Bhakri is a round flat unleavened bread made of wheat, jowar, bajra or rice flour. It’s a staple food of Maharashtra and Gujarat. Tastes great with Pitla and raw onions.
|Preparation Time:||30 minutes|
|Jowar Flour||1 cup|
- Boil half a cup of water. Turn off the heat.
- Add this water to the flour and salt in a big bowl and mix it with a spoon.
- Rub the dough with the back of a small bowl because it’s hot to rub directly by hand.
- Once it’s cold enough to handle, knead it with your fingers. Adjust the water or the flour to make a soft pliable dough, which is not sticky.
- Divide it into 4 parts and make 4 balls.
- Roll a ball into a 4-5 inch roti on a plastic sheet using some dry flour.
- Heat a griddle or a frying pan. Gently lift the plastic sheet and flip the roti on your hand and then place it on the griddle. Smear some water on top of the roti. It’s very important to smear water on the roti otherwise it will become too dry.
- Flip the roti in 2-3 minutes or when you see small bubbles forming in the roti. Cook the other side. Dust off excess dry flour from the roti.
- Place a toaster grill on top of the gas flame and cook the roti directly on the grill. If rolled properly, it will puff up a little.
- Once it is slightly brown on both sides, smear a little ghee on it and serve it hot with Pitla and raw onion.
- You can use other types of flour to make Bhakri like Bajra or Rice. For Rice Bhakri, you need to soak rice for 2-3 days. Keep changing the water every day. Then dry it in the sun. Once it’s completely dry, grind it and then make Bhakri.
- I use plastic sheet to roll the roti because then it’s easy to lift it and it does not break.
- Jowar is also known as Sorghum: http://en.wikipedia.org/wiki/Sorghum