Jowar Bhakri

A thick, unglazed flatbread of sorghum (jowar) flour, patted by hand into a rough disc and cooked on a hot griddle then briefly held over a direct flame to char the surface — eaten hot with a smear of white butter, pithala, or leafy vegetable curry. The staple bread of rural Maharashtra, jowar bhakri is rougher, more crumbly, and more nutritious than the wheat chapati that has largely replaced it in cities.