Gujarati Bhakhri
A rustic and crispy whole wheat flatbread from Gujarat. This thick, unleavened bread is slow-cooked to perfection, making it a wonderful companion to curries, pickles, or simply a hot cup of tea.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the coarse whole wheat flour and salt.
- c.Add 3 tablespoons of ghee to the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This process, called 'moyen', is key to a crispy bhakhri.
- d.Gradually add warm water, a little at a time, and begin to knead. Form a very stiff and firm dough. It should be significantly harder than chapati dough.
- 2
Step 2
- a.Knead and Rest the Dough
- b.Knead the stiff dough for 3-4 minutes until it is firm but smooth.
- c.Cover the dough with a damp cloth or a lid and let it rest for at least 20 minutes. This allows the flour to hydrate properly.
- 3
Step 3
- a.Shape the Bhakhris
- b.After resting, knead the dough again for one minute.
- c.Divide the dough into 8 equal-sized portions and roll them into smooth balls.
- d.Take one ball and, using a rolling pin, roll it into a thick circle about 4-5 inches in diameter and approximately 1/4 inch thick. It should not be thin like a roti.
- 4
Step 4
- a.Cook the Bhakhris
- b.Heat a tawa (griddle) over low to medium heat. A heavy-bottomed tawa works best.
- c.Place a rolled bhakhri on the hot tawa. Cook for about 1-2 minutes until small, light brown spots appear on the underside.
- d.Flip the bhakhri and cook the other side for another 1-2 minutes.
- e.Flip it again. Now, using a folded kitchen towel or a flat spatula, gently press down on the bhakhri, especially around the edges, while rotating it. Cook for 2-3 minutes, flipping occasionally, until both sides are golden brown, evenly cooked, and crisp.
- f.Repeat the process for all remaining dough balls.
- 5
Step 5
- a.Serve
- b.Remove the cooked bhakhri from the tawa and generously spread the remaining ghee on top while it's hot.
- c.Serve immediately with Gujarati dal, vegetable curries, pickles, or a hot cup of masala chai.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The stiffness of the dough is the most critical factor for a crispy bhakhri. If the dough is soft, it will result in a soft, thick roti.
- 2Always cook bhakhri on low to medium heat. High heat will cook the outside too quickly, leaving the inside raw and preventing it from becoming crisp.
- 3For extra crispiness, you can add 1 tablespoon of semolina (rava/suji) or chickpea flour (besan) to the dough.
- 4Pressing the bhakhri with a cloth during the final stage of cooking ensures it cooks evenly and becomes perfectly crisp.
- 5Bhakhri is an excellent travel food as it stays fresh for several days when stored in an airtight container at room temperature.
Adapt it for your goals.
Masala Bhakhri
Add 1/2 tsp turmeric powder, 1 tsp red chili powder, 1/2 tsp ajwain (carom seeds), and 1 tsp sesame seeds to the flour before kneading for a spiced version.
Methi BhakhriMethi Bhakhri
Mix in 1/2 cup of finely chopped fresh fenugreek leaves (methi) and 1 tbsp of besan (gram flour) into the dough for a fragrant and flavorful variation.
Jowar BhakhriJowar Bhakhri
Replace half of the whole wheat flour with sorghum flour (jowar atta) for a gluten-friendlier and nuttier-tasting bhakhri. You may need to use hot water to bind the dough.
Why this is on our healthy list.
Rich in Dietary Fiber
Made from whole wheat flour, bhakhri is an excellent source of dietary fiber, which aids in digestion, promotes bowel regularity, and helps in maintaining a healthy weight by keeping you full for longer.
Provides Sustained Energy
As a complex carbohydrate, bhakhri provides a slow and steady release of energy, preventing sudden spikes in blood sugar levels and keeping you energized throughout the day.
Source of Healthy Fats
The use of ghee provides healthy saturated fats and fat-soluble vitamins like A, E, and D. Ghee also contains butyric acid, which is beneficial for gut health and has anti-inflammatory properties.
Frequently asked questions
The most common reason is that the dough was too soft. Bhakhri requires a very stiff, hard dough. Also, ensure you are cooking it on low to medium heat for a longer duration to draw out the moisture and make it crisp.