Jowar Bhakri
Jowar bhakri is a thick, rustic flatbread made from jowar (sorghum) flour, a daily staple in Maharashtrian households. Unlike wheat rotis, bhakris are patted by hand without a rolling pin. They are best enjoyed hot off the tawa with a generous smear of butter, along with thecha (green chili chutney) and bharli vangi (stuffed eggplant).
Prep Time
10 min
Cook Time
15 min
Servings
4
Difficulty
easy
Ingredients
- Jowar (sorghum) flour — 2 cups (240 g)
- Warm water — 3/4 to 1 cup
- Salt — 1/2 teaspoon
- Ghee or oil — 2 tablespoons (for serving)
Instructions
- 1
Mix the jowar flour and salt in a large bowl. Add warm water little by little, mixing with your hands to form a soft, pliable dough. The dough should not be sticky or too dry.
- 2
Divide the dough into 4 equal portions and roll each into a ball.
- 3
Take a ball of dough and place it on a lightly floured surface or a banana leaf. Flatten it with your palms, then pat it gently into a round disc about 6-7 inches in diameter and 1/4 inch thick. Keep rotating and patting, dipping your palms in water occasionally.
- 4
Heat a flat tawa over medium-high heat until very hot. Carefully transfer the bhakri onto the tawa.
- 5
Cook for 2-3 minutes on the first side until light brown spots appear. Gently flip using a flat spatula.
- 6
Cook the second side for 2-3 minutes. Then place the bhakri directly over an open flame for a few seconds on each side until it puffs slightly and gets charred spots.
- 7
Apply ghee or oil on top and serve immediately. Repeat with the remaining dough balls.
Tips
- •Jowar flour has no gluten, so the dough can crack easily. Use warm water and work the dough gently. If it cracks, wet your fingers and smooth the cracks.
- •Traditional bhakri is patted by hand, not rolled. This takes practice. Beginners can flatten between two sheets of parchment paper.
- •Bhakris taste best when eaten fresh. They can be stored wrapped in a cloth for a few hours but will become firmer.