📝 About This Recipe
Bhakri is a wholesome, gluten-free flatbread that serves as a staple in the rural heartlands of Maharashtra and Karnataka. Crafted primarily from sorghum (jowar) flour, it boasts a unique earthy flavor and a hearty texture that stands up beautifully to the spiciest of curries. This ancient bread is traditionally hand-patted and roasted over an open flame, resulting in a slightly crisp exterior and a soft, steaming interior that is both nourishing and deeply comforting.
🥗 Ingredients
Main Dough
- 2 cups Jowar Flour (Sorghum) (freshly milled is preferred for better elasticity)
- 1 1/4 cups Water (must be boiling hot)
- 1/2 teaspoon Salt
- 1/2 cup Jowar Flour (extra for dusting and patting)
Finishing
- 2 tablespoons Ghee or White Butter (for brushing on top)
Suggested Garlic Thecha (Accompaniment)
- 10-12 pieces Green Chilies (stems removed)
- 8 pieces Garlic Cloves (peeled)
- 2 tablespoons Roasted Peanuts (crushed)
- 1 teaspoon Oil (peanut oil preferred)
- 1/2 teaspoon Cumin Seeds
- to taste Salt
👨🍳 Instructions
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1
In a large mixing bowl, sift the jowar flour and salt together. Create a well in the center of the flour.
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2
Bring the 1 1/4 cups of water to a rolling boil. Carefully pour the boiling water into the well of the flour. Use a sturdy spoon to mix until the flour is moistened; do not use your hands yet as it will be very hot.
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3
Cover the bowl with a lid and let the mixture rest for 5 minutes. This 'scalding' process helps the gluten-free starch gelatinize, making the dough pliable.
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4
While the dough is warm but handleable, begin kneading. This is the most critical step; knead for at least 5-7 minutes using the palm of your hand until the dough is smooth, soft, and crack-free.
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5
Divide the dough into 6 or 8 equal-sized balls. Keep them covered with a damp cloth to prevent drying.
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6
Preheat a cast-iron tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
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7
Dust a flat work surface with a generous amount of jowar flour. Place one dough ball in the center and flatten it slightly with your fingers.
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8
Using the palm of your hand, gently pat the dough in a circular motion, rotating it as you go, until it forms a thin circle about 7-8 inches in diameter. Use more flour as needed to prevent sticking.
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9
Carefully lift the bhakri and place it on the hot tawa with the floured side facing up.
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10
Immediately dip your fingers in a bowl of water and spread a thin layer of water over the entire top surface of the bhakri. This prevents it from drying out and cracking.
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11
Wait for about 30-45 seconds until the water on the surface evaporates. Flip the bhakri over. Cook the second side for 1-2 minutes until brown spots appear.
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12
Flip it back to the first side. If using a gas stove, you can move the bhakri directly onto the open flame for 5-10 seconds using tongs to make it puff up like a balloon.
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13
Remove from heat and immediately smear with ghee or white butter while hot. Repeat with the remaining dough balls.
💡 Chef's Tips
Always use boiling hot water to mix the dough; cold water will result in a brittle bhakri that breaks easily. The secret to a soft bhakri is intense kneading—if the dough is cracking at the edges while patting, it needs more kneading with a few drops of warm water. If you find hand-patting difficult, you can roll the dough between two sheets of parchment paper or plastic wrap, though the texture will be slightly different. Store cooked bhakris in an insulated container lined with a cotton cloth to keep them soft for several hours. If using Bajra (Pearl Millet) instead of Jowar, follow the same process but ensure the flour is very fresh as it can turn bitter over time.
🍽️ Serving Suggestions
Serve hot with 'Pithla' (a thick, savory chickpea flour porridge) for a classic Maharashtrian meal. Pair with 'Garlic Thecha' (spicy chili-garlic relish) and a slice of raw onion for a rustic, punchy flavor profile. Accompany with 'Baingan Bharta' (smoky roasted eggplant mash) or a spicy mutton rassa (gravy). For a simple breakfast, enjoy it warm with a dollop of fresh white butter (loni) and a piece of jaggery. Serve alongside a tall glass of chilled, salted buttermilk (taas) to balance the heat of the spices.