Jowar Bhakri

Bhakri is an unleavened Indian flatbread. Jowar is Sorghum in English. Jowar bhakri is a staple food of Maharashtra. Zunka bhakri or Pithla bhakri are famous combos.

Jowar bhakri is prepared by mixing jowar flour with lukewarm water and salt. The success of bhakri is dependent on two things, quality of jowar and kneading. Dough should be kneaded at for at least 2 to 3 min. More the kneading, better is the bhakri. The dough is flattened with the help of palms and given circular shape. It is then roasted on a tava and later on direct flame.

When I made the bhakri for the first time before marriage, it didn’t turn out good. In fact, it would break while pressing itself. I made so many attempts, but no success. Finally, I gave up and decided not to make it again. Recently, I asked my maid whether she knew to make jowar bhakri and I learnt the art of making bhakri from her. Now, I make them often for dinner.

Here goes the recipe for the same.

Measurement: 1 Cup = 180 ml

Makes: 3

Video

Ingredients

1. Jowar (sorghum) flour – 2 cups + 1/2 cup for dusting
2. Lukewarm water – 1 1/4 cup
3. Salt – 1/2 tsp
4. Normal water – 1 bowl for spreading

Procedure

• Combine jowar flour and salt in a deep plate.
• Slowly add water and start kneading. Knead for at least 2 to 3 min.
• Divide the dough into 3 portions.
• Take one portion and make a roll with the help of your palm by placing it on the plate itself. Fold the roll and again start making a roll. Repeat it 3 to 5 times.
• Make a ball and flatten it with the help of your palms.
• Sprinkle some flour on the rolling board. Dust the dough ball and place it on the rolling board.
• Slowly flatten it with the help of your palms and give it a circular shape. (Keep tava ready)
• Gently lift the bhakri and place it on pre heated tava, such that top side would face down. (Flame should be medium to high)
• Spread little water all over the surface of bhakri.
• Let the surface get dried, flip over.
• It will start puffing.
• Remove it gently and place the bottom side on direct flame. It will get puffed well. (Take care not to burn it)
• Repeat for remaining dough.
• Bhakri is ready to serve.
• Serve with spicy curries.