Bhakri Gujarati Paratha
Bhakri
Devi Patel
Bhakri is an unleavened flat bread from Gujrat region of India, but is also popular in Maharashtra and Rajasthan. Here it has been made with plain chapatti flour, but you can make it with other flours like rice flour, sorghum flour, millet flour or a combination of various flours. Bhakries are quite easy to make and will last in the fridge for over a month, as long as you keep them in an airtight container or a plastic bag. They are good for travel and picnics. Makes 12-14
Ingredients
2 cups chapatti flour or atta
1 tsp. carom seeds (ajwain/ajowan/ajmo)
1 tsp. turmeric powder
1 1/2 tsp. salt, adjust to taste
2-3 tbsp. oil for dough
Boiling hot water to make dough
Oil to pan fry bhakries
Instructions
Place flour, carom seeds, turmeric powder, oil in a bowl and mix with fingers (or use a dough machine), until it looks crumbly.
If making by hand, wear rubber gloves. Add enough hot water to the flour mix, bit by bit, bringing it together with your gloved fingers, until it forms a tight dough.
Knead to make it smooth. You can tip it out onto a work surface and knead it well. Keep aside for 15 to 20 minutes.
Divide the dough into 12-14 equal portions. Roll out each portion into a ball. Keep covered. Experienced cooks will make one ball at a time, as they go along.
Heat a tava/griddle.
Roll it out one ball at a time thinly to a 12 cm./5 inch circle. Make holes all over its surface with a fork. This will stop it from ballooning and keep it crisp.
Place it on a hot tava. Turn over when it looks translucent and has a few brown spots on the under surface.
Turn over again after a minute. A few brown spots should appear on this surface too.
Now lightly oil each surface with a ladle and cook with light pressure all over the bhakhri until it has many golden brown spots on both sides and it looks crisp. Pressing with ladle will make it crisp.
Serve hot with dal or with pickle of choice.
Notes
You can add other things to the dough, like half a cup of chopped methi leaves
