Bhakri Recipe

Bhakri is a traditional Indian flatbread that is especially popular in the states of Maharashtra, Gujarat, and Karnataka. This hearty and rustic bread is usually made from whole grain millet or sorghum flour, making it a nutritious and wholesome accompaniment to a variety of Indian dishes. Often enjoyed with spicy curries or simple pickle and yogurt, bhakri is a versatile dish that can be adapted to suit your taste preferences. Its origins lie in the farming communities, where it was consumed as a filling meal that provided sustained energy for the day ahead.

Ingredients for Bhakri

• Millet Flour - 2 cups
• Water - approximately 1 cup
• Salt - to taste
• Ghee or Oil for cooking

Preparation Steps

Step 1: Mixing the Dough

Start by placing the millet flour in a large mixing bowl. Gradually add water, little by little, while mixing the flour with your hands. The amount of water needed can vary based on the type of flour you are using, so it's important to add it slowly. Mix until a soft, doughy consistency is achieved. Add a pinch of salt to enhance the flavor.

Step 2: Kneading the Dough

Once the dough comes together, knead it on a clean, flat surface for about 5-7 minutes until it is smooth and pliable. This kneading process is crucial as it helps develop the gluten in the dough, which will ensure that the bhakris are soft and tender. If the dough feels too dry, you can dampen your hands with a bit more water and continue kneading.

Step 3: Resting the Dough

After kneading, cover the dough with a damp cloth and let it rest for about 15 minutes. This resting period helps the dough to relax, making it easier to roll out later.

Cooking Process

Step 4: Shaping the Bhakris

Divide the dough into small, equal-sized balls. Flatten each ball between your palms and dust with a little millet flour to prevent sticking. Using a rolling pin, gently roll each ball out into a circle, about 5-6 inches in diameter. The thickness of the bhakri should be about 1/4 inch.

Step 5: Cooking the Bhakris

Heat a tava or skillet on medium heat. Once hot, place the rolled-out bhakri on the tava. Cook for about 1-2 minutes on one side or until you see bubbles forming on the surface.

Flip the bhakri and cook the other side for another minute. At this point, apply a small amount of ghee or oil to the top surface. Flip again and apply ghee or oil to the other side as well. Press gently with a spatula or cloth, rotating constantly until both sides are golden brown and cooked through. The bhakri should have a few dark spots and be slightly crispy around the edges.

Repeat the process with the remaining dough balls.

Serving Suggestions

Bhakri is best enjoyed fresh off the tava when it's still warm. Serve it with a dollop of homemade butter or ghee, alongside spicy curries, lentil daal, or simply with pickle and yogurt for a comforting meal. You can also pair it with raw onion slices and a green chili for an authentic rustic experience. Set a cooking timer when preparing, to ensure all elements of the meal are ready to be served together.