Bhakri is a round flat unleavened bread made out of different flours.
Bhakri originates from the Maharashtra state in India, but can still be found in different places such as Gujarat and Goa. Traditionally, Bhakri was bread consumed mainly by farmers as it kept them full throughout the whole day. Some cooks choose to grind their wheat on millstones before making Bhakri as to pronounce the flavor and texture.
Ingredients
1 cup whole wheat flour
1 cup jowar flour (sorghum)
4 tablespoons ghee
2 teaspoons ajwain (carom seeds), or sesame seeds
1 teaspoon whole black peppercorns, coarsely pounded
1/2 teaspoon turmeric powder (haldi)
1/4 teaspoon dry ginger powder
Salt, to taste
Instructions
To begin making the Bhakri's, in a wide bowl, combine the flours, ghee, cumin seeds, ginger, red chilli powder and salt. Add water a little at a time and knead into very firm dough. Cover and set aside for 15 minutes.
Preheat an iron skillet on medium heat. Divide the dough into 10 equal portions. Roll out each portion into a 4 inch diameter circle. Place the rolled dough on the heated skillet on medium heat.
Cook each rolled portion of the bhakri dough on both sides until golden brown, putting light pressure using a wooden press, so the insides cook evenly.
You will notice brown spots coming on very quickly if your heat is very high. So take care and cook it evenly on medium heat. Optionally, many families cook the Bhakri’s in ghee to make it flakier.
Serve the Bhakri
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