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A rustic and crispy whole wheat flatbread from Gujarat. This thick, unleavened bread is slow-cooked to perfection, making it a wonderful companion to curries, pickles, or simply a hot cup of tea.
For 4 servings
Prepare the Dough
Knead and Rest the Dough
Shape the Bhakhris
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A rustic and crispy whole wheat flatbread from Gujarat. This thick, unleavened bread is slow-cooked to perfection, making it a wonderful companion to curries, pickles, or simply a hot cup of tea.
This gujarati recipe takes 40 minutes to prepare and yields 4 servings. At 320.87 calories per serving with 8.26g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch or dinner or snack.
Cook the Bhakhris
Serve
Add 1/2 tsp turmeric powder, 1 tsp red chili powder, 1/2 tsp ajwain (carom seeds), and 1 tsp sesame seeds to the flour before kneading for a spiced version.
Mix in 1/2 cup of finely chopped fresh fenugreek leaves (methi) and 1 tbsp of besan (gram flour) into the dough for a fragrant and flavorful variation.
Replace half of the whole wheat flour with sorghum flour (jowar atta) for a gluten-friendlier and nuttier-tasting bhakhri. You may need to use hot water to bind the dough.
Made from whole wheat flour, bhakhri is an excellent source of dietary fiber, which aids in digestion, promotes bowel regularity, and helps in maintaining a healthy weight by keeping you full for longer.
As a complex carbohydrate, bhakhri provides a slow and steady release of energy, preventing sudden spikes in blood sugar levels and keeping you energized throughout the day.
The use of ghee provides healthy saturated fats and fat-soluble vitamins like A, E, and D. Ghee also contains butyric acid, which is beneficial for gut health and has anti-inflammatory properties.
The most common reason is that the dough was too soft. Bhakhri requires a very stiff, hard dough. Also, ensure you are cooking it on low to medium heat for a longer duration to draw out the moisture and make it crisp.
One Gujarati Bhakhri, made according to this recipe, contains approximately 165-175 calories, primarily from the whole wheat flour and ghee.
Yes, it can be a healthy part of a balanced diet. It's made from whole wheat flour, which is rich in fiber and complex carbohydrates. Ghee provides healthy fats. For a healthier version, you can reduce the amount of ghee used for serving.
You can use oil instead of ghee in the dough and for cooking. However, ghee provides the authentic, traditional flavor and contributes to a better crispy texture.
Once completely cooled, store the bhakhris in an airtight container at room temperature. They will stay fresh and crispy for up to a week, making them great for travel or meal prep.
Yes, you can use regular atta. The bhakhri will still be delicious, but it may have a slightly less crumbly and crispy texture compared to one made with traditional coarse bhakhri flour.