Bhakri is a round flat unleavened bread often used in the cuisine of the state of mainly Maharashtra, but also in Gujarat, Goa etc. in India but is also common in western and central India, especially in the states of Rajasthan, Malwa, Goa, and Karnataka. It is coarser than a roti. It can be either soft or hard in texture, similar to Khakhra in respect to hardness. When I want to serve Bhakri with Masala Chai(Indian Tea), I make little crispy but if I wish to serve with Sabji, I make it soft.
From the Bhakri dough, puris can be prepared as well so I usually keep variety of dough in my refrigerator to prepare bhakri or puri quickly.
Being a staple bread, bhakri is served with curd, chutney, baingan bharta, vegetables, and rice. It is made mostly from Wheat flour, jowar flour, bajra flour, nachni (or finger millet) flour, and even rice flour (in the Konkan region). Bhakris are made primarily with hot water, and flour. It has traditionally been the farmer’s food which would be carried to the farm at the crack of dawn and make up for both breakfast and lunch.
In the fields, bhakri even used to serve as a plate, on which chutney or thecha (chutney made of green chillies and peanuts) was served and eaten together. In modern days, bhakhri has been largely replaced by rotis and phulkas but still enjoys its own following. Typically bhakri is accompanied by pitla (a stew of gram flour) but it may also be served with curry, garlic chutney, thecha (a thick paste of green or red chilies), preparations of green leafy vegetables and raw onion. In some parts of north Karnataka it is served with stuffed brinjal curry.
To prepare Bhakri, The wheat/jowar flour is taken, mixed with small amount of salt in a bowl and knead into a smooth stiff dough, using enough hot water. The roti is spread using the palm or rolled on rolling board using rolling pin. There are 2 types by which is made. It is either spread in the plate by palm by pressing or it is made thin by holding bhakri in 2 hands which required lot of skill. The tava is heated and the bhakri is cooked applying little water to the upper surface and spread it all over with the help of your fingers. The other side also cooked on tawa Once it is prepared, it is roasted in the direct flame on both the sides.
Since Bhakri is our family staple diet, I prepare variety of Bhakris. E.g. Plain, Masala, with herbs or veggies, and so on. I also love sweet Bhakri made with Jaggery known as Gur Bhakri.
These days, I am trying to cut down on Wheat so I add other flours like oat, quinoa, almond, coconut and some other healthier options like Flax meal.
Below you can watch all my videos of Bhakris made with different flavors.
- 1 1/2 cups whole wheat flour
- 7-8 tablespoons melted ghee or oil can be used
- 4 tablespoons water or milk approx.
- salt to taste optional
- melted ghee to apply on bhakri or oil can be used
- wooden rolling pin and press to roast bhakri
- Mix all the ingredients. Knead to make a stiff dough. (If milk is used, omit salt). Cover it for 10–15 minutes.
- Smear with ghee. Knead to a smooth dough.
Divide the dough into 8 equal portions. Make round balls.
- Roll out each pressed ball into an even, flat, round bhakri.
- Pre-heat a griddle on a medium flame.
- Roast both sides of the bhakri till light brown spots appear.
- Press gently with a wooden press till it turns light golden brown.
- Pinch deep marks on it or make cuts with a knife.
- Remove from the griddle and apply ghee on it.
- Repeat the same for the other bhakris. Serve hot.