Bajra Bhakri
A rustic, gluten-free flatbread from Maharashtra made with pearl millet flour. This wholesome bhakri has a nutty flavor and pairs perfectly with spicy curries, chutneys, or a simple dollop of white butter.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a wide bowl or parat, combine 2 cups of bajra flour and salt.
- c.Gradually pour in about 1 cup of hot water. Use a spoon to mix initially as the water is hot.
- d.Once the mixture is warm enough to handle, begin to knead. Add more hot water, a tablespoon at a time, as needed.
- e.Knead the dough for a solid 5-7 minutes using the heel of your palm, pushing and folding until it becomes a smooth, pliable, and crack-free ball. This step is crucial for soft bhakris.
- f.Divide the dough into 8 equal portions and roll them into smooth balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
- 2
Step 2
- a.Shape the Bhakris
- b.Take one dough ball and flatten it slightly. Dust your work surface lightly with some dry bajra flour.
- c.Place the dough ball on the surface. Using your palm and fingers, gently pat and rotate the dough simultaneously to form an even circle about 5-6 inches in diameter and 1/4 inch thick.
- d.Alternatively, for beginners, place the dough ball between two sheets of parchment paper and roll gently with a rolling pin to the desired thickness.
- 3
Step 3
- a.Cook the Bhakri on a Tawa
- b.Heat a cast-iron tawa (griddle) over medium-high heat. The tawa should be hot but not smoking.
- c.Carefully lift the patted bhakri and place it on the hot tawa.
- d.Cook the first side for about 45-60 seconds, or until you see small bubbles appear and the color changes slightly.
- e.Flip the bhakri using a spatula. Cook the second side for 1-2 minutes until light brown spots appear.
- f.Using a folded, clean kitchen towel, gently press down on the bhakri, especially around the edges, to ensure it cooks evenly.
- 4
Step 4
- a.Puff and Serve
- b.Using a pair of tongs, carefully lift the bhakri from the tawa and place it directly on a medium open flame.
- c.The bhakri should puff up like a balloon within seconds. Rotate it quickly to cook evenly for about 10-15 seconds.
- d.Remove from the flame and place it on a plate. Immediately smear with ghee, if desired.
- e.Repeat the shaping and cooking process for the remaining dough balls. Serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using hot water is non-negotiable. It helps to gelatinize the starches in the gluten-free flour, making the dough pliable and easy to work with.
- 2Do not knead the entire dough at once if you are making a large batch. Knead enough for 2-3 bhakris at a time to prevent the dough from drying out.
- 3The key to a good bhakri is the patting technique. Be gentle and use consistent pressure to avoid cracks.
- 4Serve bhakris immediately as they are best enjoyed hot and soft. They tend to become dense and chewy as they cool.
- 5To keep them soft for a short period, stack the cooked bhakris and wrap them in a clean kitchen towel inside a casserole dish.
Adapt it for your goals.
Flavor Addition
Add 1 teaspoon of toasted white sesame seeds (til) and 1/4 teaspoon of carom seeds (ajwain) to the dough for a nutty aroma and digestive benefits.
Ingredient SwapIngredient Swap
For a softer texture, you can add 2 tablespoons of whole wheat flour (atta) to the bajra flour. Note that this will make the bhakri non-gluten-free.
Vegetable InfusionVegetable Infusion
Mix in 2 tablespoons of finely chopped fenugreek leaves (methi) or spinach into the dough for added flavor and nutrition.
Why this is on our healthy list.
Gluten-Free Goodness
Bajra (pearl millet) is naturally gluten-free, making it an excellent and nutritious choice for individuals with celiac disease or gluten sensitivity.
Rich in Dietary Fiber
High in insoluble fiber, Bajra Bhakri promotes digestive health, prevents constipation, and helps in maintaining a healthy weight by providing a lasting feeling of fullness.
Diabetic-Friendly
With a low glycemic index, bajra releases glucose slowly into the bloodstream. This helps in managing blood sugar levels, making it a suitable choice for diabetics.
Heart Healthy
Bajra is a good source of magnesium and potassium, which help in regulating blood pressure. The fiber content also aids in lowering bad cholesterol levels, supporting overall cardiovascular health.
Frequently asked questions
This usually happens if the dough is too dry or not kneaded well. Bajra flour is gluten-free, so it needs thorough kneading with hot water to become pliable. Ensure you knead for at least 5-7 minutes until it's smooth and has no cracks.