Bhakri or bhakhri is a crispy slightly salty almost biscuit like Indian bread which can be eaten with any curry. Bhakhri originates from the state of Maharashtra but has been well adopted by Gujarat and other nearby states. In Gujarat it has now become a traditional bread which is very often eaten at the start of the day for breakfast with masala chai or even for lunch and dinner with a variety of different curry’s. There are different ways of making bhakhri and is dependent on the region of India as well of the taste requirements. There are masala bhakhri, bhakhri roasted in oil, rice flour bhakhri and many others, however, here I have prepared the simplest and very traditional version of bhakhri.
Like phulka rotli, bhakhri requires a minimal number of ingredients. The main ingredient is wheat flour which is very often is coarsely ground and heavier in weight. Many people do use the normal chapatti flour to make bhakhri whereas others mix the two. I have used normal chapatti flour as I have found that using coarsely ground wheat flour can make the bhakhri harder and heavier than using normal chapatti flour. The bhakhri I have made is with normal chapatti flour as I find it gives the bhakhri’s the right texture, weight and biscuit soft crunch when cooked at a low-medium heat.
Bhakhri (Slow Baked Indian Flat bread)
2 – 2 ½ cups or 400g chapatti flour OR 2 cups or 350g coarse wheat flour.
5-6 tablespoons sunflower oil
250ml warm milk
2 teaspoons salt or to taste (optional)
ghee for spreading
- In a large mixing bowl, add 5-6 tablespoons of sunflower oil.
- Add all the flour to the oil
- Add salt (optional)
- Begin by adding half of the milk and mix the flour with the oil and milk well.
- Mix until the dough is well combined.
- The dough should feel firm, in need of slight moisture and when broken is slightly crumbly with a residue of oil on your hands.
- Divide the bhakhri dough in round balls, these should be bigger than a golf ball although it depends on how big and thick you would like to make the bhakhri.
- Take a dough ball on a rolling board (patlo) and roll into a small round shape. Spread some ghee over the surface.
- Sprinkle some flour on top of the ghee.
- Fold this in a round dough ball. Repeat the last three steps 3 times.
- Roll evenly so that the thickness is even across bhakhri. The bhakhri should be thicker than a normal paratha.
- Now using edge of rolling-pin press small pit like grooves into the surface of the bhakhri. This way bhakhri will cook evenly.
- On a skillet or taavdi heated to a low – medium heat, place bhakhri groove side facing down.
- Bake for about 20 seconds and turn to the other side until it starts to become golden brown.
- Use the end of your spatula to press on the bhakhri while cooking. This will allow the bhakhri to cook from the inside and bring up small puffed up areas indicating the bhakhri is cooked from inside.
- Place the bhakri in a serving plate and spread some ghee and using this spoon, press further grooves into the bhakhri to soften the bhakhri. Bhakri is ready.
- Serve bhakri hot with masala chai, bateta nu shak or yogurt.
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