bhakri

Bhakri is a traditional Indian flatbread that originated in the states of Maharashtra, Gujarat, and Rajasthan. It's typically made with coarse grain flour such as bajra (pearl millet), jowar (sorghum), or nachni (finger millet). Here's a simple recipe to make bhakri:

Ingredients:

- 2 cups coarse grain flour (bajra, jowar, or nachni)

- Water, as needed

- Salt, to taste

- Ghee or oil, for cooking

Instructions:

1. In a mixing bowl, add the coarse grain flour and salt. Mix well to combine.

2. Gradually add water to the flour while kneading to form a stiff and smooth dough. The dough should be firm enough to roll out but not too dry.

3. Once the dough is formed, cover it with a damp cloth or plastic wrap and let it rest for about 10-15 minutes.

4. After resting, divide the dough into equal-sized portions and roll each portion into a smooth ball.

5. Take one ball of dough and flatten it slightly with your palm.

6. Dust the flattened dough ball with a little flour and roll it out into a circle, about 6-8 inches in diameter. The bhakri should be thin but not too thin.

7. Heat a tawa or griddle over medium heat. Once hot, carefully transfer the rolled-out bhakri onto the tawa.

8. Cook the bhakri for about 1-2 minutes on one side until you see bubbles forming.

9. Flip the bhakri using a spatula and cook on the other side for another 1-2 minutes until both sides are cooked and golden brown spots appear.

10. Apply a little ghee or oil on both sides of the bhakri and cook for another 30 seconds to a minute until crispy.

11. Remove the bhakri from the tawa and place it on a plate. Repeat the process with the remaining dough balls to make more bhakris.

12. Serve the hot bhakris with your favorite curry, chutney, pickle, or any side dish of your choice.

Enjoy the wholesome and nutritious bhakris as a part of your meal!