‘Bhakri‘ is a type of Indian flatbread often prepared in Maharashtrian cuisine. It is either prepared with rice flour or millet ie, sorghum, pearl millet, finger millet etc. It is slightly thicker than regular chapati or roti yet soft when served hot. Also, they are healthy alternative to your chapati, naan or bread. Traditionally, bhakri is rolled into round shape with the help of palm; it needs a lot of practice to master it. And then fried over traditional hot cast iron pan. While it takes an effort and experience to make a perfect one; freshly ground flour is always preferred. In Indian villages, people still buy millet and grains from local farmers, clean & dry them under hot sun; then finally ground into flour. Bhakri prepared with fresh flour always results into soft and smooth in texture. It goes really well with spicy gravy or chutney. I often like to serve it with spicy chicken rassa which makes a wholesome meal.

Though, I love to make bhakri at home; initially I struggled a lot to make a perfect one. As I used readymade flour; bhakri either used to break or turns out hard. Most of the time store bought flour is not super fresh which makes it really difficult to knead and roll the dough; specially sorghum and pearl millet flour. Although, with little practice finger-millet or rice flours are relatively easy to knead and can be rolled using rolling pin. So, one can comfortably make soft and smooth bhakri using finger-millet or rice flours at home (of course results will be still better with fresh flour). So in this post, I am sharing my tried and tested recipe of bhakri using readymade Finger millet flour.

Finger millet is also known as Nachani or Ragi in local languages. Nachani seeds are tiny and dark red-orange in colour. Though small in size; they are packed with nutrients like other millets. Nachani flour is slightly pink or beige in colour and can be easily available in Indian grocery stores. Bhakri’s prepared using this nachani flour is not just tasty but super healthy as well. Prepare it at home with less fuss and serve hot with your choice of sides to make a hearty meal.

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Ingredients:

1 cup nachani/ragi flour

1 cup water

1/4 tsp salt

1/2 tsp oil

Method:

Gather all ingredients required to make a bhakri.

Add water into saucepan and start boiling it over high heat.

Once water starts boiling, turn heat to low and add ragi flour into it.

Add salt and mix everything using either spoon or wooden ladle.

Turn off the heat, combine everything together.

Cover the saucepan and allow it to stand for 8-10 minutes.

After 10 minutes, transfer the dough to a plate. Dough changes the colour once cooked with boiled water.

While dough is still warm, knead it using either backside of ladle or hand.

Add a little oil while kneading the dough.

Knead until it is soft and smooth. Allow sufficient time for kneading the dough, as it helps to make soft bhakari’s.

Divide dough into medium size balls.

Take a single dough ball and knead it again.

Then make a perfect round ball and gently press it using fingers.

Now; with the help of rolling pin, roll the dough evenly into circular shape. If required, use some dry flour while rolling the dough.

(If dough is kneaded sufficiently, it won’t break while rolling the bhakri.)

Meanwhile, take a pan over high heat. Once pan is hot transfer rolled bhakri over it.

Turn heat to medium and sprinkle some water over the bhakri.

Once water evaporates, flip the bhakri and cook from other side.

(Using water is a traditional way of cooking bhakri. When water evaporates, it indicates bhakri is ready from one side and can be easily flipped.)

Gently press edges of the bhakri using kitchen towel to ensure it is thoroughly cooked.

You can also move it in very slow circular motion using kitchen towel; just to ensure it is cooking from all the edges.

Flip one last time; again gently press or slowly move in circular motion to ensure it is cooked on other side as well.

Once both sides are cooked, bhakri will slightly shrink in size and changes the colour.

You can repeat same steps with rest of the dough.

Bhakri is ready to serve, it can be best enjoyed while it’s hot. Serve it with your favourite curry, pickle or chutney.

(Bhakri needs to be served immediately once cooked, else it turns hard. If its cold, you can sprinkle some water on each bhakri and re-heat in the microwave for 15-20 sec.)

If you enjoyed this recipe then do let me know in the comment section. As always, thanks for stopping by and reading this blog. If you liked my post, then do check out my other recipes ; also you can follow me on Pinterest || Instagram || Twitter.

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Recipe