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:
Sending this recipe to the following event:
September 3, 2018 at 9:01 am
I hadn’t heard of this type of flatbread before but they sound delicious!
September 3, 2018 at 11:20 pm
Thanks Corina, it is quite famous in India, not something you’d find in the restaurants but will definitely find it in many Gujarati homes.
September 3, 2018 at 7:05 pm
That’s a fabulous bhakri! It looks so beautiful…wish I could grab some right away!!
September 3, 2018 at 11:11 pm
September 3, 2018 at 7:30 pm
Bhakri looks quite rustic. Its amazing to see how the same ingredient, the same course but the texture of various flatbreads varies so much
September 3, 2018 at 11:10 pm
Thank you.Yes it does Ritu, I also make another version of bhakri and its so different.
September 3, 2018 at 9:23 pm
Bhakri looks absolutely prefect to enjoy with pickles and hot spicy chutneys. Its been a long i prepared bhakri at home. Tempting me.
September 3, 2018 at 11:09 pm
Thanks Priya.. after this flatbread theme is over you probably can make it.
September 4, 2018 at 2:39 am
Wow! this looks so tempting. The texture looks as if you have used some gluten free flour. Fantastic.
September 5, 2018 at 2:53 pm
Thanks Harini and no gluten free flour used. The hard dough makes the bhakri biscuit like.
September 4, 2018 at 5:44 am
The procedure of the dough is so much like the pastry dough we make for flaky pastries. Our Indian version looks so good and I love the idea of serving it with sugar and milk. Will try this for my daughter sometime.
September 5, 2018 at 2:52 pm
Yes it is Gayathri and am sure your daughter will love it. My adult kids too love it till today.
September 4, 2018 at 7:38 am
That is some beautiful and rustic looking Bhakri! Absolutely love your clicks. We get coarse wheat flour here. I should give it a try soon!
September 5, 2018 at 2:50 pm
Thanks Sandhya and yes do try it.
September 4, 2018 at 8:15 am
Wow ! Perfectly cooked baakhris . I love the texture of these even though you haven’t used coarse flour , they look perfect biscuit bakhris , I don’t mind some right from the stove top !
September 4, 2018 at 9:39 pm
Thanks Vaishali, here in Kenya we use normal wheat flour as its difficult to get the coarse one.
September 5, 2018 at 7:05 pm
Bhakhri came out really well, color of these bhakhris looks fabulous. I started making bhakhris after moving to pune. My maid taught me how to make. Beautiful clicks must say.
September 6, 2018 at 8:42 am
Thank you Bhawana, here in Kenya our wheat flour is not white like in India, when cooked it turns a brownish red colour. A sign that the flour is refined completely.
September 6, 2018 at 9:33 am
We make bakris with all flours and it tastes so good…yours has turned out great!
September 6, 2018 at 3:50 pm
Thanks Srivalli, I mostly make it with may multigrain flour but for the asli recipe decided to use only wheat flour.
September 6, 2018 at 12:17 pm
Such a beautiful and rustic looking flatbread! Perfectly done Mayuri.I have never made bhakri but all these recipes are making me want to try it.
September 6, 2018 at 3:46 pm
Thanks Padmajha. Its tasty and a versatile flatbread.
September 6, 2018 at 2:26 pm
Bhakri looks so tasty and healthy too.. love the crispiness of bajra flour with any gravy.
September 6, 2018 at 3:43 pm
Preeti please read the recipe well, this bhakri is made using wheat flour and not bajra flour.
Renu Agrawal Dongre
September 6, 2018 at 7:53 pm
I think this is one of the famous food with Gujratis…I have one friend and who use to say most of the time made Bhakri, I once asked her what is Bhakri exactly as I was comparing it with rice and jowar bhakri of Maharashtra. What she described is what you have made. Love the soft though crunchy Bhakri and awesome presentation.
September 7, 2018 at 9:11 am
Thanks Renu, yes bhakri is a staple in most Gujarati homes, don’t know about the younger lot.
September 10, 2018 at 6:24 am
I have never made wheat flour bhakri.. looks nice and healthy.
September 10, 2018 at 9:15 pm
Thanks Shobha, its a regular flatbread at my home.
September 11, 2018 at 10:59 am
Thanks for sharing this recipe. I always thought that Bhakri is made using bajra aata or a coarse flour & on a special kind of tava. Your Bhakri recipe with wheat flour/aata with milk & ghee will surely give it a unique twist of flavours like a cookie made without a oven. Looks tempting. Will try it out.
September 11, 2018 at 7:13 pm
Thank you so much.
September 11, 2018 at 2:15 pm
I love bhakhri and try and make them once a month. It used to be time consuming getting them crispy but now I use a tortilla maker and they turn out crispy without having to keep pressing on the tawa. The kids like putting baked means on them. I love them with potato curry and khichedi. Would go well with chundo and chai too!!
September 11, 2018 at 7:10 pm
Thanks Mina, I should invest in a tortilla maker.Having with baked beans sounds good.