Tandalachi Bhakri
A soft, unleavened flatbread from Maharashtra made with rice flour. This rustic, gluten-free bhakri is traditionally patted by hand and cooked on a tawa, pairing perfectly with spicy curries.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Boil the Water
- b.In a saucepan, bring 1.5 cups of water to a vigorous, rolling boil. This is a critical step for a soft dough.
- c.Once boiling, add the salt and stir to dissolve completely. Keep the water at a boil.
- 2
Step 2
- a.Prepare the Dough (Ukad)
- b.Place 2 cups of rice flour in a large, heatproof bowl or 'parat'.
- c.Carefully and quickly pour the boiling salted water all over the flour.
- d.Using a wooden spoon or spatula, mix vigorously until the flour absorbs the water and forms a crumbly, shaggy mass. Ensure there are no large dry patches.
- e.Cover the bowl with a lid and let it rest for 5-7 minutes. This process, called 'ukad', steams the flour, making it pliable.
- 3
Step 3
- a.Knead the Dough
- b.Once the dough is cool enough to handle but still quite warm, transfer it to a clean work surface or keep it in the 'parat'.
- c.Begin kneading using the heel of your palm. Press, push, and fold the dough for a solid 5-8 minutes.
- d.The dough will transform from crumbly to a completely smooth, soft, and crack-free ball. If it feels too dry, dip your fingers in a little warm water and continue kneading.
- e.A well-kneaded dough is the secret to a perfect bhakri.
- 4
Step 4
- a.Shape the Bhakris
- b.Divide the smooth dough into 8 equal portions and roll them into seamless balls.
- c.Sprinkle a generous amount of dry rice flour on your work surface.
- d.Take one dough ball, flatten it gently into a thick disc, and coat it lightly in the dry flour.
- e.Using your palm and fingertips, start patting the dough in a circular motion. Rotate the disc as you pat to ensure it expands evenly into a round, thin circle of about 6-7 inches in diameter.
- 5
Step 5
- a.Cook the Bhakri
- b.Heat a cast-iron tawa or a flat griddle over medium-high heat. It should be hot but not smoking.
- c.Carefully lift the patted bhakri and place it on the hot tawa, floured side up.
- d.Immediately, sprinkle a little water over the top surface and spread it evenly with your fingers. This helps create steam and keeps the bhakri soft.
- e.Cook for about 1 minute, or until the water evaporates and the top looks dry.
- f.Flip the bhakri. Cook the second side for 1-2 minutes until light brown spots appear.
- g.Flip it one last time. Using a folded kitchen towel or a spatula, gently press the edges of the bhakri. This encourages it to puff up like a balloon.
- h.Alternatively, use tongs to hold the bhakri directly over a medium flame for a few seconds until it puffs up completely.
- 6
Step 6
- a.Serve Hot
- b.Remove the cooked bhakri from the heat and place it in a cloth-lined container to keep it soft.
- c.Optionally, smear a little ghee on top while it's hot.
- d.Repeat the patting and cooking process for the remaining dough balls.
- e.Serve immediately with Pithla, Zunka, Baingan Bharta, or any spicy curry.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The water must be at a rolling boil when added to the flour. Lukewarm water will result in a hard, difficult-to-pat dough.
- 2Knead the dough while it is still warm to achieve a smooth, elastic texture. This is the most important step to prevent cracks.
- 3If you are a beginner, you can place the dough ball between two sheets of parchment paper and use a rolling pin to gently roll it out.
- 4The tawa should be adequately hot before you place the bhakri on it. A cold tawa will make the bhakri hard and dry.
- 5Don't skip the step of applying water to the top of the bhakri on the tawa; it's essential for a soft texture.
- 6Store leftover bhakris wrapped in a clean kitchen towel inside an airtight container. They stay soft for a day.
Adapt it for your goals.
Flour Variation
Replace rice flour with jowar (sorghum) or bajra (pearl millet) flour to make Jwarichi Bhakri or Bajrichi Bhakri, following the same process.
Spiced VersionSpiced Version
Add 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, and 1 tablespoon of finely chopped cilantro to the flour before adding hot water for a Masala Bhakri.
Vegetable InfusedVegetable Infused
Mix in 1/4 cup of finely grated carrot or beetroot into the dough for added nutrition and color.
Why this is on our healthy list.
Naturally Gluten-Free
Made entirely from rice flour, this flatbread is an excellent choice for individuals with celiac disease or gluten intolerance, offering a safe and delicious bread alternative.
Easy to Digest
Rice flour is known to be light on the digestive system. Tandalachi Bhakri is a comforting food that provides energy without feeling heavy, making it suitable for all ages.
Provides Sustained Energy
As a good source of complex carbohydrates, it releases energy slowly, helping to maintain stable blood sugar levels and keeping you feeling full and energized for longer.
Low in Fat and Sodium
This simple flatbread is inherently low in fat and sodium, making it a heart-healthy option, especially when prepared without excessive ghee or salt.
Frequently asked questions
Cracking usually happens for two reasons: the water was not boiling hot when added to the flour, or the dough was not kneaded well enough while it was still warm. Ensure you knead for at least 5-7 minutes until the dough is perfectly smooth and pliable.