Masala Bhakri is a kind of flat bread popular in the western states of India (Gujarat, Maharashtra, Rajasthan and Karnataka). Bhakri is a thicker version of roti and is knead with little water and rolled out thicker. These flat breads have a crispy exterior and a soft texture inside.
Flour:
Different regions in India have their unique ways to make this healthy and fibrous bread. Bhakris can be made with coarsely ground wheat flour (Bhakri flour), with rice flour, with Bajra or millet flour, and also with Jowar flour or Sorghum (also known as new Quinoa). Bajra and Jowar are gluten free grains and therefore very healthy. You can find recipe for Jowar Bhakri on my website – https://relishdelish.ca/?s=jowar+bhakri.
Kinds of Bhakri:
There are different types of bhakri, according to the flour used. It can be plain, savoury or sweet, made according to taste and palate. Plain Bhakris are made using just flour, salt, oil and water. Sometimes jaggery or sugar is mixed into the bhakri flour to make sweet bhakri. Or it can also be made savoury by using a blend of spices to the flour.
Here is a Masala Bhakri Recipe that we often make at home.
We usually have this bhakri for dinner and sometimes as a tea- time snack with some Masala Chai (spiced Indian spiced tea) – https://www.youtube.com/watch?v=WKOonY0IEUk
Ingredients
Instructions
- In a large mixing bowl, take whole wheat flour, semolina (if using), all the spices and mix well. Now make a well in the centre and add in the oil or melted ghee.
- Slowly, add in water, a little at a time and knead into a firm dough.
- Cover and leave aside for 10 minutes.
- Now divide the dough into 12 even sized balls. Roll out each of the balls into a thick circles. If not comfortable rolling into rounds, roll out flat and use a round cookie cutter. Using a fork, poke little holes onto the surface of the rolled out bhakris.
- Once all the bhakris are rolled, heat a griddle pan or tawa. Place a rolled bhakri onto the tawa. Let it cook about 20 seconds and then turn and cook for about 30 to 40 seconds. Add a little oil or ghee on the top side, flip it again use a "roti presser" to cook the bhakri evenly on both sides. Once done, remove onto a plate and keep it covered in kitchen rolls of napkins so that the bhakris don't get soggy.
- Proceed making the rest of the bhakris in the same way.