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A soft, unleavened flatbread from Maharashtra, made simply with rice flour and hot water. Naturally gluten-free, this rustic bread, known as 'Tandlachi Bhakri', is the perfect accompaniment to spicy curries and vegetable dishes.
For 4 servings
Prepare the 'Ukad' (Dough Starter)
Form the Initial Dough
Knead the Dough
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A soft, unleavened flatbread from Maharashtra, made simply with rice flour and hot water. Naturally gluten-free, this rustic bread, known as 'Tandlachi Bhakri', is the perfect accompaniment to spicy curries and vegetable dishes.
This maharashtrian recipe takes 35 minutes to prepare and yields 4 servings. At 293.09 calories per serving with 5.64g of protein, it's a moderately challenging recipe perfect for lunch or dinner or breakfast.
Shape the Bhakris
Pat or Roll the Bhakri
Cook and Puff the Bhakri
Serve
Add 1/2 tsp of cumin seeds (jeera) or carom seeds (ajwain) to the boiling water for a fragrant twist.
Mix in 2 tablespoons of finely chopped coriander, mint, or dill leaves into the dough for added flavor and nutrition.
For a different texture and flavor, you can make bhakri with jowar (sorghum) flour or bajra (pearl millet) flour, following a similar process.
An excellent bread alternative for individuals with celiac disease or gluten intolerance, allowing them to enjoy a traditional flatbread without digestive discomfort.
Rice flour is known to be light on the digestive system, making Rice Bhakri a suitable food for people of all ages, including those with sensitive stomachs.
As a good source of complex carbohydrates, it offers a steady release of energy, keeping you full and energized for longer periods compared to simple carbs.
Prepared with minimal oil (optional) and a small amount of salt, it's a heart-healthy option that fits well into a low-fat and low-sodium diet.
This usually happens for two reasons: the dough was not kneaded well enough, or it cooled down too much before kneading. Kneading the dough while it's still hot is essential to develop elasticity and create a smooth, pliable texture.
Yes, it is a healthy choice. It's naturally gluten-free, low in fat, and cholesterol-free. Made with just rice flour and water, it's a simple, unprocessed flatbread that is easy to digest and provides a good source of carbohydrates for energy.
One medium-sized Rice Bhakri made from this recipe contains approximately 85-95 calories, primarily from carbohydrates.
It's not recommended. Bhakri dough is best made fresh and used immediately. If left to sit, it can dry out and become difficult to pat, leading to cracks.
Puffing depends on a few factors: a well-kneaded smooth dough, even thickness of the bhakri, and the right tawa temperature. If the tawa is not hot enough, or if there are cracks in the bhakri, steam will escape instead of causing it to puff.
Absolutely. If you're not comfortable with patting, you can gently roll the dough using a rolling pin. Be sure to dust it well with rice flour and apply very light, even pressure to prevent it from breaking.