|
Friday, 02 July 2010 08:31 |
|
A common man's staple in maharashtra and gujarat, is made from jowar flour or wheat flour. The texture is a crisp yet soft bread, layery and absolutely delicious that can be had plain with pickles and yogurt or with a favorite in our family, Dhoodi Channa dal.
Makes: 12- 14 bhakri's
Ingredients
2 cups whole wheat flour
4 tablespoons ghee
2 teaspoons sesame seeds or ajwain seeds or cumin seeds
salt to taste
Method
In a wide bowl, combine the flour, ghee, cumin seeds and salt and mix well. Add water a little at a time and knead into a firm dough. Keep aside for 15 to 20 minutes.
Divide the dough into 12 to 14 equal portions. Roll out each portion into a 100 mm diameter circle.
Heat a griddle and and roast each round on both side until golden brown, putting light pressure on the bhakri, so the insides cook evenly. Serve hot plain with pickle and yogurt or with any vegetable of your choice.
|
