Bhakri

🛒 Ingredients

• Jowar Flour (Sorghum Flour) 60 g · 203 kcal
• Water, warm 45 g · 0 kcal
• Vegetable Oil 5 g · 45 kcal

👨‍🍳 Instructions

1. In a mixing bowl, combine the jowar flour and salt. Mix well to ensure the salt is evenly distributed.
2. Add the vegetable oil to the flour mixture and rub it in with your fingertips until the mixture resembles coarse crumbs.
3. Gradually add warm water, a little at a time, and knead until a stiff, smooth dough forms. Ensure the dough is firm but pliable.
4. Divide the dough into equal portions (for one bhakri). Roll each portion into a smooth ball.
5. Lightly dust your rolling surface and rolling pin with dry flour. Roll each ball into a thick disc, about 5-6 inches in diameter, ensuring it is thicker than a chapati.
6. Heat a tawa (griddle) over medium-high heat. Once hot, gently place the rolled bhakri onto the tawa.
7. Cook for about 1-2 minutes until small bubbles appear on the surface, then flip the bhakri. Cook the other side for 1-2 minutes.
8. Press the edges gently with a clean cloth or spatula to ensure even cooking and puffing. Remove from tawa when both sides are golden brown with darker spots.
9. Serve the Bhakri hot with your favorite Indian curries, vegetables, or chutneys. It is best enjoyed fresh.