Gujarati Bhakri Recipe Crispy Yet Tender

4.75 from 4 votes

Gujarati Bhakri Recipe Crispy Yet Tender

Bhakri is a tasty, hearty Gujarati 3 ingredient flatbread served with meals or eaten as a snack. It is delicious with a crispy exterior and soft texture inside.

Prep Time10

Cook Time30

Total Time40

Course: brunch, dinner, lunch

Cuisine: Gujarati

Diet: Vegan, Vegetarian

Keyword: bhakri, gujarati khichu

Servings: bhakri

Calories: 138kcal

Author: Shilpa Joshi

Equipment

1 Mixing bowl
1 pan

Ingredients

2 cups whole wheat flour (coarse wheat flour/bhakri flour) 315g, can substitute 1¾ whole wheat flour plus ¼ cup rava/sooji if you don't have coarse whole wheat flour)
1 tsp salt
1 tsp black pepper
1 tsp ajwain
2 tbsp ghee + 1 tsp total: 2 tbsp + 1 tsp ghee
½ cup + 3 tbsp water total ½ cup + 3 tbsp water, add slowly at time and adjust an additional tbsp at a time as needed

Instructions

Add flour to bowl and make a well in center. Sprinkle salt, ajwain and black pepper around flour. Add ghee to well in center.
Mix using hands to combine well and ensure ghee is mixed well with flour.
When you hold a fistful of the flour it should hold together.
Add water and combine well with hands. Knead to form a stiff dough. Cover and let rest 10 minutes.
Make 8 equal balls out of the dough. Roll into smooth balls and flatten into discs in between palms.
Roll out into slightly thick circles.
Place pan on stove on medium-high. Once hot, place bhakri in pan. Cook each side 1 minute, flipping in between.
Now, cook each side for about 1 minute each while pressing down and turning the bhakri with either the wooden presser or a few paper towels crumpled to form a ball.
Make sure both sides cooked well and don't look raw. Then top with ghee.

Notes

Don't place roasted bhakris on top of each other. The steam will prevent each bhakri from crisping up nicely. Lay them next to each other.

Nutrition