Jowar Bhakri
Sorghum flatbread — jowar (sorghum) flour mixed with hot water and a pinch of salt into a soft, pliable dough while still warm — the heat is essential for the gluten-free sorghum flour to bind — then divided into balls, flattened by hand or rolling pin into thick, rough rounds, and cooked on a dry cast-iron tawa over medium-high heat without oil, turned once, then finished directly on the gas flame for a few seconds until it puffs and develops dark spots. The bhakri is thicker and more rustic than roti; it is meant to be broken, not rolled, and used to scoop curries and bhajis. The jowar bhakri is the staple bread of rural Maharashtra and Vidarbha; it provides slow-digesting energy suited to farm labour. Eaten with zunka, ambadi bhaji, shengdana chutney, and thecha; the combination of bhakri and zunka (zunka-bhakar) is the most emblematic meal of Vidarbha.
Cuisines
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Recipe
Ingredients
| 2 cups | jowar flour |
| 1 cup | water |
| — | salt to taste |
Instructions
- 1 Heat the water in a pan until it is warm but not boiling.
- 2 Add salt to the warm water and mix well.
- 3 In a large bowl, take the jowar flour and gradually add the warm salted water.
- 4 Mix the flour and water with your hands to form a soft dough.
- 5 Divide the dough into equal portions and roll each portion into a ball.
- 6 Flatten each ball slightly and dust with a little dry jowar flour.
- 7 Using a rolling pin, gently roll out each ball into a thin circle, about 6-7 inches in diameter.
- 8 Heat a griddle or tawa on medium heat.
- 9 Place the rolled bhakri on the hot tawa and cook for about 1-2 minutes on one side.
- 10 Flip the bhakri and cook the other side for another 1-2 minutes.
- 11 Press the edges of the bhakri with a cloth or spatula to ensure even cooking.
- 12 Once both sides are cooked and slightly puffed, remove from the tawa.
- 13 Repeat the process for the remaining dough balls.
Tips
For a softer bhakri, ensure the dough is well-kneaded and use warm water for mixing.