- Submitted by Dahlia on 15th Oct 2010
(Bajra Roti, Sorghum Roti, Dhebra, Gluten free flatbread, Bhakri Roti, Bajra Bhakri, Nachni chi Bhakri)
Bhakri is yet another gluten free Indian flat bread which is common in Maharashtra, Gujarat, Goa and Rajasthan. It can be made with bajra (pearl millet) flour, ragi (finger millet or nachni) flour, sorghum (jowar) flour, wheat flour or rice flour. Variations of bhakri are made in South Indian states using ragi flour and rice flour. It is known by different names like ragi roti, akki roti etc. I have shared the recipe of rice bhakri (also knwon as ari pathiri in kerala) here. In this page, I have shown bajra chi bhakri and nachni chi bhakri.
Most of these flours are gluten free and is not stretchable like the refined flour. It requires some practice to make them perfectly. You need to add hot water to make the dough which helps in rolling out easily. Our ancestors were experts at making these tasty and healthy dish. Most of them used to roll out these bhakris using bare hands. Over the years it started fading away. If you know the health benefits of millets, you will definitely not hesitate to make these. It may not come in good shape in the first attempt but do not give up. These flours are also high in dietary fiber and other nutrients which makes it a healthy meal.
Recipe For Bhakri
Preparation time: 20 minutes
Cooking time: 25 minutes
Bajra (Pearl Millet) Flour – 1.5 cups
- Salt – 1/2 tsp
- Water - as needed (app. 3/4th cup)
Add salt to the water and bring it to a boil
- Take the flour in a mixing bowl and make a well in between.
- Pour the hot water little by little and keep mixing with a spoon.
- Now knead with your hands to form a soft and elastic dough.
- Take a lemon sized portion of the dough.
- On a clean surface, flatten the dough and keep pressing with your palm. Use some dry flour to prevent it from sticking to your hands.
- Continue pressing till you get a flat bread about 6-7" in diameter.
- Heat the tawa / griddle in the meantime.
- Gently remove the pressed flat bread from the working surface and transfer it to the hot tawa.
- Sprinkle few drops of water to the top side of the bhakri to prevent it from getting dried out.
- After about a minute or 2, flip and cook the other side.
- Once both the sides are cooked and brown spots appear, remove it from the tawa.
- Spread some butter/ghee on the bhakris and serve with any side-dish.
You can also cook the bhakris in an open flame at the end for few seconds if you have a gas burner.
In Maharashtra, Bhakris are served with green chutney, thecha or pitla.
- In some other parts of India, it is served with any vegetable side-dishes.
- Just substitute bajra flour with other flours and make jowar ki roti, ragi roti, rice roti or wheat bhakri. I have shown the picture of ragi roti (nachni chi bhakri) below. Rice Bhakri is also known as ari pathiri or akki roti in other parts of India. I have explained it in detail as a separate post here.
- You can also make bhakris with combination of any 2 flours.
Nachni chi Bhakri (Ragi Roti)
More Roti Recipes