Bhakri is a round flat unleavened bread often used in the cuisine of the states of Maharashtra, Gujarat, Karnataka and Goa in India, along with several regions of western and central India, including areas of Rajasthan, Malwa, and Karnataka. It is coarser than a regular wheat roti.
- 2 cups whole wheat flour
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1/4 cup milk
- 1/2 cup water
- Combine the flour, salt, oil, milk, and half the water in a bowl.
- Mix using a wooden spoon or fingers.
- Add more water, 1 tablespoon (15 ml) at a time until the
dough forms a ball.
- Knead the dough with lightly oiled hands for 10 minutes.
- The dough should be fairly firm. Allow the dough to rest, covered with a dishcloth, for 15 minutes.
- Divide the dough into 4 to 6 pieces.
- Roll each piece into a round 1/4 inch thick. Heat a flat griddle or large skillet over moderate heat.
- Cook the dough, one piece at a time, pressing it down occasionally with a spatula, until cooked and lightly browned on the bottom.
- Turn the dough and repeat.
- The dough may balloon slightly during cooking.
- Repeat with remaining pieces of dough.
- Enjoy Bhakari.