Are you looking for a recipe to make Jowar Bhakri, the delicious bread from India (Maharashtra)?
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 Jowar Bhakri recipe and variations.
Contents
Jowar Bhakri is a traditional flatbread that originated in Maharashtra, India. It is made using sorghum flour, which gives it a unique taste and texture. The dough is prepared by mixing sorghum flour with water and kneading it until it becomes smooth and pliable. The dough is then divided into small portions and rolled out into thin, round discs. These discs are cooked on a hot griddle until they become golden brown and slightly crispy. Jowar Bhakri is often enjoyed with various accompaniments such as curries, chutneys, or pickles. It is a staple food in Maharashtra and is also popular in other parts of India due to its simplicity and delicious taste.
The estimated cost to make this recipe for Jowar Bhakri, a type of flatbread made from sorghum flour, is relatively low. The main ingredient, sorghum flour, can be found at an affordable price in most grocery stores. Other ingredients such as water and salt are also inexpensive. Overall, the cost to make this flatbread is estimated to be around $2-$3, depending on the quantity and quality of the ingredients used.
In terms of time, making Jowar Bhakri requires some preparation and cooking time. The dough needs to be prepared by mixing sorghum flour, water, and salt, which takes about 10-15 minutes. After that, the dough needs to rest for about 15-20 minutes. The cooking process involves rolling out the dough into flat circles and cooking them on a hot griddle or pan. Each flatbread takes about 5-7 minutes to cook. Therefore, the total time to make this recipe,.
The main ingredients used in the recipe for Jowar Bhakri, a flatbread from Maharashtra, India, are sorghum flour, water, and salt. Sorghum flour is the key ingredient and gives the flatbread its unique taste and texture. Water is added to the flour to form a dough, and salt is used to enhance the flavor.
The tools required to make Jowar Bhakri include a mixing bowl, a rolling pin, and a tawa or griddle. The mixing bowl is used to combine the sorghum flour, water, and salt to form a smooth dough. The rolling pin is then used to roll out the dough into thin, round flatbreads. Finally, the flatbreads are cooked on a tawa or griddle until they are golden brown and cooked through.
To prepare Jowar Bhakri, start by gathering the ingredients: sorghum flour, water, and a pinch of salt. In a mixing bowl, combine the sorghum flour and salt. Gradually add water to the mixture, stirring continuously, until a soft dough is formed. Knead the dough for a few minutes until it becomes smooth and pliable.
Next, divide the dough into small portions and shape them into balls. Take one ball of dough and flatten it with your hands or a rolling pin to form a round, flat disc. Heat a tawa or a flat griddle over medium heat. Place the flattened dough on the hot tawa and cook for a minute or two until small bubbles start to appear on the surface. Flip the flatbread and cook the other side for another minute or until it turns golden brown. Repeat the process with the remaining dough balls. Serve the Jowar Bhakri warm with your favorite curry or accompaniment…(full recipe on the way)
To cook Jowar Bhakri, start by heating a flat griddle or tawa on medium heat. Take a small portion of the dough made from sorghum flour and shape it into a ball. Flatten the ball with your hands and dust it with some flour to prevent sticking. Place the flattened dough on the heated griddle and cook it 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. Repeat this process for the remaining dough, making sure to adjust the heat if necessary to prevent burning. Serve the Jowar Bhakri hot with your favorite curry or chutney.
Note: The cooking time may vary depending on the thickness of the flatbread and the heat of the griddle. It is important to keep an eye on the flatbread while cooking to avoid overcooking or burning…(full recipe on the way)
1. Rice flour: A gluten-free alternative commonly used in Indian cuisine, rice flour can be used to make flatbread similar to Jowar Bhakri. It has a mild flavor and a soft texture when cooked.
2. Millet flour: Another gluten-free option, millet flour can be used to make flatbread with a slightly nutty flavor. It is commonly consumed in many parts of India and can be a nutritious alternative to Jowar Bhakri.
3. Buckwheat flour: Despite its name, buckwheat is not related to wheat and is gluten-free. Buckwheat flour can be used to make flatbread with a unique earthy flavor and a slightly denser texture.
4. Chickpea flour: Also known as gram flour or besan, chickpea flour is a popular alternative for making flatbread. It has a slightly nutty flavor and a soft texture when cooked.
5. Quinoa flour: A gluten-free flour made from qu
– Sorghum flatbread
– Indian sorghum bread
– Maharashtra flatbread
– Indian jowar bread
– Maharashtrian sorghum bread
– Indian sorghum roti
– Jowar chapati
– Maharashtra sorghum flatbread
– Indian sorghum tortilla
– Maharashtrian jowar bhakri
– Sorghum roti
– Indian sorghum pancake
– Maharashtra sorghum chapati
– Indian jowar tortilla
– Maharashtrian sorghum pancake
1. Prepare the sourdough starter by mixing equal parts of flour and water and letting it ferment for at least 24 hours.
2. In a mixing bowl, combine the sorghum flour with the sourdough starter.
3. Knead the dough until it becomes smooth and elastic.
4. Divide the dough into small portions and shape them into balls.
5. Flatten each ball using a rolling pin, creating thin, round flatbreads.
6. Heat a griddle or non-stick pan over medium heat.
7. Cook the flatbreads on the griddle, flipping them occasionally, until they develop golden brown spots on both sides.
8. Serve the Jowar Bhakri warm with your favorite accompaniments, such as curries or chutneys.
9. Enjoy the delicious and nutritious sourdough version of this traditional Indian flatbread!…(full sourdough recipe on the way)
1. Start by substituting regular wheat flour with sorghum flour, which is gluten-free.
2. Mix the sorghum flour with water to form a dough.
3. Knead the dough until it becomes smooth and pliable.
4. Divide the dough into small portions and shape them into balls.
5. Flatten each ball using a rolling pin, creating thin, round flatbreads.
6. Heat a non-stick pan or griddle over medium heat.
7. Place the flatbread on the heated pan and cook for a few minutes on each side until it turns golden brown.
8. Repeat the process with the remaining dough balls.
9. Serve the gluten-free Jowar Bhakri flatbread hot with your favorite accompaniments or curries.
10. Enjoy this traditional Indian flatbread that is now gluten-free and suitable for those with gluten sensitivities or celiac disease…(full gluten-free recipe on the way)
I’ve provided some basic tips on making Jowar Bhakri at home above but I’ll be updating this page to include links to the best Jowar Bhakri recipes, including sourdough and gluten-free versions. Join our waitlist above to get noticed when these recipes are available.
