Bhakri (millet flour flatbread)

Bhakri is a thick, flat flatbread, kneaded by hand and then dry-cooked on a hot griddle. Very common in Maharashtra and Gujarat, it is eaten warm with pulses, curried vegetables or yoghurt.

30 min
4 servings
Medium
Budget-friendly
🇮🇳 India

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Ingredients

250 g Millet flour (bajra) or sorghum flour (jowar)
1 tsp Salt
200 ml Lukewarm water (about)
2 tbsp Oil

Spices & seasoning

Cumin seeds (optional)

Optional extras

1 tsp Sesame seeds

On the side

Dahi or curried vegetables

Nutrition facts

277 kcal per serving

Protein: 8.5 g
Carbohydrates: 42.3 g
of which sugars: 0.9 g
Fat: 7.4 g
Fiber: 2.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

In a large bowl, mix the flour and salt.
Pour in the lukewarm water little by little, kneading until you have a soft dough that no longer sticks to your fingers.
Add the oil and knead for another minute, then leave the dough to rest for 10 minutes covered with a tea towel.
Divide the dough into 8 equal balls and flatten them between your palms, patting them into discs about 1 cm thick.
Heat a non-stick frying pan over medium-high heat, without any fat.
Place a flatbread in the pan and cook for 2 minutes until it is spotted with brown, then turn it over.
Finish cooking by placing it directly over a low flame for a few seconds to make it puff up, then keep it warm wrapped in a tea towel.