Are you looking for a recipe to make Bhakri, the delicious bread from India?
I’ve put together some information on how to get started below but I’d recommend that you join our waitlist to be notified when I publish the traditional Bhakri recipe and variations.
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Bhakri is a type of flatbread that originated in India. It is a round bread that is made from millet, jowar, or bajra flour. It is commonly served with curry and is a staple food in many parts of India. Bhakri is a popular food item in rural areas of India, where it is often eaten with vegetables or lentils.
The history of bhakri dates back to ancient times when people in India used to make flatbreads from different types of grains. Over time, the recipe for bhakri evolved, and it became a popular food item in many parts of India. Today, bhakri is enjoyed by people all over the world, and it is often served in Indian restaurants. It is a simple and delicious food that is easy to make and can be enjoyed with a variety of different dishes.
The estimated cost to make this recipe for Bhakri flatbread is relatively low. The main ingredients required are millet, jowar, or bajra flour, which can be easily found in most grocery stores. These flours are usually inexpensive, costing around $2 to $3 per pound. Additional ingredients such as water and salt are also affordable and readily available. Therefore, the total cost to make this flatbread is estimated to be around $5 to $7, depending on the quantity and brand of the flours used.
The estimated time to make Bhakri flatbread is relatively short. The preparation time for the dough is approximately 10 minutes, which involves mixing the flour, water, and salt together. After that, the dough needs to rest for about 15 minutes. The cooking time for each flatbread is around 5 minutes per side, depending on the thickness and desired level of crispiness. Therefore, from start to finish, it would take approximately 30 to.
The main ingredients used in the recipe for this flatbread are millet, jowar, or bajra flour. These flours are commonly found in India and are used to make the dough for the flatbread. Other ingredients that can be added to the dough include water and salt. The dough is then rolled out into a round shape and cooked on a hot griddle or tawa.
The tools used in making this flatbread include a mixing bowl to combine the flour, water, and salt. A rolling pin is used to roll out the dough into a thin round shape. A griddle or tawa is used to cook the flatbread, providing heat to cook it evenly. A spatula or tongs can be used to flip the flatbread while cooking. Once cooked, the flatbread is ready to be served with curry or any other desired accompaniment.
To prepare Bhakri, start by gathering all the necessary ingredients: millet, jowar, or bajra flour, water, and a pinch of salt. In a mixing bowl, combine the flour and salt, and gradually add water while kneading the dough. Continue kneading until the dough becomes smooth and pliable. Let the dough rest for about 10-15 minutes to allow the gluten to develop.
After resting, divide the dough into small portions and shape them into balls. Dust each ball with flour and flatten it using a rolling pin, creating round flatbreads of about 6-8 inches in diameter. Heat a griddle or a non-stick pan over medium heat. Place the flattened dough on the hot griddle and cook for about 1-2 minutes on each side, or until golden brown spots appear. Repeat the process with the remaining dough balls. Serve the Bhakri hot with your favorite curry or enjoy it as a standalone bread…(full recipe on the way)
To cook Bhakri, start by heating a flat griddle or tawa over medium heat. Take a small portion of the dough and shape it into a ball. Flatten the ball with your hands and dust it with flour to prevent sticking. Roll out the dough into a thin, round flatbread using a rolling pin. Place the rolled-out dough onto the heated griddle and cook for about a minute or until small bubbles start to form on the surface. Flip the flatbread and cook the other side for another minute or until it turns golden brown. Remove the cooked Bhakri from the griddle and repeat the process with the remaining dough. Serve the Bhakri hot with your favorite curry or dish.
Note: The cooking time may vary depending on the thickness of the flatbread and the heat of the griddle. Adjust accordingly to achieve the desired texture and color…(full recipe on the way)
1. Rice flour: A gluten-free alternative commonly used in Asian cuisine, it can be used to make flatbread with a light and crispy texture.
2. Chickpea flour: Also known as gram flour, it adds a nutty flavor and a slightly denser texture to the flatbread.
3. Quinoa flour: A nutritious option that provides a slightly earthy taste and a soft texture, perfect for a healthier version of flatbread.
4. Buckwheat flour: Despite its name, it is not related to wheat and is gluten-free. It lends a rich, nutty flavor and a hearty texture to the flatbread.
5. Cassava flour: Made from the root vegetable cassava, it is a versatile gluten-free flour that can be used to make flatbread with a soft and chewy consistency
1. Millet bread
2. Jowar bread
3. Bajra bread
4. Indian flatbread
5. Curry bread
6. Round bread
7. Subcontinental bread
8. Indian millet bread
9. Indian jowar bread
10. Indian bajra bread
11. Curry companion bread
12. Indian curry bread
13. Traditional Indian bread
14. Indian roti
15. Indian chapati
16. Indian naan
17. Indian paratha
18. Indian unleavened bread
19. Indian grain bread
20. Indian staple bread
1. Prepare the sourdough starter by mixing equal parts of flour and water and letting it ferment for at least 5-7 days.
2. In a mixing bowl, combine the desired flour (millet, jowar, or bajra) with the sourdough starter.
3. Gradually add water and knead the dough until it becomes smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for about 30 minutes to an hour.
5. Divide the dough into small portions and roll them into round, thin flatbreads.
6. Heat a griddle or non-stick pan over medium heat and cook the flatbreads on both sides until they turn golden brown and slightly crispy.
7. Serve the sourdough bhakri with your favorite curry or enjoy it as a standalone snack…(full sourdough recipe on the way)
1. Start by choosing a gluten-free flour alternative like rice flour, corn flour, or a gluten-free flour blend.
2. Mix the gluten-free flour with water and a pinch of salt in a bowl until it forms a smooth dough.
3. Divide the dough into small portions and shape them into round balls.
4. Flatten each ball using a rolling pin, dusting it with gluten-free flour to prevent sticking.
5. Heat a non-stick pan or griddle over medium heat.
6. Place the flattened dough on the hot pan and cook for a few minutes on each side until it turns golden brown.
7. Repeat the process with the remaining dough balls.
8. Serve the gluten-free flatbread (Bhakri) with your favorite gluten-free curry or dip. Enjoy!…(full gluten-free recipe on the way)
I’ve provided some basic tips on making Bhakri at home above but I’ll be updating this page to include links to the best Bhakri recipes, including sourdough and gluten-free versions. Join our waitlist above to get noticed when these recipes are available.
