Gujarati Style Bhakri Recipe-A Multigrain Flat Bread
A diabetic friendly Maharashtrian Recipes recipe with whole wheat flour, jowar flour (sorghum), tablespoons ghee. Ready in 50 min, serves 4.
Curated bySachin Deshmukh🇮🇳
- 1
To begin making the Bhakri's, in a wide bowl, combine the flours, ghee, cumin seeds, ginger, red chilli powder and salt
whole wheat flour(1 cup)jowar flour (sorghum)(1 cup)tablespoons ghee(4)teaspoons ajwain (carom seeds) - or sesame seeds(2)turmeric powder (haldi)(1/2 teaspoon)dry ginger powder(1/4 teaspoon)salt - to taste - 2
Add water a little at a time and knead into very firm dough
- 3
Cover and set aside for 15 minutes
- 4
Preheat an iron skillet on medium heat
- 5
Divide the dough into 10 equal portions
- 6
Roll out each portion into a 4 inch diameter circle
- 7
Place the rolled dough on the heated skillet on medium heat
- 8
Cook each rolled portion of the bhakri dough on both sides until golden brown, putting light pressure using a wooden press, so the insides cook evenly
- 9
You will notice brown spots coming on very quickly if you your heat is very high
- 10
So take care and cook it evenly on medium heat
- 11
Optionally, many families cook the Bhakri’s in ghee to make it flakier
tablespoons ghee(4) - 12
Bhakri also travels well, so if you have a long distance journey this would be an ideal bread to dip into your Masala Chai
- 13
Serve the Bhakri along with Lauki Channa Dal and a bowl of yogurt for dinner or a packed lunch
Nutrition Facts
Per serving
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Gujarati Style Bhakri Recipe-A Multigrain Flat Bread
A diabetic friendly Maharashtrian Recipes recipe with whole wheat flour, jowar flour (sorghum), tablespoons ghee. Ready in 50 min, serves 4.
Curated bySachin Deshmukh🇮🇳
Directions
13 steps- 1
To begin making the Bhakri's, in a wide bowl, combine the flours, ghee, cumin seeds, ginger, red chilli powder and salt
whole wheat flour(1 cup)jowar flour (sorghum)(1 cup)tablespoons ghee(4)teaspoons ajwain (carom seeds) - or sesame seeds(2)turmeric powder (haldi)(1/2 teaspoon)dry ginger powder(1/4 teaspoon)salt - to taste - 2
Add water a little at a time and knead into very firm dough
- 3
Cover and set aside for 15 minutes
- 4
Preheat an iron skillet on medium heat
- 5
Divide the dough into 10 equal portions
- 6
Roll out each portion into a 4 inch diameter circle
- 7
Place the rolled dough on the heated skillet on medium heat
- 8
Cook each rolled portion of the bhakri dough on both sides until golden brown, putting light pressure using a wooden press, so the insides cook evenly
- 9
You will notice brown spots coming on very quickly if you your heat is very high
- 10
So take care and cook it evenly on medium heat
- 11
Optionally, many families cook the Bhakri’s in ghee to make it flakier
tablespoons ghee(4) - 12
Bhakri also travels well, so if you have a long distance journey this would be an ideal bread to dip into your Masala Chai
- 13
Serve the Bhakri along with Lauki Channa Dal and a bowl of yogurt for dinner or a packed lunch
About this recipe
A diabetic friendly Maharashtrian Recipes recipe with whole wheat flour, jowar flour (sorghum), tablespoons ghee. Ready in 50 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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