Bhakri ( ભાખરી ) Recipe | Crispy Coarse Wheat Flatbread

Introduction of Bhakri (ભાખરી) [Crispy Coarse Wheat Flatbread]. Bhakri is a rustic, unleavened flatbread from Gujarat and Maharashtra. Unlike the soft rotli or thepla, Bhakri is thick, coarse, and biscuit-like in texture. It’s typically made from coarse whole wheat flour, and sometimes other flours like jowar or bajra are mixed in. It’s a hearty, filling, and very wholesome bread.

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• The dough for bhakri is made quite stiff and hard, which is what gives it its characteristic crisp, firm texture.
• A well-made bhakri should have a beautiful crunchy exterior and a slightly softer, layered interior.

Traditional Value of Bhakri (ભાખરી) [Crispy Coarse Wheat Flatbread]. Bhakri is considered to be a very strengthening and nourishing food. It’s the traditional bread of farmers and laborers because it’s so filling and provides slow-release energy. It represents the rustic, robust, and no-nonsense side of the cuisine. It’s a food that is simple but gives a lot of strength.

Why People Love to Eat Bhakri (ભાખરી) [Crispy Coarse Wheat Flatbread]? People love the unique, crumbly, and crisp texture of a bhakri. It’s a very satisfying bread to eat. When it’s hot off the pan and slathered with ghee, its nutty, rustic flavor is just incredible. It’s a substantial bread that makes you feel full and content.

When People Eat Bhakri (ભાખરી) [Crispy Coarse Wheat Flatbread]? Bhakri is most often eaten for breakfast or dinner. A classic Gujarati breakfast is ‘Bhakri ane Chaa’ (bhakri and tea). It’s also the preferred bread to eat with hearty vegetable curries and dals.

Which Other Dish or Foods Complement Bhakri (ભાખરી) [Crispy Coarse Wheat Flatbread]? Hot bhakri with a generous amount of ghee is a perfect match for almost any ‘shaak’ (vegetable curry). It goes especially well with ‘Sev Tameta nu Shaak’ or a simple potato curry. For breakfast, people love to eat it dunked in a hot cup of tea. It can also be simply eaten with a pickle or a dollop of garlic chutney.

Desi Gujarati gems (ગુજરાતી માં ગપ્પા) about Bhakri (ભાખરી) [Crispy Coarse Wheat Flatbread]?

• A typical breakfast request is, “Savaare chaa-bhakri banavjo.” (“Make tea and bhakri in the morning.”).
• When the bhakri is perfect, you’d say, “Bhakri ekdam kadak ane kurkuri bani chhe.” – “The bhakri has been made perfectly firm and crispy.”

FAQ about Bhakri (ભાખરી) [Crispy Coarse Wheat Flatbread]?

• What flour should I use for Bhakri? The best bhakris are made with coarse whole wheat flour, often called ‘bhakri no lot’ or ‘ladoo lot’ in Gujarati stores. Regular whole wheat flour (atta) will result in a softer, more roti-like texture.
• Why is my bhakri not crispy? The key to a crispy bhakri is a stiff dough and slow cooking. Knead the dough with less water to make it hard. Then, cook the bhakri on a low to medium flame, pressing it down with a cloth, so it cooks through and becomes crisp.

Recipe of Bhakri (ભાખરી) [Crispy Coarse Wheat Flatbread] | જાણો Bhakri (ભાખરી) [Crispy Coarse Wheat Flatbread] બનાવવાની પરફેક્ટ રીત

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Bhakri

Bhakri is a rustic, unleavened flatbread that is thicker and harder than a rotli. It's often described as being like a biscuit or a cracker. Made with coarse whole wheat flour, it's a wholesome and filling bread, typically served with shaak, dal, or just with pickle and tea. Equipment needed:

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Course: Main Course

Cuisine: Gujarati, Indian

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups coarse whole wheat flour bhakri no lot or regular whole wheat flour
• 4-5 tablespoons ghee or oil mohan
• ½ cup warm milk or water
• Salt to taste
• Ghee for serving

Equipment

• Mixing bowl
• Rolling pin and board
• Tawa (flat griddle)

Method

 

1. In a mixing bowl, take the coarse wheat flour and salt.
2. Add the 4-5 tablespoons of ghee or oil. Rub the fat into the flour with your fingertips until
3. the mixture resembles breadcrumbs. This is a key step for a crispy texture.
4. Gradually add warm milk or water and knead into a very firm, stiff dough.
5. Cover and let the dough rest for 30 minutes.
6. Divide the dough into equal-sized balls.
7. Roll each ball into a thick circle, about ½ cm in thickness. The edges might crack a little,
8. which is normal.
9. Heat a tawa over low to medium heat.
10. Place the bhakri on the tawa and cook it on low heat.
11. After 2-3 minutes, flip it over.
12. Cook on both sides, pressing down firmly with a flat spatula or a folded cloth, until it is
13. crisp and has golden brown spots. This will take about 7-8 minutes per bhakri.
14. Break the bhakri in the center and generously apply ghee.
15. Serve hot.

Notes

● A stiff dough and slow cooking on low heat are essential for making a crisp, biscuit-like
bhakri.
● Using milk instead of water makes the bhakri softer and richer.
● If you don't have coarse flour, you can add a few tablespoons of semolina (suji) to regular
atta.