JOWAR BHAKRI

Bhakri (भाकरी bhākrī or Dhebra) is a round flat unleavened bread often used in the cuisine of western and central India, especially in the states of Rajasthan,Gujarat, Maharashtra, Malwa, Goa, and northern Karnataka. It is coarser than a roti.

Being a staple bread, bhakri is served with curd, chutney, vegetables, and rice. It is made mostly from wheat flour, jowar flour, bajra flour, nachni (or finger millet) flour, and even rice flour (in the Konkan region). Bhakris are made primarily with hot water, and flour. It has traditionally been the farmer's food  which would be carried to the farm to  make up for both breakfast and lunch.  It is also served with chutney or thecha (made out of green chillies and peanuts).  It is also served with Junka.  junka_29.html

Let us have a look at the recipe now.

Ingredients:

1/2 cup Jowar flour

water

little salt (Normally salt is not added but if you like you can add it).

Method:

in a wide bowl mix the jowar flour and salt.

add water slowly to make a firm dough.  Normal practice is to add lukewarm water.  But my servant told me that i can add normal water too.  so tried with the normal water.

After making the dough make three equal balls out of it.  Actual practice is to flatten the same with your palm and fingers on the tava.  Alternately you can roll it with roller pin too.  You can roll it out in between two plastic sheets.

Heat a tava.  place the bhakri on the tava and spread little water on top of the bhakri.  This is done to avoid crack on the same.  when the bottom side is cooked, flip it to cook the other side too.  you can see brown and black spots appearing on the bhakri.  when it is cooked remove it and serve with a dollop of butter or apply ghee, with zunka     or any other curry.

You can cook the same on the tava or  follow the steps of phulkas too.

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