Can I skip adding extra water to the dough?

Usually yes, because the grated cucumber provides much of the moisture. Add water only a spoon at a time if the flour still feels dry.

How do I know when the bhakri is cooked through?

Both sides should show light golden spots, the surface should look dry, and the center should feel set but still soft when pressed.

Can I make the dough in advance?

It is better to make it shortly before cooking, since cucumber continues to release moisture. If needed, refrigerate briefly and expect to adjust with a little flour.

What should I serve with taushe bhakri?

It goes especially well with plain curd, achar, or a mild vegetable sabzi that lets the cucumber and cumin flavors stand out.

Can I pack these for lunch?

Yes. Let them cool slightly, then wrap in a cloth or foil so they stay soft; pack pickle or curd separately to avoid sogginess.

Home / Recipes / indian / Taushe Bhakri

indianEasyveganvegetariandairy freenut free

Taushe Bhakri

RATING

4.2/5(32)

TASTE SCORE

7/10

A rustic bhakri made with grated cucumber and flour, this home-style Indian flatbread cooks up soft in the center with lightly crisp spots on the outside. It is simple, comforting, and especially good with curd, pickle, or a mild sabzi.

PREP

20m

COOK

20m

SERVES

1 PIECE

125 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Prepare the cucumber.
Grate the cucumber and lightly squeeze out excess moisture into a bowl. Keep the cucumber moist, but not dripping, so the dough stays easy to handle.
TIPDo not squeeze the cucumber completely dry; a little moisture helps form a soft dough.
mix · ~4 min
Mix the dough ingredients.
1.Add whole wheat flour to a wide bowl.
2.Add the grated cucumber, green chili, coriander leaves, cumin seeds, red chili powder, turmeric powder, and salt.
3.Mix well with your fingers so the cucumber moisture starts binding the flour.
knead · ~4 min
Knead a soft dough.
Bring the mixture together into a soft dough. Add water a little at a time only if needed. Knead for 2 to 3 minutes until smooth and evenly mixed.
TIPCucumber releases water as it sits, so keep the dough slightly firmer than regular chapati dough.
rest · ~10 min
Rest the dough.
Cover the dough and let it rest for 10 minutes. This helps the flour hydrate and makes shaping easier.
assemble · ~6 min
Shape the bhakri.
1.Divide the dough into 8 equal portions.
2.Take one portion and flatten it gently with your palms.
3.Pat or roll it into a small thick round, about 5 to 6 inches wide.
TIPIf the dough feels sticky, dust very lightly with whole wheat flour while shaping.
saute · ~12 min
Cook the bhakri on a hot tawa.
1.Heat a tawa over medium heat.
2.Place one bhakri on the hot tawa and cook until the bottom looks dry and lightly spotted.
3.Flip and cook the second side until light golden spots appear.
4.Brush a little oil on both sides and cook, pressing gently, until both sides are cooked through and lightly crisp in places.
TIPCook on medium heat so the bhakri cooks through without burning on the outside.
serve · ~1 min
Serve the taushe bhakri hot.
Cook the remaining dough portions the same way and serve hot with yogurt, pickle, or a simple vegetable dish.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Lightly squeeze the grated cucumber; if it stays dripping wet, the dough turns sticky and hard to pat out.
2
After mixing, keep the dough slightly firmer than roti dough because cucumber releases more water while resting.
3
Pat the bhakri with your palms instead of rolling too thin; a slightly thick round stays soft in the center.
4
Cook on medium heat only, so the wheat cooks through before the outside develops dark spots.
5
Press the edges gently after flipping, since thicker bhakri edges often need a little extra contact with the tawa.
6
Stack cooked bhakris in a cloth-lined container to keep them soft while you finish the remaining rounds.
7
If making ahead, cool completely and refrigerate; reheat on a dry tawa to bring back the lightly crisp spots.