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Tuesday, April 20, 2010


Another make ahead flatbread that stays fresh for 24 hours ... Whole Wheat Flour Bhakri goes very well with any Sabzi that has a gravy ... As kids we enjoyed feasting Jaggery & ghee with this Bhakri also Honey mixed with ghee ... much before the times when eating veggies was a part of our life ..


In a big bowl, add the following ingredients

5 cups Whole Wheat flour, 5 teaspoons salt, 3 teaspoons jeera, 1 cup oil

(In India, bhakri flour is available at grocery stores - but if you dont hv it, u can use the regular chapati flour)

Mix all the dry ingredients well with oil

Add 1 + 1/2 cup water & make a slightly soft yet stiff dough. Divide in 5 equal portions. Knead each portion well & form into a flat patty.

Heat pan on less than medium flame (4/10 if your gas has markings) To roast this bhakri, the earthern pan works best - in India, its available in the market at the pottery wala who sells Earthern Matkas.

If you are making Bhakri on this earthern tavi, when you buy it new, wash it well under running water, dip it in water overnight, so all the earthern dust settles down & does not seep into the Bhakri.

Next morning, remove from water, let it air dry & then use for making Bhakri.

Since the earthern pans are not available here, I use the regular non stick pan.

Take one portion of the dough, flatten like a patty, the edges will start cracking. With the help of your thumb & first finger of both hands, seal all the edges all around on top. Flip the patty & seal the edges on the other side too.

Roll into a big thick bhakri (medium size like we roll a chapati)

Put the bhakri on the pan. On less than medium heat, it will takes at least 4-5 minutes to cook properly, so dont rush this process.

After 4-5 minutes, flip & let it cook for 4-5 minutes on the other side too.

Lift with a tong, flip the topside down on an open flame & roast on both sides on the open flame.

If your gas does not have a flame, take a kitchen cloth, flip the topside down on the pan, press with a kitchen towel till golden brown. Flip & press on the other side too.

Take off gas - place in a plate that has holes so air can circulate out - apply ghee & make deep indents with knife so ghee seeps inside the Bhakri. Let it cool down. Serve warm or cold (not hot) with jaggery-ghee, honey-ghee or any sabzi that has a gravy.

Repeat for all bhakris. This stays fresh for 24 hours, so can be made ahead. Leftover bhakri tastes good with pickles too.

Prepare & enjoy !!!

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