This thick bread is a very popular item in Gujarat at supper time. It is eaten with different types of subji and various dals. It is also eaten with Aachar (Indian pickles) and a glass of warm milk. A farmer's ideal food is bhakri and milk. I would like to share this recipe of thick bread with you. You'll need a flat surface, maybe a new cutting board without the cuts or scrapes, a rolling pin, a heavy skillet or frying pan and a grill to place on an open flame.
Cooking Difficulty Level: Medium
Cooking Time: 25 minutes
Recipe Type: Jain, vegan use oil for butter
|2 ||Cups ||Whole Wheat Flour |
|2 ||TBsp ||Oil |
|1/4 ||Tsp ||Salt |
|<1 ||Cup ||Water |
| || ||Butter or Clear Butter to Garnish |
|2 ||TBsp ||Ground Flax Seeds |
How to Prepare:
- Combine flour, salt, oil and ground flax seeds. Add just enough water to make a tight dough which will take some effort. Knead it very well.
- Divide the dough into equally portioned round balls, about 5 or 6. Roll each out until it is 3-4 inches in diameter. Pinch the edges.
- Heat a skillet or flat frying pan and place bhakri on it. Cook on low heat for 2-3 minutes on both sides. The bread should change color.
- Place a grill on an open flame of a gas stove or an electric stove on a medium to low heat. Place bhakri on the grill for about 1-2 minutes on both sides. It will puff up and a few brown spots may appear. Take care not to burn it. Spread butter on top.
1/4 tsp of Ajwain seeds or cumin seeds will enhance the flavor.
Labels: Indian bread