Masala Bhakhri
Masala bhakhri is a crisp, rustic Gujarati flatbread made with whole wheat flour, spices, herbs, and a little oil. It cooks slowly on a tawa until golden and flaky, making it a satisfying savory bread for tea or a simple meal.
For 8 servings
- mix · ~3 min
Mix the dry ingredients.
1.Add whole wheat flour and semolina to a wide bowl.2.Add red chili powder, turmeric powder, coriander powder, cumin seeds, sesame seeds, asafoetida, and salt.3.Mix well so the spices are evenly distributed. - mix · ~3 min
Add the fresh masala and oil.
1.Add green chili, ginger, and cilantro to the flour mixture.2.Pour in 2 tbsp oil for moyan.3.Rub the oil into the flour with your fingertips until the mixture feels crumbly. - knead · ~5 min
Knead a stiff dough.
Add water little by little and knead into a firm, smooth dough. It should be stiffer than regular roti dough so the bhakhri cooks crisp and flaky.
TIPA soft dough makes bhakhri chewy instead of crisp. - rest · ~10 min
Rest the dough.
Cover the dough and let it rest for 10 minutes so the flour hydrates and the dough becomes easier to shape.
- prep · ~4 min
Divide and shape the dough.
1.Divide the dough into 8 equal portions.2.Roll each portion into a smooth ball.3.Flatten each ball gently between your palms. - prep · ~7 min
Roll the bhakhri.
Roll each dough ball into a small thick disc about 4 to 5 inches wide. Keep the bhakhri slightly thicker than a roti and press the edges neatly so it does not crack too much.
TIPIf the dough cracks while rolling, press it together with your fingers instead of adding extra water. - fry · ~16 min
Cook the bhakhri on a hot tawa.
1.Heat a tawa over low to medium heat.2.Place one rolled bhakhri on the tawa and cook until small bubbles appear on the bottom.3.Flip it and cook the second side for about 1 minute.4.Apply a little oil on both sides and keep flipping, pressing gently with a spatula, until golden spots appear and the bhakhri turns crisp.TIPCook on low to medium heat so the center cooks through before the outside gets too dark. - serve
Serve the masala bhakhri warm or at room temperature.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the dough firmer than roti dough; a soft dough will steam and turn chewy instead of flaky.
- 2Lightly crush the cumin before mixing so it releases more aroma into the bhakhri.
- 3Chop green chili and cilantro very fine, or the discs may tear while rolling.
- 4Roll each bhakhri evenly thick; thin edges brown too fast before the center turns crisp.
- 5Cook on low-medium heat and flip often so the inside dries out properly without burning the spices.
- 6Press gently with a spatula only after light bubbles appear; pressing too early can make it dense.
- 7Cool completely before storing, or trapped steam will soften the crisp texture.
Adapt it for your goals.
Low-oil
Use less oil while cooking and dry-roast longer on a low flame for a lighter bhakhri with a slightly less rich finish.
methiMethi
Add finely chopped fresh methi leaves along with cilantro for a more traditional bitter-herbal note that pairs well with tea and pickle.
milderMilder
Reduce green chili and red chili powder for a kid-friendly version that still keeps the ginger, cumin, and coriander flavor.
ajwainAjwain
Swap part of the cumin with ajwain for a more robust, digestive spice profile and a classic Gujarati savory aroma.
Why this is on our healthy list.
Whole Grain Base
Made primarily with whole wheat flour, this bhakhri offers the hearty texture and fiber naturally found in whole grains.
Digestive Spice Support
Cumin, ginger, asafoetida, and coriander are traditional spices often used to make wheat-based dishes feel more balanced and warming.
Seed-Powered Nourishment
Sesame seeds add crunch along with beneficial fats and minerals from a small but flavorful ingredient.
Frequently asked questions
Usually the heat was too high or the bhakhri was rolled too thick and cooked too fast. Slow cooking on low-medium heat helps it crisp without becoming tough.
