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Jwarichi Bhakri

srividya76's picture
Bhakri is a round flat unleavened bread often used in the cuisine of western and central India, especially in the states of Gujarat, Maharashtra and northern Karnataka. Making bhakri is an art and needs lot of practice and patience to attain perfection.
Ingredients
  Jowar flour 1 Cup (16 tbs) (The flour should not be very fine but a bit coarse)
  Luke warm water 100 Milliliter
Directions

Take a cup of flour and add warm water to it
Knead well to soft and pliable dough.
To test the softness, press the dough gently with a finger. This should leave an impression on the dough. [If it leaves a hole, then dough is too soft]
If the dough is not kneaded well, the bhakris will develop cracks at corners.
Divide this dough in 2-3 parts. Heat the tava. Apply little water to both palms and put a part of dough in between palms and shape well to a ball and then flatten it. Now spread dry flour in a large flat plate (normally a vessel called “parat” is used for this process) and put the falttened dough onto it. Apply flour on one palm and using this palm, gently press the dough to flatten it . While flattening the dough, move it in circular pattern to ensure that bhakri does not stick to the plate
When the bhakri is flattened and ready, flip and lift it on both palms and place the bahkri on tawa [The side that was flattened should be baked first].
Now lower the heat and take some water in hand. Apply water over the full surface of upper side of bhakri.
Now raise the heat to normal. When this water starts drying, flip the bhakri to cook the other side
When the bhakri starts becoming brownish on the other side, remove from tawa from gas and directly put the bhakri on gas.
If lucky, the bhakri will puff well. On gas, cook both sides till they get darker brown.
Take off the heat and place tawa back on the gas. If the sides of bhakris seem uncooked, cook the sides on tawa. Serve hot with side dish as Lasun chutney,Green Chillies, and Fresh Onion slices.

Kindly note :- Knead the flour in batches for 2-3 bhakris, not all the flour at one time.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
Indian
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
2
Story
Like breads around the world, bhakri is a staple. It is made mostly from jowar flour, bajra flour, nachni flour and even rice flour (in the Konkan region). Bhakri are made primarily with oil, water, and flour. Bhakri 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, in which chatani (chutney) or thecha was served and eaten together. In modern days however, bhakri has been replaced by rotis and phulkas but still enjoys its own fan-following. Typically bhakri is accompanied by various curries, Garlic chutney, thecha (a thick paste of really hot green or red chilies), preparations of green leafy vegetables and raw onion. Bhakri has its own advantages from dietary point of view. Being made from cereals, it is high in protein and fibre but at the same time very easy to digest. It is made of comparatively coarse flour and hence more nutritious than the fine flour.
Subtitle: 
Jowar Flour Unleavened Bread

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2 Comments

Pramila Khambatta's picture
The Bhakri started cracking I just could not make it Please help
Anonymous's picture
There could be various reasons for this. Firstly, was the dough kneaded well using enough water? Soft and pliable dough is ideal for the bhakris to roll perfectly. Also try using a little water while rolling the bhakris so that the cracks can be sealed. Donot keep the dough open for too long after kneading as there is moisture loss.