Jowar bhakri is a round flatbread often eaten in the cuisines of the states of Maharashtra, Gujarat, Rajasthan, and Karnataka in India. Bhakri is prepared using jowar (sorghum) flour. Jowar does not have gluten. If jowar flour is fresh, you can just add hot water to knead it. But, we in America, have to use packaged flour. Hence, it needs the preparation like in this recipe.
Ingredients:
- 3 cups jowar flour
- ½ tsp salt
- 1 tsp oil
- Water
Method:
- For 3 cups of flour, use 3 cups of water
- In a pot, add 3 cups of water, salt and oil
- Bring it to boil
- Add flour to boiled water and mix well
- Turn off the stove and cover it for 5 minutes
- Once the dough is little cool, knead the dough properly
- Kneading step is very important
- Take a small ball sized dough and make a ball out of it
- Dust the surface with little jowar flour to prevent roti from sticking while patting
- Now, pat gently with one hand and the other over side to get round shape
- Make sure to dust with jowar flour if required
- Heat the pan and transfer bhakri onto hot pan
- Spread water over it with the hand or wet cloth or paper towel
- Wait until water evaporates and then flip it to other side
- There are two ways to proceed:
- Continue to cook on the pan until both sides cook well (until you see some charred spots)
- Remove the pan and put bhakri over the flame and cook it will by flipping t to sides
- Optional: grease bhakri with ghee
- Serve bhakri with any curry or chutney
Back to Savi’s Kitchen!