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Biscuit Bakhri

Biscuit Bakhri is a unleavened flatbread bread , made with whole wheat flour. It is smaller than chapati ,but thick , crisp and hard in texture .

 

Bakhri’s are popular in Rajasthan , Gujrat and Maharashtra . Each state has a slight variation , the Rajasthani Bakhri is made with whole wheat flour , a little chickpea flour and kneaded with milk . It’s crisp , and takes a while to cook . It’s as good as a biscuit , hence the name Biscuit Bakhri . Gujarat too has a biscuit Bakhri, but that’s for another day .

 

I knew that we had a biscuit bhakri from this state , but the addition of chickpea flour to it was something that I discovered on reading about it . Binding it with milk , made it really rich . The taste was very different from the Gujarati Bakhri that we make , quite heavy , but very delicious .

 

These Biscuit Bakhri’s were made for Rajasthani ki Thali , a state where due to water scarcity , food is made with a good shelf life . These Bakhri’s too can last for 4-5 days . If refrigerated , definitely longer . I love the breads that this state has to offer , the Tikar , Bajre ka Rotla , Missi Roti are just a few of them .

 

Biscuit Bakhri is a special flatbread from Rajasthan and it is a part of the Rajasthan ki Thali where I am posting Flatbread Special Thalis under the theme Thali and Platter Festival.

 

Biscuit Bakhri

 

Biscuit Bakhri

Ingredients

2 cups whole wheat flour
1/4 cup chickpea flour
1 cup milk
2 tbsp ghee
1/2 tsp carom seeds
Salt to taste
Hot water for kneading

Method

In a mixing bowl add wheat flour , chickpea flour , milk , ghee, carom seeds and salt .
Mix well and bind a stiff dough using hot water .
Divide the dough into ten balls .
Roll each one 1/2” thick bread .
Roast on a very slow griddle , cooking both the sides . This shall take about 8-10 minutes .
The baakhri should be crisp .
Serve hot with ghee .

 

Biscuit Bakhri
Let’s look at the Thali’s I have posted so far for The Thali and Platter Festival-

 

Week 1
Everyday Thalis

 

 

Week 2
Regional Thalis

 

Day 6 Parathe wali Gali ki Thali
Day 6 Kaddu ki Khatti Meethi Sabzi
Day 7 Sindhi Meal
Day 7 Sev ka Raita
Day 8 A Meal from Kerela
Day 8 Nadan Urulaizhangu Curry
Day 9 Chettinad Wedding Spread
Day 9 Potato Masala
Day 10 Bengali Vegetarian Thali
Day 10 Anarosher Chutney

Week 3

Platters

Day 11 Gujarati Farsan Platter
Day 11 Dudhi na Muthiya
Day 12 Pakora Platter
Day 12 Stuffed Whole Onion Pakora
Day 13 Chatpati Chaat Platter
Day 13 Chatpati Chole ki Chaat
Day 14 Sindhi Breads
Day 14 Aatey jo Chilro
Day 15 Udupi Tiffin Recipes
Day 15 Sada Dose
Day 16 Marashtrian Mix Platter
Day 16 Matar ki Karanji

Week 4

Flatbread Special Thalis

Day 17 Maharashtrian Rustic Thali
Day 17 Matar ki Karanji
Day 18 Himachal Pradesh Thali
Day 18 Babru
Day 19 North Indian Thali
Day 19 Ajwain ka Paratha
Day 20 Rajasthan ki Thali

Print Recipe
 Biscuit Bakhri
Biscuit Bakhri is a unleavened flatbread bread , made with whole wheat flour. It is smaller than chapati ,but thick , crisp and hard in texture .
Course Breakfast, Dinner, Lunch, Tea Time
Cuisine Indian Cuisine
Prep Time 5-7 Minutes
Cook Time 45 Minutes
Servings
Ingredients
Course Breakfast, Dinner, Lunch, Tea Time
Cuisine Indian Cuisine
Prep Time 5-7 Minutes
Cook Time 45 Minutes
Servings
Ingredients
Instructions
  1. In a mixing bowl add wheat flour , chickpea flour , milk , ghee, carom seeds and salt .
  2. Mix well and bind a stiff dough using hot water .
  3. Divide the dough into ten balls .
  4. Roll each one 1/2” thick bread .
  5. Roast on a very slow griddle , cooking both the sides . This shall take about 8-10 minutes .
  6. The baakhri should be crisp .
  7. Serve hot with ghee .
Recipe Notes

Biscuit Bakhri

 

 

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5 thoughts on “Biscuit Bakhri”

  4. I think before that bhakri goes in that thali, it will go in my tummy. They look so perfectly cooked and crisp. Very yum.

    Reply

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