Tandlachi Bhakri
A rustic, gluten-free flatbread from Maharashtra made with rice flour. This soft, slightly chewy bhakri is the perfect vehicle for scooping up spicy curries and vegetables. A simple, wholesome, and traditional staple.
For 8 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large, heatproof bowl, place 2 cups of rice flour.
- c.In a saucepan, bring 1.5 cups of water to a vigorous, rolling boil. Add the salt to the boiling water and stir.
- d.Immediately pour the boiling water over the rice flour. Using a sturdy spoon or spatula, mix quickly until the flour is moistened and a shaggy dough forms. Be cautious as the mixture is extremely hot.
- e.Cover the bowl with a lid or plate and let the dough steam for 5-7 minutes. This step is crucial for making the bhakri soft and pliable.
- f.Once the dough is cool enough to handle but still quite warm, dip your hands in cool water and begin to knead. Knead for 4-5 minutes, using the heel of your palm to press and stretch the dough until it is completely smooth, soft, and crack-free.
- 2
Step 2
- a.Shape the Bhakris
- b.Divide the smooth 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.
- c.Take one dough ball and flatten it slightly. Generously dust your work surface and the dough ball with dry rice flour.
- d.Using your palm and fingertips, gently pat and press the dough, rotating it as you go, to form an even, circular disc about 5-6 inches in diameter and about 2-3 mm thick. If you are not comfortable patting by hand, you can use a rolling pin very gently.
- 3
Step 3
- a.Cook the Bhakris
- b.Heat a cast-iron tawa or a non-stick skillet over medium-high heat. The tawa must be hot before you start.
- c.Carefully lift the shaped bhakri and place it on the hot tawa, dusted side up.
- d.After 30-40 seconds, when the top surface starts to look slightly dry, use your fingers or a silicone brush to apply a thin, even layer of water all over the top surface.
- e.Allow the water to evaporate completely, which takes about another 30-40 seconds. The color of the bhakri will change slightly.
- f.Flip the bhakri. Cook the second side for about 1-1.5 minutes, pressing down gently with a spatula, until light golden-brown spots appear.
- g.Flip it one last time. To make it puff, you can either press the edges with a folded kitchen towel on the tawa, or use tongs to carefully place it directly on a medium gas flame for a few seconds until it puffs up like a balloon.
- h.Repeat the shaping and cooking process for all remaining dough balls.
- 4
Step 4
- a.Serve
- b.Once cooked, transfer the hot bhakri to a plate or a roti basket.
- c.If desired, smear a little ghee on top while it's still hot.
- d.Serve immediately with traditional Maharashtrian accompaniments like Pithla, Zunka, Baingan Bharta, or any spicy curry.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using boiling water is non-negotiable; it gelatinizes the rice starch, resulting in a soft, pliable dough.
- 2Knead the dough while it is still warm to achieve a smooth, crack-free texture. A well-kneaded dough is the secret to perfect bhakris.
- 3If the dough feels dry while kneading, wet your hands with a little water and continue to knead instead of adding more water directly to the dough.
- 4Ensure the tawa is properly heated before placing the bhakri on it. A tawa that is not hot enough will result in hard bhakris.
- 5For best results, use fresh, finely ground rice flour.
- 6Bhakris are best served fresh and hot, as they tend to become dry and stiff upon cooling.
Adapt it for your goals.
Flavor Addition
Add 1 teaspoon of toasted sesame seeds (til) or cumin seeds (jeera) to the dough for a nutty flavor and added texture.
Flour VariationFlour Variation
This technique can be adapted for other gluten-free flours like jowar (sorghum) or bajra (pearl millet). The water quantity may need slight adjustment as each flour has different absorption properties.
Spiced VersionSpiced Version
For a savory twist, add 1/4 teaspoon of turmeric powder and 1/2 teaspoon of red chili powder to the flour before adding the hot water.
Why this is on our healthy list.
Naturally Gluten-Free
Made entirely from rice flour, this flatbread is an excellent choice for individuals with celiac disease or gluten sensitivity, offering a safe and delicious bread alternative.
Provides Sustained Energy
Rich in complex carbohydrates, Tandlachi Bhakri offers a steady release of energy, keeping you feeling full and energized for longer without causing sharp spikes in blood sugar levels.
Easy to Digest
Rice flour is known to be light on the stomach and easy to digest, making this bhakri a suitable and comforting food for people with sensitive digestive systems or during recovery from illness.
Frequently asked questions
Breakage usually happens for two reasons: the dough was not kneaded well enough, or it was too dry. Ensure you knead the dough while it's warm until it's completely smooth. If it feels dry, wet your hands and knead again. Also, be gentle while patting and flipping.