Indian bread commonly enjoyed in the western and central regions of India. It is gluten-free, hearty, and has a rustic flavor that pairs wonderfully with any Indian curry or dal. The bread is made with Jowar flour (sorghum) and water, with a pinch of salt for added flavor. The process of making Bhakri involves kneading the dough, rolling it into a round shape, and then cooking it on a tawa (flat pan) followed by direct flame. This gives the bhakri its distinct slightly charred and smoky flavor. Optionally, you can spread some ghee on the warm bhakri for a rich taste. This recipe will guide you step-by-step on how to make this delicious Indian flatbread at home. Enjoy the process and the satisfying result of your homemade bhakri.

Common questions

Can I use any other flour instead of Jowar flour?
Yes, you can use other flours like Bajra (pearl millet) flour or Ragi (finger millet) flour as an alternative to Jowar flour.
Do I need to let the dough rest before rolling it out?
No, there is no need to let the dough rest. You can start rolling it out immediately after kneading.
Can I make the bhakri without cooking it directly on the flame?
Cooking the bhakri directly on the flame helps it puff up and gives it a smoky flavor. However, if you don't have a gas stove, you can still make tasty bhakris by cooking them entirely on the tawa.
Can I store the leftover dough?
Yes, you can store the leftover dough in an airtight container in the refrigerator for up to 2-3 days. Ensure you bring it to room temperature before using it.
Can I make the bhakri in advance?
Yes, you can make the bhakris in advance and store them in a casserole or an airtight container. Reheat them on a tawa before serving.
Is ghee necessary for serving?
No, ghee is optional. Bhakris taste delicious even without ghee. However, if you prefer the added richness and flavor, you can spread some ghee on the warm bhakri before serving.

Serving dishes and utensils

Rolling Pin - Used to roll out the dough into thin circles.
Flat Pan/Tawa - A flat cooking surface used to cook the bhakri.
Tongs - Used to flip the bhakri while cooking it directly on the flame.
Cotton Cloth - Lined in a casserole or container to keep the bhakri warm and soft.

Origin stories

Bhakri, a staple food in the western regions of India, notably in states like Maharashtra, Gujarat, and Goa, has a humble origin story. This rustic bread, made from a variety of grains, has been gracing the kitchens of farmers and common people for generations. The choice of grain varies from region to region, reflecting the agricultural practices of the area. In the dry regions of Rajasthan and Gujarat, it's often made from Bajra (pearl millet) or Jowar (sorghum), while in the Konkan and Goa, it's made from rice flour. The simplicity and nutritional value of Bhakri has made it a symbol of sustenance and survival for the hardworking farmers. Traditionally, it is served with a fiery chutney, dry garlic chutney, or a simple dal, providing a balanced and wholesome meal. The charm of Bhakri lies not only in its taste but also in its method of preparation, which involves patting the dough with hands into a flat disc, lending it a distinct texture and flavor. It's a testament to the resilience and resourcefulness of the Indian people, making the most of what they have.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.