People always ask 'what is a bhakri?' So here is the wikipedia definition
Bhakri (Marathi: भाकरी bhākrī) is a round flat unleavened bread often used in the cuisine of the state of Maharashtra in India but is also common in western and central India, especially in the states of Rajasthan, Gujarat, Malwan, Goa, and northern Karnataka. It is coarser than a roti or chapati. It can be either soft or hard in texture, compared to a British biscuit with respect to hardness.
It is cooked in Marathi homes on a regular basis, and is much healthier than a wheat chapati. The grains used are jowar, bajri or nachani most commonly. In the coastal areas bhakri is also made from rice flour, especially when eaten with seafood.
The technique to making these is a bit different - we don't roll these out, we pat them out on the rolling board and then they are roasted, One flip on the griddle and second flip on the open flame.
When I moved to Canada I didn't have a stove with an open flame (Oh Canada, when will you grow up). But Indian ingenuity being what it is, people came up with a solution. You will see it in the pictures.
1 cup of jowar flour - sorghum flour (or any flour except wheat) - you can get this in bullk barn
pinch of salt
water
In a plate mix the salt and the flour. Make a well in the flour and add water. Form a loose dough. These flours do not contain gluten, so they don't form a neat dough like wheat.
Place the ball of dough on the rolling board and using the palm of your hand, and dry flour as required pat the dough, to form a roti...
Using a spatula carefully lift this and place top side down on a pre-heated tawa or griddle. Apply water liberally to the top of the bhakri and let cook. When the water evaporates and the edges begin to dry, flip the bhakri - wet side down on the griddle.
Bhakri (Marathi: भाकरी bhākrī) is a round flat unleavened bread often used in the cuisine of the state of Maharashtra in India but is also common in western and central India, especially in the states of Rajasthan, Gujarat, Malwan, Goa, and northern Karnataka. It is coarser than a roti or chapati. It can be either soft or hard in texture, compared to a British biscuit with respect to hardness.
It is cooked in Marathi homes on a regular basis, and is much healthier than a wheat chapati. The grains used are jowar, bajri or nachani most commonly. In the coastal areas bhakri is also made from rice flour, especially when eaten with seafood.
The technique to making these is a bit different - we don't roll these out, we pat them out on the rolling board and then they are roasted, One flip on the griddle and second flip on the open flame.
When I moved to Canada I didn't have a stove with an open flame (Oh Canada, when will you grow up). But Indian ingenuity being what it is, people came up with a solution. You will see it in the pictures.
1 cup of jowar flour - sorghum flour (or any flour except wheat) - you can get this in bullk barn
pinch of salt
water
In a plate mix the salt and the flour. Make a well in the flour and add water. Form a loose dough. These flours do not contain gluten, so they don't form a neat dough like wheat.
Place the ball of dough on the rolling board and using the palm of your hand, and dry flour as required pat the dough, to form a roti...
Let it cook on this side for a couple of minutes, then transfer - with a flip ....to the next burner - or on to the open flame if you have a gas stove. Please use tongs for this step.
Once the bhakri is cooked ...it puffs up...ideally. Remove it from the heat - apply some ghee on it if desired and - its ready to eat.
Best of luck!
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