📝 About This Recipe
A cornerstone of rural Indian nutrition, Jowar Bhakri is a gluten-free unleavened flatbread crafted from sorghum flour. Originating from the heartlands of Maharashtra and Karnataka, this ancient bread is celebrated for its earthy aroma, slightly sweet nutty undertone, and incredible health benefits. Traditionally hand-patted and roasted over an open flame, it offers a delightful contrast between a soft, chewy interior and a beautifully charred, crisp exterior.
🥗 Ingredients
The Dough
- 2 cups Jowar Flour (Sorghum) (freshly milled is preferred for better elasticity)
- 1.25 cups Water (boiling hot)
- 1/2 teaspoon Salt (adjust to taste)
- 1 teaspoon Ghee or Oil (for greasing palms)
For Dusting and Finishing
- 1/2 cup Dry Jowar Flour (for dusting the rolling surface)
- 1/4 cup Water (in a small bowl for moisturizing the surface during cooking)
- 1 tablespoon White Sesame Seeds (optional, for a nutty crunch)
- 2 tablespoons Homemade White Butter (Loni) (for serving)
👨🍳 Instructions
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1
Sieve the jowar flour and salt into a large, wide mixing bowl (a 'parat' is ideal) to remove any coarse husks and ensure a smooth texture.
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2
Bring 1.25 cups of water to a rolling boil in a small saucepan. The heat is crucial as it gelatinizes the starch in the gluten-free flour, making it pliable.
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3
Create a well in the center of the flour and carefully pour in the boiling water. Use a sturdy spoon to mix the flour and water until a shaggy mass forms; do not use your hands yet as it will be very hot.
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4
Cover the bowl with a lid and let the mixture rest for 5 minutes. This allows the flour to fully hydrate and soften.
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5
Once cool enough to touch, grease your palms with a little ghee and begin kneading. Knead the dough vigorously with the base of your palm for 5-7 minutes until it becomes smooth, soft, and flexible.
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6
Divide the dough into equal-sized balls, roughly the size of a large lemon. Keep the dough balls covered with a damp cloth to prevent them from drying out.
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7
Place a heavy iron griddle (tawa) over medium-high heat. It must be hot before you start cooking.
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8
Dust a flat work surface with dry flour. Place one dough ball down and flatten it slightly. Using your fingers and palm, gently pat the dough in a circular motion, rotating it frequently to form a thin, even disc about 6-7 inches in diameter.
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9
Carefully lift the bhakri and place it onto the hot tawa with the floured side facing up.
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10
Immediately dip your fingers or a small cotton cloth in room-temperature water and apply a thin, even layer of water over the entire top surface of the bhakri. This prevents cracking.
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11
Cook for about 1 minute until the water on top starts to evaporate and small bubbles appear. Flip the bhakri over.
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12
Cook the second side for 1.5 to 2 minutes, pressing gently with a spatula, until brown spots appear and the bread is cooked through.
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13
For the classic puff, remove the tawa and place the bhakri directly over the high flame using tongs for 10-15 seconds per side until it puffs up like a balloon.
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14
Remove from heat and immediately stack in a basket lined with a clean kitchen towel to keep them soft.
💡 Chef's Tips
Always use fresh jowar flour; older flour loses its binding ability and will crack easily during patting. If you find hand-patting difficult, you can roll it gently between two sheets of parchment paper or plastic wrap. The secret to a soft bhakri is the boiling water—never use cold or lukewarm water for the initial mix. Knead each portion of dough again for 30 seconds just before patting to ensure maximum elasticity. If the bhakri doesn't puff, your tawa might not be hot enough or the edges might be too thick.
🍽️ Serving Suggestions
Serve piping hot with 'Pithla' (a spicy chickpea flour curry) and raw onion wedges. Pair with 'Thecha' (a fiery green chili and garlic condiment) and a dollop of fresh white butter. Enjoy alongside a rustic mutton or chicken rassa (curry) for a traditional Maharashtrian feast. Serve with 'Baingan Bharta' (mashed roasted eggplant) for a delicious vegetarian meal. Accompany with a tall glass of cold, salted buttermilk (taas) to balance the earthy flavors.