Gujarati Style Bhakri Recipe-A Multigrain Flat Bread

A delicious flatbread that is made from a combination of flours. Bhakri's are prepared differently in every Gujarati home. It has varied textures, thickness and most often a made from a mixture of flours. You can serve it simply with pickles or dal of your choice.

Archana Doshi
Gujarati Style Bhakri Recipe-A Multigrain Flat Bread
1062 ratings.

Bhakri recipe is a delicious flatbread that is made from a combination of flours. Bhakri's are prepared differently in every Gujarati home. It has varied textures, thickness and most often a made from a mixture of flours. Almost every Gujarati and Marathi home makes them with either wheat flour or jowar flour or both. Bhakri has a crispy outer layer and soft inside.

Bhakri can be had plain with pickles and Masala Cha. You can also serve the Bhakri for dinner or packed lunch with yogurt and Lauki Channa Dal, which is a family favorite.

Here are more similar recipes for you to try : 

  1. Rice Flour Bhakri Recipe (Maharashtrian Tandalachi Bhakri)
  2. Onion Rava Bhakri Recipe (Goan Kanyachi Bhakri)
  3. Bajri-Til Bhakri Recipe (Sesame Crusted Bajra Flatbread Recipe)
  4. Jolada Roti Recipe (Jowar Bhakri)

Course: North Indian Breakfast
Diet: Diabetic Friendly
Equipments Used: Roti Tawa
Prep in

20 M

Cooks in

30 M

Total in

50 M

Makes:

4 Servings

Ingredients

  • 1 cup Whole Wheat Flour
  • 1 cup Jowar Flour (Sorghum)
  • 4 tablespoons Ghee
  • 2 teaspoons Ajwain (Carom seeds) , or sesame seeds
  • 1 teaspoon Whole Black Peppercorns , coarsely pounded
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1/4 teaspoon Dry ginger powder
  • Salt , to taste

How to make Gujarati Style Bhakri Recipe-A Multigrain Flat Bread

  1. To begin making the Bhakri's, in a wide bowl, combine the flours, ghee, cumin seeds, ginger, red chilli powder and salt. Add water a little at a time and knead into very firm dough. Cover and set aside for 15 minutes.

  2. Preheat an iron skillet on medium heat. Divide the dough into 10 equal portions. Roll out each portion into a 4 inch diameter circle. Place the rolled dough on the heated skillet on medium heat.

  3. Cook each rolled portion of the bhakri dough on both sides until golden brown, putting light pressure using a wooden press, so the insides cook evenly.

  4. You will notice brown spots coming on very quickly if you your heat is very high. So take care and cook it evenly on medium heat. Optionally, many families cook the Bhakri’s in ghee to make it flakier.

  5. Bhakri also travels well, so if you have a long distance journey this would be an ideal bread to dip into your Masala Chai

  6. Serve the Bhakri along with Lauki Channa Dal and a bowl of yogurt for dinner or a packed lunch.

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Last Modified On Friday, 06 July 2018 16:48
     
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