EVENT: MEGA BLOGGING MARATHON#92
THEME: A-Z FLATBREADS AND MORE – INDIAN FLATBREADS
What is Mega Blogging Marathon?
Well, its a group of bloggers who get together to post a dish for 26 days according to the chosen theme. For more details check out the initiator Srivalli’s page here. For this theme we had a choice of 3:
1. A-Z Indian Flatbreads that are not made using batter e.g. like dosas
2. A-Z Indian Flatbreads using batters
3. A-Z International Flatbreads.
I decided to opt for option number 1. India has such a huge variety of flatbreads to offer that are made on the stove top, in the tandoor, in the oven, under the grill or fried. Its going to be a challenge to look for flatbreads beginning with all the letters of the alphabet as for this group cannot use batter based flatbreads. However, am up for this challenge.
Today’s Indian Flatbread is B for Bhakri which is famous in the state of Gujarat. Its usually made using coarse wheat flour but since I don’t get that here, I usually make it using normal wheat flour or atta. To get a biscuit like texture, its important to add the right amount of ghee or oil. The charming bit about this Bhakri is that it tastes equally good the next day without warming it up. Its a versatile flatbread as it can be crumbled up into coarse breadlike crumbs, added to milk with a bit of sugar and it makes a nutritious meal for kids and elders. My kids use to love having Bhakri with milk for dinner when they were toddlers. Ideal for elders who have a chewing problem, it use to be my grandmother’s dinner.
Every household will have their method of making bhakri. Some make it with less ghee or oil, some make it thin some like it thick. The following recipe is the way my family likes it, crispy and biscuit like. It can be served with any sabji (curry) or served for breakfast with some pickle and masala tea.
1½ cup wheat flour
½ cup warm milk
4 tbsp ghee
¼ tsp salt
extra ghee for smearing
- Mix flour and salt in a big bowl.
- Add ghee and rub it into the flour.
- Add milk and make a stiff dough.
- Cover the dough with a damp cloth or cling film and let it rest for at least 30 minutes.
- Heat a tawa/pan/clay tava over medium heat.
- Divide the dough into 6 parts.
- Roll them into a ball and press gently between your palms.
- Take one part and roll it into a circle about 5″ in diameter using a rolling pin.
- Put the rolled dough onto the hot tawa.
- Let it roast for 1-2 minutes and flip it over using a spatula.
- Let that side roast for 1-2 minutes.
- Take a clean cloth or a bhakri press or a potato masher and press the edges of the bhakri gently.
- Flip it over and repeat. Continue, till the bhakri becomes brown golden in colour and it becomes crispy.
- Remove from the tawa.
- Smear with ghee and serve it hot with your favorite curry or pickle.
- If the edges crack too much when you roll the bhakri then you may need to add some more milk.
- Its always best to cook bhakri over medium to low heat.
- If the dough becomes too soft than the bhakris will not become crispy like biscuit.
- Use coarse wheat flour if its available.
A little request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email firstname.lastname@example.org
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962
You may want to check out what flatbread I’ve made so far for this event:
A for Akki Roti
Check out what other Blogging Marathoners have made: