Jowar Bhakri/ Millet Hand rolled flat bread
Jowar Bhakri is recommended bread on many diet plans. Purely for the rich nutrients and the low fat contents. However, I think it requires an acquired taste. I do not know many who liked this bhakri in the first instance unless they had it hot straight from the griddle or stove. I have come around liking it only recently and wondered what made mom make these bhakris and torture her teeth to chew something as hard as it when she could very well make the regular rotis. My paternal grandmother survived on these all through her life. I do not think she ate chapati at all. Her bhakris were always made a meal before the actual as she preferred to eat shili bhakri (stale bhakri). Now before you are put off with the idea, I would urge you to try stale bhakri, broken in pieces dipped in thick dal laden with home made ghee....
Coming to the recipe, it is very typical and traditional bread made often in maharashtrian households. The variations are in the flour and jowar and rice are the popular one's. It is an art to make the perfect bhakri. Apparently, bhakris should be made with flour that is not freshly ground to ensure you get the nice and crispy layer on one side and soft and fluffy on the other. But these tips are for pros, amateurs like me can be happy to get a perfect round and flat bhakri first place
Ingredients
1 cup jowar flour
1 cup rice flour
2 cups water
salt to taste
Method
1) Mix the flours and keep them in a large basin/ dish. Make a well in the centre
2) Heat the water with a pinch of salt until it comes to a running boil
3) Pour the water in the well and slowly mix it using a fork
4) Now pinch out one palm size ball and knead it well using some regular water to aide the process. The dough should be pliable and not stick to the hands. Add more flour if required. Kneading well is a must
5) On a flat surface, dust some flour and start pressing the edges of the ball to flatten it.In the process, keep pushing some dough from the centre to the edges.
6) Apply even pressure and keep the movements gentle.
7) When it is rolled out sufficiently flat and round it is ready. Ideally keep it as thin as paratha.
8) Place it on a hot griddle and apply some water on the surface
9) Turn it over, and using a hot kitchen towel to apply pressure on the edges to aide cooking. and move on direct flame to puff it up using a tong
10) Cooking the bhakri well is essential to get the right taste. It takes longer time than the regular chapati .
Serve with zunka, thecha or any curry for that matter
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27
Coming to the recipe, it is very typical and traditional bread made often in maharashtrian households. The variations are in the flour and jowar and rice are the popular one's. It is an art to make the perfect bhakri. Apparently, bhakris should be made with flour that is not freshly ground to ensure you get the nice and crispy layer on one side and soft and fluffy on the other. But these tips are for pros, amateurs like me can be happy to get a perfect round and flat bhakri first place
Ingredients
1 cup jowar flour
1 cup rice flour
2 cups water
salt to taste
Method
1) Mix the flours and keep them in a large basin/ dish. Make a well in the centre
2) Heat the water with a pinch of salt until it comes to a running boil
3) Pour the water in the well and slowly mix it using a fork
4) Now pinch out one palm size ball and knead it well using some regular water to aide the process. The dough should be pliable and not stick to the hands. Add more flour if required. Kneading well is a must
5) On a flat surface, dust some flour and start pressing the edges of the ball to flatten it.In the process, keep pushing some dough from the centre to the edges.
6) Apply even pressure and keep the movements gentle.
7) When it is rolled out sufficiently flat and round it is ready. Ideally keep it as thin as paratha.
8) Place it on a hot griddle and apply some water on the surface
9) Turn it over, and using a hot kitchen towel to apply pressure on the edges to aide cooking. and move on direct flame to puff it up using a tong
10) Cooking the bhakri well is essential to get the right taste. It takes longer time than the regular chapati .
Serve with zunka, thecha or any curry for that matter
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27
Comments
The bhakri looks good :)