Bajrichi Bhakri
A rustic, gluten-free flatbread from Maharashtra made with pearl millet flour. This wholesome bhakri has a unique, nutty flavor and pairs perfectly with spicy curries, chutneys, and vegetables.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large bowl or parat (wide plate), combine 2 cups of bajra flour and salt.
- c.Gradually pour in about 1 cup of hot water. Mix with a spoon first, as the water is hot.
- d.Once the mixture is cool enough to handle, begin to knead. Add more hot water, a little at a time, until the flour comes together.
- e.Knead the dough for 5-7 minutes using the heel of your palm, pushing and folding. The dough should be soft, smooth, and pliable, with no cracks. This step is crucial for soft bhakris.
- 2
Step 2
- a.Divide and Shape
- b.Divide the dough into 8 equal portions and roll each portion into a smooth ball.
- c.Keep the dough balls covered with a damp cloth to prevent them from drying out.
- 3
Step 3
- a.Pat the Bhakri
- b.Take one dough ball and knead it again for 30 seconds until very smooth. Flatten it slightly.
- c.Sprinkle some dry bajra flour on your work surface. Place the flattened dough on it.
- d.Using your palm and fingers, gently pat the dough in a circular motion. Keep rotating the bhakri as you pat to ensure it spreads evenly.
- e.Continue patting until you have a thin, round disc about 5-6 inches in diameter. Don't worry about perfect circles; a rustic shape is authentic.
- 4
Step 4
- a.Cook the Bhakri on a Tawa
- b.Heat a cast-iron tawa or flat griddle over medium-high heat. The tawa should be hot before you place the bhakri on it.
- c.Carefully lift the patted bhakri and place it on the hot tawa.
- d.After about 30-40 seconds, sprinkle a few drops of water on the top surface and spread it gently with your fingers. This helps keep the bhakri soft.
- e.Cook for another minute until the water evaporates and the base has light brown spots. Flip the bhakri.
- f.Cook the second side for 1-2 minutes until brown spots appear.
- 5
Step 5
- a.Puff and Serve
- b.Using a pair of tongs, carefully lift the bhakri from the tawa and place it directly on a medium-high gas flame. It should puff up like a balloon within seconds.
- c.Flip it quickly to cook for another 5-10 seconds. If you don't have a gas stove, press the bhakri gently on the tawa with a folded kitchen towel to help it puff.
- d.Remove the puffed bhakri from the flame, place it on a plate, and smear with ghee if desired.
- e.Repeat the patting and cooking process for the remaining dough balls. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using hot water is the most important step for a soft, pliable dough that doesn't crack.
- 2Knead the dough very well. The smoother the dough, the easier it will be to pat and the softer the bhakri.
- 3Always knead each individual dough ball for a few seconds just before you start patting it. This makes it more pliable.
- 4If you are a beginner and find patting difficult, you can gently roll the dough between two sheets of parchment paper or a ziplock bag.
- 5Ensure the tawa is properly heated before placing the bhakri on it. A cold tawa will make the bhakri hard.
- 6Bhakris are best enjoyed fresh and hot. They tend to become dry and chewy as they cool down.
Adapt it for your goals.
Flavor Addition
Add 1 tablespoon of white sesame seeds (til) or 1 teaspoon of carom seeds (ajwain) to the flour for extra flavor and a slight crunch.
Vegetable AdditionVegetable Addition
Mix in 2-3 tablespoons of finely chopped fresh fenugreek leaves (methi) or cilantro into the dough for a nutritious and flavorful twist.
Spiced VersionSpiced Version
Add 1/4 teaspoon of turmeric powder and 1/2 teaspoon of red chili powder to the flour for a mildly spiced bhakri.
Why this is on our healthy list.
Naturally Gluten-Free
Bajra is a gluten-free grain, making it an excellent and safe option for individuals with celiac disease or gluten sensitivity.
Rich in Dietary Fiber
The high fiber content in pearl millet aids in digestion, promotes a feeling of fullness to help with weight management, and helps maintain stable blood sugar levels.
Heart-Healthy
Bajra is a good source of magnesium, which is known to help regulate blood pressure and reduce the risk of heart attacks and strokes.
Packed with Minerals
This ancient grain is rich in essential minerals like iron, which prevents anemia, and phosphorus, which is vital for bone health.
Frequently asked questions
Cracking usually happens for two reasons: the dough is too dry, or it hasn't been kneaded enough. Make sure to use enough hot water to form a soft, pliable dough and knead it for at least 5-7 minutes until it's completely smooth.