A typical Maharashtrian flatbread that is enjoyed best with pitale, Bhakri is made using rice flour, sorghum, millet and various flours that gives it its distinctive taste. Bhakri, being made of multigrain, is extremely high in dietary fiber and is much healthier due to use of very little or no oil.
On Dahi Handi special, we thought of going a bit traditional with hot bhakri’s off the pan. Take a look.
- Jowar flour: 1 cup
- Pearl miller flour: 1 cup
- Rice flour: ½ cup
- A pinch of salt
- Water as needed
- In a clean bowl, mix all the flours and salt and make a well in the center. Add water and knead a soft dough. Make small balls from it and without the use of a rolling pin, with the palm of your hands press it to get a round bread.
- Put a griddle to heat. Gently pick it up and cook on hot griddle, flipping once. When its done, there should be a couple of black spots of both sides.
- Serve hot with pitale, butter or anything you choose.