Bhakri is a round flat unleavened bread often used in the cuisine of western and central India, especially in the states of Gujarat, Maharashtra and northern Karnataka. It is thicker than the chapati and traditionally flattened by use of hands.
Bhakri is part of a traditional Indian meal. Bhakri has traditionally been the farmer's food which would be carried to the farm at the crack of dawn and make up for both breakfast and lunch.
In the fields, bhakri even used to serve as a plate, in which thecha, junka, pithla ( curry made from gram flour) with simple raw onion was served and eaten together. In modern days, however, bhakri has been replaced by rotis and phulkas but still enjoys its traditional taste. Bhakri has dietary advantages. Being made from cereals, it is high in protein and fibre but at the same time very easy to digest. It is made of comparatively coarse flour and hence more nutritious than the fine flour.
It is made mostly from jowar , bajra , nachni and rice flour . But amongst all of them rice bhakri is my one of favorites. Being from land of Maharashtra, I love this staple food with Bharli vangi ( Maharastrian stuffed eggplants) and thecha. Traditionally , bhakri is made by flattening it round by hands and then roasted on iron tawa . .that’s how my granny use to make. This is my way of making bhakris.
Dough dish ( parat)
Iron Tawa / any other pan used for making chapatis
1 cup rice flour
1 tsp ghee (clarified butter)
Pinch of salt
1 cup warm water
Few sesame seeds
Mix rice flour and salt in a parat. Now boil water and add 1 tsp ghee in it. Pour this warm water all over the flour, and close with our plate to capture the steam. This process is called ukad in Marathi. After 15 minutes, mix in a dough and make equal balls. Now roll the balls round dipping your hands in water to flatten.Sprinkle some sesame seeds on top. You can roll with bread roller to flatten .Now roast it on hot tawa both the sides, till you get golden spots. Pour some ghee on this hot bhakri or a simple piece of jaggery and serve with thecha and bharli vangi.