Rice Bhakri
A soft, unleavened flatbread from Maharashtra, made simply with rice flour and hot water. Naturally gluten-free, this rustic bread, known as 'Tandlachi Bhakri', is the perfect accompaniment to spicy curries and vegetable dishes.
For 4 servings
7 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the 'Ukad' (Dough Starter)
- b.In a wide pan, bring 2.5 cups of water to a rolling boil over medium-high heat.
- c.Add the salt and optional oil and give it a quick stir.
- 2
Step 2
- a.Form the Initial Dough
- b.Reduce the heat to the lowest setting. Add the 2 cups of rice flour all at once.
- c.Using a wooden spoon or spatula, mix quickly and vigorously until the flour absorbs all the water and forms a crumbly mass.
- d.Turn off the heat, cover the pan with a lid, and let the dough steam for 5-7 minutes. This step is crucial for softening the flour.
- 3
Step 3
- a.Knead the Dough
- b.Transfer the hot dough mixture to a large plate (parat) or a clean countertop.
- c.Once it's cool enough to handle but still very warm, dip your hands in a bowl of cool water to prevent sticking and burning.
- d.Knead the dough for 5-6 minutes using the heel of your palm, pressing and folding until it becomes completely smooth, soft, and pliable without any cracks.
- 4
Step 4
- a.Shape the Bhakris
- b.Divide the smooth dough into 8 equal-sized portions.
- c.Take one portion and roll it between your palms to form a smooth, crack-free ball.
- d.Flatten it slightly and dust it generously on both sides with the extra rice flour for dusting.
- 5
Step 5
- a.Pat or Roll the Bhakri
- b.Place the dusted ball on a flat surface. Using your fingers and palm, gently pat and rotate the dough to form a thin, even circle about 5-6 inches in diameter.
- c.Alternatively, you can use a rolling pin very gently. Keep dusting with flour as needed to prevent sticking.
- 6
Step 6
- a.Cook and Puff the Bhakri
- b.Heat a cast-iron tawa or a non-stick griddle over medium-high heat. Carefully lift and place the bhakri on the hot tawa.
- c.Cook the first side for about 45-60 seconds, until the top looks slightly dry.
- d.Flip the bhakri. Cook the second side for 1 to 1.5 minutes, until light brown spots appear.
- e.Flip it one last time. Using a folded clean kitchen towel or a flat spatula, gently press down on the bhakri, especially around the edges, to encourage it to puff up completely.
- f.Once puffed and cooked through, remove it from the tawa.
- 7
Step 7
- a.Serve
- b.Place the cooked bhakri in a casserole dish lined with a cloth to keep it soft and warm.
- c.Repeat the patting and cooking process for the remaining dough balls.
- d.Serve hot with curry, chutney, or vegetables.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using boiling water is crucial for a soft dough; this process, called 'ukad kadhne', gelatinizes the rice flour.
- 2Knead the dough while it is still hot/warm. This is the key to getting a smooth, pliable dough that won't break while patting.
- 3If the dough feels too dry while kneading, sprinkle a little hot water. If it's too sticky, add a little dry rice flour.
- 4For a perfectly puffed bhakri, ensure the tawa is well-heated and the heat is consistent throughout cooking.
- 5Store cooked bhakris wrapped in a clean kitchen towel inside a casserole dish to keep them soft and warm.
- 6For beginners, patting the bhakri inside a large plate (parat) can help maintain a round shape.
Adapt it for your goals.
Spiced Bhakri
Add 1/2 tsp of cumin seeds (jeera) or carom seeds (ajwain) to the boiling water for a fragrant twist.
Herbed BhakriHerbed Bhakri
Mix in 2 tablespoons of finely chopped coriander, mint, or dill leaves into the dough for added flavor and nutrition.
Flour BlendFlour Blend
For a different texture and flavor, you can make bhakri with jowar (sorghum) flour or bajra (pearl millet) flour, following a similar process.
Why this is on our healthy list.
Gluten-Free Staple
An excellent bread alternative for individuals with celiac disease or gluten intolerance, allowing them to enjoy a traditional flatbread without digestive discomfort.
Easy to Digest
Rice flour is known to be light on the digestive system, making Rice Bhakri a suitable food for people of all ages, including those with sensitive stomachs.
Provides Sustained Energy
As a good source of complex carbohydrates, it offers a steady release of energy, keeping you full and energized for longer periods compared to simple carbs.
Low in Fat and Sodium
Prepared with minimal oil (optional) and a small amount of salt, it's a heart-healthy option that fits well into a low-fat and low-sodium diet.
Frequently asked questions
This usually happens for two reasons: the dough was not kneaded well enough, or it cooled down too much before kneading. Kneading the dough while it's still hot is essential to develop elasticity and create a smooth, pliable texture.