📝 About This Recipe
Bhakri is a beloved, gluten-free staple from the heart of rural India, specifically Maharashtra and North Karnataka. Unlike its softer cousin the Roti, Bhakri boasts a rustic, slightly crisp exterior and a soft, earthy interior that perfectly captures the essence of traditional hearth cooking. This ancient flatbread is not just food; it is a nutrient-dense vessel for bold curries and spicy chutneys, offering a satisfying chew and a deeply toasted grain aroma.
🥗 Ingredients
The Dough
- 2 cups Jowar Flour (Sorghum) (freshly milled is preferred for better elasticity)
- 1 cup Hot Water (nearly boiling to gelatinize the starch)
- 1/2 teaspoon Salt (fine sea salt)
- 1/2 cup Extra Jowar Flour (for dusting and patting out the dough)
For Finishing
- 1/4 cup Water (in a small bowl for moistening the surface)
- 2 tablespoons Ghee or White Butter (for brushing on top after cooking)
👨🍳 Instructions
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1
In a wide mixing bowl (traditionally a 'parat'), sift 2 cups of Jowar flour and add the salt. Mix well to distribute.
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2
Bring your water to a rolling boil. Carefully pour about 3/4 of the hot water into the center of the flour. Use a sturdy spoon to mix; do not use your hands yet as the water is scalding.
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3
Cover the bowl with a lid and let it rest for 5 minutes. This 'autolyse' period allows the steam to soften the gluten-free grains, making the dough more pliable.
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4
Once cool enough to touch, begin kneading the dough. This is the most critical step. Use the heel of your palm to vigorously rub and mash the dough against the base of the bowl for 5-7 minutes.
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5
Add the remaining hot water a tablespoon at a time if the dough feels dry. You are looking for a smooth, soft, and crack-free dough that feels like playdough.
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6
Divide the dough into 4-6 equal-sized balls. Keep the balls covered with a damp cloth to prevent them from drying out while you work.
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7
Preheat a heavy cast-iron tawa or griddle over medium-high heat. A hot surface is essential for the Bhakri to puff.
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8
Dust a clean rolling board with dry jowar flour. Place one dough ball in the center and flatten it slightly with your fingers.
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9
Using a rhythmic patting motion with the palm of your hand, rotate the dough clockwise while flattening it into a circle about 7-8 inches in diameter. If it sticks, sprinkle a little more flour underneath.
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10
Carefully lift the Bhakri and place it onto the hot tawa with the floured side facing up.
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11
Immediately dip your fingers or a small cloth in water and spread a thin layer of water over the entire top surface of the Bhakri. This prevents cracks.
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12
Wait about 30-45 seconds until the water on top begins to dry up, then flip the Bhakri over.
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13
Cook the second side for 1-2 minutes until brown spots appear. Flip it back to the first side.
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14
Using a folded cloth, gently press the edges of the Bhakri. This encourages steam to build inside, causing the Bhakri to puff up like a balloon.
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15
Remove from heat and immediately smear with a dollop of fresh ghee or white butter. Serve hot.
💡 Chef's Tips
The secret to a soft Bhakri is the kneading; the more you knead with your palm, the more the starches break down into a cohesive dough. Always use hot water for the dough; cold water will result in a brittle Bhakri that cracks easily. If you find patting with hands difficult, you can use a rolling pin, but be very gentle and use plenty of dusting flour. Store cooked Bhakris in an insulated container lined with a cotton cloth to keep them soft for hours. If the flour is old, it loses its binding property; try adding 1 tablespoon of whole wheat flour or rice flour to help it bind if necessary.
🍽️ Serving Suggestions
Pair with 'Pithla' (a spicy chickpea flour curry) and raw onions for the ultimate traditional experience. Serve alongside 'Thecha' (a fiery green chili and garlic condiment) for a spicy kick. Accompany with a bowl of thick whole milk yogurt or 'Kadhi' to balance the earthy flavors. Excellent when served with 'Baingan Bharta' (smoky roasted eggplant) or a rustic mutton curry. Enjoy it warm with a piece of jaggery (unrefined cane sugar) for a sweet-savory finish.